Ya'll, I love peanut butter cups. They are one of my very favorites and something I missed terribly on this low-carb lifestyle. I HAD to find a way to make a peanut butter cup that would actually taste good and satisfy my craving. These hit the spot!
Ingredients:
3 T. sugar-free peanut butter
2 T. PB Fit or other peanut butter powder
1/4-1/2 t. coconut oil
1 bar Lily's chocolate, broken into pieces (any flavor works here, I use almond milk chocolate)
Line a mini muffin tin with 6 liners. Mix peanut butter and peanut butter powder in small bowl. In a separate bowl, combine coconut oil and chocolate pieces. Melt in microwave (can also use double-boiler), stirring every 30 seconds and being careful not to overcook.
Once chocolate is completely melted, fill each cupcake liner 1/3-1/2 full with chocolate. Divide peanut butter mixture into 6 equal chunks and place on top of melted chocolate. Drizzle extra chocolate mixture on top. Freeze for 45 minutes, then keep refrigerated or frozen. I usually double this recipe and keep them in the freezer, popping one out when I need something sweet. Enjoy!
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