Sugar Free Peanut Butter Cups Recipe
Servings 12 mini cups
Calories 97kcal
Ingredients
- 5 ounces unsweetened bakers chocolate f you prefer to use sugar free chocolate chips you can eliminate sweetener
- 2 tablespoons salted butter divided or coconut oil
- 1/2 cup Monk Fruit Allulose confectioners
- 2 tablespoons unsweetened creamy peanut butter or almond butter
- 2 teaspoons almond flour
- 1/2 tsp chocolate liquid Monk Fruit optional or vanilla stevia
Prefer Regular Size Peanut Butter Cups? Here's my recipe!
Instructions
- In a microwaveable safe bowl or on the stove, melt together the chocolate with 1 tablespoon butter in sauce pan.
- Add sweetener to taste.
- In another bowl mix together the rest of the ingredients and stir until smooth.
To Assemble:
- Place 1 teaspoon of chocolate into each mini silicone muffin cups mold or mini muffin liners.
- Spoon a heaping 1/2 teaspoon of peanut butter mixture onto each chocolate cups in mold.
- Top with one more teaspoon of chocolate on top to cover the peanut butter filling.
- Refrigerate until hardened about an hour. Store in an airtight container in fridge until ready to serve.
Notes
This recipe was first published in December 2013.
2 g net carbs per peanut butter cup.
Nutrition
Serving: 1mini cup | Calories: 97kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 99mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 58IU | Calcium: 14mg | Iron: 2mg