Low Carb Double Stuffed Peanut Butter Cups
Peanut butter and chocolate. Is there really a better combination? Sure, there’s bacon and eggs, cookies and cream, and biscuits and gravy, but nothing comes close to the all-mighty peanut butter and chocolate duo.
The only problem is, if you’re trying to stay away from sugar and carbs, it’s hard to find a good peanut butter cup. I’ve always heard, “All good inventions are created out of necessity“, and I think that could be said of this recipe!
When I could no longer deprive myself of the simple pleasure of enjoying a peanut butter cup, I knew I had to do something.
Why Upside Down?
I wish I had a really interesting answer to this question. I wish I could say that turning them upside down made them taste better or that it made some special ingredient really stand out…. but I can’t.
The truth is, the only reason I turned them upside down is because the bottom layer of chocolate was really smooth and looked great, and the top layer… didn’t.
Either way, if you eat them right side up or upside down, they will still taste scrumptious!
Good In Every Way
These peanut butter cups are chalked full of delicious ingredients and not sugar and carbs. Trust me though, unless you look at the recipe, you would never know!
They taste so close to the real thing that it’s almost scary. If you’re following a strict low carb – low sugar diet, you know exactly what I’m talking about; you bite into something and it tastes a little too good, and you think to yourself, “Oh no, did I just eat something I shouldn’t have!?”
With this recipe you won’t have to worry. The best part is, unless you go absolutely overboard, you can snack on these delicious treats all day and feel no guilt!
The next time you feel the overwhelming urge to indulge in a sugary snack, don’t reach for anything other than these absolutely delicious low carb peanut butter cups. I promise you won’t regret it!
Nutrition (per peanut butter cup)
Calories: 66.5 | Fat: 18.8 | Carbs: 3.8g | Fiber: 2.3g | Protein: 2.6 | Net Carbs: 1.5g
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For Chocolate (Top and Bottom layer)
|1/4 cup unsweetened coco powder|
|3 tbs softened butter|
|1/4 cup heavy cream|
|4 tbs monk fruit (or sweetener of your choice)|
For Peanut Butter (Middle layer)
|1/4 cup creamy peanut butter|
|2 tbs softened butter|
|4 tbs Lakanto powdered sweetener|
In a medium sized bowl, mix together coco powder and softened butter until a paste is formed.
Then using a double boiler (or a make-shift double boiler), melt the paste until it becomes a liquid. Stir regularly to ensure that there are no scorch marks.
Add heavy cream and monk fruit to the chocolate mixture and continue to stir until combined.
Spoon half of the melted chocolate into 6 muffin cups and freeze for five minutes or until solidified.
In a large bowl, whip together peanut butter, softened butter, and confectioners sugar.
Spoon the peanut butter mixture over the solidified chocolate from step 4 and freeze for another five minutes or until solidified.
Once both the first layer of chocolate and the peanut butter mixture have solidified, spoon the remaining chocolate into the muffin cups and freeze again until solidified.
- If you prefer to melt a bar of unsweetened bakers chocolate instead of creating your own chocolate, you can simply skip steps 1-3. Just be sure to sweeten it before you spoon it into the muffin cups!
- We recommend using silicon muffin cups for this recipe. The peanut butter cups will pop right out once they are frozen.
- While you are waiting for the first layer of chocolate and the peanut butter to freeze, take the melted chocolate off the heat. It will thicken up, but when you need it again you can put it back over heat. (Heating the chocolate for too long will cause the ingredients to separate.)
- We recommend Smucker's natural peanut butter for this recipe. The texture resembles the peanut butter in a Reeces and the ingredients are great.