Low Carb Peanut Butter Cups Recipes
LOW CARB PEANUT BUTTER CUPS
These little yummies need to be stored frozen because they melt really quickly, but you can eat them straight from the freezer.
Provided by Mercy
Categories Candy
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
- Stir the half & half or cream and the peanut butter into the melted mixture.
- Line 10 muffin tins with cupcake papers.
- Place a sprinkle of nuts in bottoms of each tin.
- Divide chocolate mixture evenly between the 10 tins. Freeze until firm.
LOW CARB PEANUT BUTTER CUPS
Make and share this Low Carb Peanut Butter Cups recipe from Food.com.
Provided by cervantesbrandi
Categories Candy
Time 1h30m
Yield 18 cups
Number Of Ingredients 10
Steps:
- Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.
- While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.
- Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.
- Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.
- Chill the whole thing in the refrigerator for half an hour or so.
- Remove from fridge and run hot water over the bottom of the pan for just a few seconds.
- Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.
Nutrition Facts : Calories 192.3, Fat 11.6, SaturatedFat 4.2, Cholesterol 4.5, Sodium 77, Carbohydrate 21.5, Fiber 2.4, Sugar 16.1, Protein 4.4
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- Melt butter and chocolate in the microwave. I like to chop up the butter, then put the chocolate in blocks on top, so that it doesn’t burn.
- Melt for about a minute in the microwave, it won’t be totally melted, just mix the chocolate around in the hot butter until completely melted. Add your sweetener and mix until all melted.
- Stir in cream and peanut butter and taste. Right now you could adjust to your own particular taste by adding more sweetener, peanut butter, etc. but I found this to be a good balance.
- Line 12 or 6 cup muffin tins (depending on how thick you want to get) with cupcake papers. Use a cooking spray you prefer to grease them. If you want to use nuts, you can create a light layer at the bottom of each cup.
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