Dark Chocolate Peanut Butter Cups (Low-Carb, Keto, Sugar-Free)
 
 
We love these low-carb, Keto, sugar-free dark chocolate peanut butter cups so much that we make them at least once a month to help satisfy our sweet tooth.
Author:
Recipe type: Dessert Low-carb, Keto, Sugar-free
Serves: 12
Ingredients
  • Peanut Butter Filling
  • ½ cup natural peanut butter
  • ½ cup almond flour or almond meal
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3.5 tablespoons whipping cream
  • 5 tablespoons powdered erythritol
  • 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.
  • 2 tablespoons hemp hearts for tops (optional)
  • 12 muffin liners large
  • Dark Chocolate Coating
  • 2 squares dark chocolate 80%
  • ¼ cup butter
  • 1 tablespoon organic coconut oil
  • 2 tablespoons 100% Cocoa
  • 1 teaspoon pure vanilla extract
  • ¼ cup powdered erythritol
  • 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.
Instructions
  1. In a small pot add butter and coconut oil to melt. Then add the cocoa, dark chocolate squares, vanilla extract, powdered erythritol and Splenda to combine until melted.
  2. Take 12 muffin liners and with a tablespoon add melted chocolate to the bottom of each muffin liner one at a time and then up the sides but not to the top. I stop mid-way. Once you've completed all 12 freeze for 15 minutes or until hardened.
  3. Meanwhile in another microwave safe bowl add your peanut butter and microwave for 25 seconds. Take out and add your almond meal, pinch of salt, vanilla, whipping cream, 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice and powdered erythritol.
  4. Take your frozen chocolate muffin liners from the freezer and fill each one with a tablespoon of the peanut butter mixture. *taste it before you use it to make sure you have the desired sweetness- same with the chocolate)
  5. Flatten the peanut butter mixture and add a tiny sprinkle of hemp hearts if you want to add a bit of crunchy texture. If not take another tablespoon of the melted chocolate which you may need to re-heat and spoon it on top of the peanut butter to cover it all.
  6. Put the finished peanut butter cups back in the freezer until hardened about an hour is good. Remove the muffin liners and enjoy your sugar-free, guilt-free, low-carb dark chocolate peanut butter cups.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2016/05/08/dark-chocolate-peanut-butter-cups-low-carb-sugar-free/