Here’s a recipe for a low-carb peanut butter cup and I swear these taste better than Reese’s Cups. We used to buy the Russel Stover peanut butter cups, but after tasting these, the Russel Stover candy just doesn’t cut it anymore.
First, here are the ingredients.
- Smuckers Natural Peanut Butter (Creamy). I had to empty the entire jar into a bowl and stir it because the oil tends to separate in the natural peanut butter.
- Swerve Confectioners Sugar Replacement.
- Butter (The real stuff).
- Organic Coconut Oil (It’s solid at room temperature).
- Hershey’s Sugar-Free Chocolate Chips.
First, put a cup of the sugar substitute, a cup of the peanut butter, and 3 tablespoons of the butter (softened) into a mixing bowl to make the peanut butter filler.
Stir the ingredients until you get a good consistent dough.
Spoon the dough and press it into a silicone mini muffin pan. Once the dough is in the pan, stick the pan in the freezer until the dough freezes.
When the peanut butter filling is frozen, begin preparing the chocolate. Melt half a bag of the sugar-free chips with one tablespoon of the coconut oil.
Finally, dip the peanut butter cups in the melted chocolate until they are well covered and then stick them back into the freezer until the chocolate sets up. We keep them in the freezer all the time because the sugar-free chocolate tends to melt quickly. Try these. You won’t be disappointed! We calculated 1.8 carbs per cup. These are pretty big too!
[Chocolate is the answer. Who cares what the question is!]