Low-Carb Chocolate Mints / Choco-Peanut cups
photo by Shannon Cooks
- Ready In:
- 21mins
- Ingredients:
- 6
- Yields:
-
25-30 candies
ingredients
- 8 ounces cream cheese
- 1⁄2 cup butter (1 stick)
- 1⁄4 cup cocoa
- 1 teaspoon peppermint extract or 2 -4 tablespoons peanut butter
- 1⁄4 cup heavy cream
- 15 packets Splenda sugar substitute (or 30 teaspoons = 5/8 cup)
directions
- Put cream cheese and butter in a microwave safe bowl.
- Microwave for 1 minute to soften.
- Blend all ingredients in bowl.
- Use EITHER extract or peanut butter, depending on which type of chocolate you desire.
- Spoon into paper muffins cups and chill.
- Store in refrigerator.
- Enjoy.
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Reviews
-
These were really tasty. I made these on two separate occasions, once with peppermint extract as specified in the recipe and once with almond butter instead of peanut butter. I used the Splenda baking blend, so I found that I needed almost a cup of it to obtain the perfect amount of sweetness. I also added an extra 1/2 cup of cocoa and 1 teaspoon chocolate extract to make these a bit more rich and chocolatey. It also made the consistency thicker which I preferred. Thanks for sharing this recipe!
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I made these for my mom, whos is diabetic, for her birthday. She enjoyed these very much and loved the fact that she could eat two or three at a time, still as a very low-carb sweet treat. She said "These are creamy and rich tasting, however they did not taste very peanuty. None the less they are delicious". To make these a little more healty, I used light cream cheese, only about 1 tbsp margarine and less fat-free sour cream for the heavy cream. I too just spooned dallops on waxed paper. This is a very easy recipe that is great for a diabetic treat! I think I will try the mint next time.
Tweaks
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These were really tasty. I made these on two separate occasions, once with peppermint extract as specified in the recipe and once with almond butter instead of peanut butter. I used the Splenda baking blend, so I found that I needed almost a cup of it to obtain the perfect amount of sweetness. I also added an extra 1/2 cup of cocoa and 1 teaspoon chocolate extract to make these a bit more rich and chocolatey. It also made the consistency thicker which I preferred. Thanks for sharing this recipe!
RECIPE SUBMITTED BY
Barb G.
Sonora, California