Low Carb Peanut Butter Cups

Total Time
Prep 5 mins
Cook 0 mins

These little yummies need to be stored frozen because they melt really quickly, but you can eat them straight from the freezer.

Ingredients Nutrition


  1. Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
  2. Stir the half & half or cream and the peanut butter into the melted mixture.
  3. Line 10 muffin tins with cupcake papers.
  4. Place a sprinkle of nuts in bottoms of each tin.
  5. Divide chocolate mixture evenly between the 10 tins. Freeze until firm.
Most Helpful

These are amazing! They definitely cake care of my chocolate fix! I mixed up the recipe after a couple of months. Now, instead of nuts in the bottom of the cupcake liners, I just use crunchy peanut butter. Also, it helps to melt the peanut butter for about 30 seconds in the microwave before adding to the chocolate/butter/Splenda mix.

im2juls February 26, 2013

I'm giving it 5 stars because I think it satisfied my craving for Reese's esp. since this is for low carbers. I didn't change anything and it worked out to about 2 tbl per cup. Just gotta stop from eating all of them, Thanks for the recipe!

farrahmayleigh September 13, 2011

A nice little treat for low carbers! I actually made these using a substitution for the baking chocolate. According to my favourite cookbook, you can substitute a square of baking chocolate with 3 Tbsp cocoa powder mixed with 1 Tbsp canola oil. So I did that and they turned out lovely. I also made these in a mini muffin pan using those little paper liners and I got 24 mini chocolate cups out of it. Thanks so much for this recipe Mercy, it is going in the favourites book!

mums the word June 14, 2013