Low Carb Peanut Butter Cups

Low Carb Peanut Butter Cups created by mums the word

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

Ready In:
5mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

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

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. luvjc77
    Wonderful substitute for the real thing. I added two additional packets of stevia along with the splenda because we like things on the sweeter side. Turned out perfect! Thanks for this little keto gem.
  2. mums the word
    Low Carb Peanut Butter Cups Created by mums the word
  3. mums the word
    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!
  4. mums the word
    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!
  5. im2juls
    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.
Advertisement

Find More Recipes