Low Carb Peanut Butter Cups
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    Default Low Carb Peanut Butter Cups

    Low Carb Peanut Butter Cups


    Recipe Description
    When I'm missing candy these peanut butter cups fill
    the bill. I make these with xylitol.
    Preparation Steps:
    Mini muffin tins
    Paper cupcake liners
    Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    Ingredients

    1/2 cup Coconut Oil
    1 oz unsweetened
    Chocolate
    1/3 cup granular
    Splenda
    1 tablespoon Heavy
    Cream
    4 tablespoons salted
    Peanut Butter
    1/4 cup finely
    chopped Almonds
    Serves:
    10
    Directions:
    Directions

    Cut the chocolate into small pieces, combine with
    the oil and Splenda, and microwave for a minute or
    two, mixing every 15 seconds to insure even
    melting. Once combined, add the cream and the
    peanut butter, stir to combine (I leave mine slightly
    marbled).

    Line 10 muffin tins with cupcake liners. Sprinkle just
    enough chopped almonds into the bottom of each
    tin to cover the bottom. Divide the peanut butter
    mixture between the tins evenly, and put in the
    freezer for a minimum of 2 hours. Enjoy!

    These yummy candies must be kept in the freezer,
    as they melt very quickly upon being taken out.
    Last edited by pollypurebred39; 07-30-2010 at 12:26 AM.

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