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Discussion Starter #1 (Edited)
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.​
 
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