Low Carb Peanut Butter Cups
These peanut butter cups are so delicious and easy to make! They are great to keep in the freezer and eat anytime that sweet tooth craving hits!
Servings 21 Peanut Butter Cups
Calories
Ingredients
- 16 ounces Sugar Free Dark Chocolate Chips I like to use Lilly's brand
- 1/2 Cup Peanut Butter
- 12 ounces 60 % Cacao Bittersweet Chocolate
Instructions
- Line a cupcake tray with cupcake liners. Melt the 16 ounces of chocolate in the microwave, stirring in 30 second increments as to not burn the chocolate. Use a microwave safe bowl. I love using my Pyrex measuring cups for this because you can easily pour the melted chocolate into the tray. Once the chocolate is melted pour a small amount into each tray, just enough to almost cover the bottom completely. Use a fork to make each cup have a nice even layer of melted chocolate.
- Use the same bowl (it should be empty now) and heat up the peanut butter for about 20 seconds. I like to use a zip-lock bag for this part. Fill a zip-lock bag with the melted peanut butter. Use scissors to cut off the tip and then pour a small amount into each cup.
- Again use your fork to evenly spread the mixture so the cup is nice and flat. Then melt the remaining chocolate, remember to stir every 30 seconds. Pour this over the top and use your fork to even the melted chocolate. Place in the refrigerator for one hour until set. Then remove from cupcake tin place into zip lock or storage container. I like to keep mine in the freezer but you can store them in the fridge as well. Then enjoy!
