Low-Carb Chocolate Peanut Butter Cups
Servings
12cups
Servings
12cups
Ingredients
Instructions
  1. Line a 12-cup muffin tin with paper cases.
  2. For the base, combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia
  3. Stir until smooth and well combined.
  4. Spoon the mixture equally into the cases.
  5. Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
  6. Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
  7. If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
  8. Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
  9. Return to the freezer for a further 20 minutes, or until set.
  10. Store leftovers in the freezer or fridge.
Recipe Notes

Recipe serves 12 at 128 cals each

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Low-Carb Chocolate Peanut Butter Cups
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Rating: 0
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Course Snack
Servings
cups
Ingredients
Course Snack
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a 12-cup muffin tin with paper cases.
  2. For the base, combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia
  3. Stir until smooth and well combined.
  4. Spoon the mixture equally into the cases.
  5. Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
  6. Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
  7. If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
  8. Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
  9. Return to the freezer for a further 20 minutes, or until set.
  10. Store leftovers in the freezer or fridge.
Recipe Notes

Recipe serves 12 at 128 cals each

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Votes: 0
Rating: 0
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