Low Carb Peanut Butter Cups

By aerin8

http://low-carb-news.blogspot.com/2013/03/happy-easter-say-it-with-peanut-butter.html

Ingredients

• 1/2 cup coconut oil, melted, OR unsalted butter (125 mL)
• Liquid sweetener equal to 1/2 cup sugar (125 mL)
• 1/2 cup Hershey’s cocoa powder (125 mL)
• 1/4 cup creamy peanut butter, OR (60 mL)
• almond butter
• 1/3 cup powdered erythritol (75 mL)
• 1/4 cup whole milk powder, OR skim milk powder blended finely first (60 mL)
• 1/4 cup whipping cream (50 mL)
• 3 tbsp water (45 mL)
• 3 tbsp creamy peanut butter (45 mL)

Preparation

Step 1

In food processor or blender, combine coconut oil, liquid sweetener, cocoa, peanut butter, OR almond butter, erythritol, whole milk powder, whipping cream and water. Process.

Pour into 2 mini loaf pans or into foil or paper bon-bon cups in mini muffin tins. Place small amounts of peanut butter on top and swirl in gently with a knife. Place in freezer. As soon as chocolate hardens a bit, cut chocolate in mini loaf pans into 5 x 2 pieces each. Later, if desired, place in the refrigerator.

Variation: Chocolate Frosting: Do not melt the coconut oil. It should be at room temperature. Process until smooth and refrigerate if necessary to allow the mixture to thicken up more. If the mixture is too thick, add more water a tablespoon (15 mL) at a time. Do not swirl in the remaining peanut butter. Enough to frost a double layered cake or a 9 x 13-inch sheet cake.
For 12 servings: (2.3 g carbs)

Plain Chocolate: Do not swirl with peanut butter. The peanut butter in the chocolate is barely detectable. This chocolate would make good chocolate bark as well. Add chopped, almost crushed almonds, if desired. Spread thinly over parchment paper on a cookie sheet and freeze. Without nuts: (1.4 g carbs)

Yield: 20 servings
1 serving
100.5 calories
2.1 g protein
9.7 g fat
1.8 g carbs