These low-carb peanut butter cups are homemade and sugar-free, delivering a fraction of the carbs of store-bought while satisfying any chocolate craving.
Homemade peanut butter cups that taste better than store-bought—with a fraction of the carbs. Perfect for satisfying chocolate cravings.
Ingredients
- 1 1/2 cups Sugar-free chocolate chips
- 2 tbsp Coconut oil
- 1/2 cup Natural peanut butter
- 3 tbsp Allulose, powdered
- 1/4 tsp Salt
Instructions
- Line a 12-cup muffin tin with paper liners.
- Melt chocolate chips with coconut oil in microwave in 30-second intervals, stirring between.
- Spoon 1 tablespoon chocolate into each liner. Tap pan to spread evenly.
- Freeze 10 minutes until set.
- Mix peanut butter, powdered allulose, and salt until smooth.
- Divide peanut butter mixture among cups, pressing flat.
- Top with remaining melted chocolate, spreading to edges.
- Freeze 20 minutes until completely set.
- Store in refrigerator up to 2 weeks.
Tips
- Use natural peanut butter (no added sugar)
- Powdered allulose blends better than granulated
- Keep refrigerated—they melt at room temperature
