Chocolate Peanut Butter Cups (Low-Carb, Gluten-Free)
Chocolate Peanut Butter Cups (Low-Carb, Gluten-Free)

Chocolate Peanut Butter Cups (Low-Carb, Gluten-Free)

5 from 1 reviews
Chocolate Peanut Butter Cups (Low-Carb, Gluten-Free)
 
Prep time
Cook time
Total time
 
Getting stabby about all the Reese's peanut butter eggs you want to eat but shouldn't? These little candies are the perfect treat to sub in: dark chocolate, lightened up peanut butter, and maple syrup. I keep mine in an airtight container in the fridge for easy snacking.
Author:
Serves: 12 bites
Ingredients
Chocolate Cup Ingredients:
  • 4 ounces fair-trade unsweetened baking chocolate
  • 2 tablespoons Swerve Sweetener (Confectioners' Style)
  • 1 1/2 teaspoons coconut oil
Filling Ingredients:
  • 1 1/2 cups PB2 Powdered Peanut Butter
  • 3/4 cup sugar-free maple syrup
Instructions
  1. Line a mini-muffin tin with 12 mini muffin liners. In a medium bowl, mix the PB2 and maple syrup until it forms a paste. Transfer it to a zip-top bag with the corner cut off.
  2. Fill the bottom of a double boiler with water to 1/2 inch below the upper pan or bowl. Place the double boiler over high heat. Place the chocolate, Swerve, and coconut oil in the top pan or bowl of the double boiler and stir the regularly until the chocolate is melted and smooth. Remove the double-boiler from the heat but leave the chocolate in it so the residual heat will keep it melty as you use it. Pour 1 teaspoon of chocolate into the first muffin liner, lifting it and tilting/turning it to coat the inside of the liner with chocolate. Replace it in the muffin tin and repeat this with each other liner. Freeze the pan for about 15 minutes.
  3. Fill each chocolate cup with peanut butter right to the brim. Top the peanut butter with another teaspoon of chocolate and swirl the cup around until the top is well coated. Freeze the cups for another 30 minutes or until solid. Store in an airtight container in the fridge.

 

12 Comments on Chocolate Peanut Butter Cups (Low-Carb, Gluten-Free)

  1. Liz @ I Heart Vegetables
    March 21, 2016 at 7:45 am (1 year ago)

    I loooove peanut butter cups! I’ve never tried Swerve but I’ve heard good things. I’ll have to pick some up and give these a try!

    Reply
  2. Ashley | Spoonful of Flavor
    March 21, 2016 at 7:59 am (1 year ago)

    Who doesn’t love peanut butter cups? Homemade candy is always so much better than anything you can buy in the store. I love that you used the powdered peanut butter!

    Reply
  3. Ramona W
    March 21, 2016 at 8:26 am (1 year ago)

    Wow!! I would love these! You have taken one of my favorite chocolate candies and made it guilt free from all that sugar!! I love it. 🙂

    Reply
  4. Kate | HappyForks.com
    March 21, 2016 at 9:22 am (1 year ago)

    Do you think I could use regular smooth peanut butter to make those bites?

    Reply
    • Julie Ruble
      March 21, 2016 at 9:24 am (1 year ago)

      Yes, definitely! I recommend not using natural peanut butter because of the oil separation, but a regular smooth peanut butter would work just fine (by the way, no need to add the maple syrup if you use a sweetened peanut butter.)

      Reply
      • Kate | HappyForks.com
        March 22, 2016 at 2:46 pm (1 year ago)

        Oh, thanks! I am going straight to the kitchen! I’ve got unsweetened peanut butter but was thinking to skip maple syrup anyway to keep the filling thick. As long as the chocolate coating is sweet I don’t mind the neutral or even a bit salty filling.

        Reply
  5. Allison - Celebrating Sweets
    March 21, 2016 at 4:48 pm (1 year ago)

    This is brilliant! I have powdered pb in my pantry and it is begging to be made into these pb cups. Pinned to try!!!

    Reply
  6. Megan Keno
    March 22, 2016 at 2:45 am (1 year ago)

    Wow! I love that these are low carb and gluten free. I’m always craving peanut butter cups but I feel so guilty every time I eat them. This is the perfect solution!

    Reply
  7. Rene
    March 23, 2016 at 3:48 pm (12 months ago)

    What oil would you suggest if one is allergic to coconut?

    Reply
    • Julie Ruble
      March 23, 2016 at 4:04 pm (12 months ago)

      I would use just a drizzle of vegetable oil or a small bit of shortening.

      Reply
  8. GiGi Eats
    March 25, 2016 at 11:51 pm (12 months ago)

    OMF! OMFG! OMF! But seriously! I WANT THIS SOOOO BADLY – I just cannot eat nuts/peanuts/seeds… WHAT THE HECK can I replace it with! LOL!

    Reply
    • Kate | HappyForks.com
      March 29, 2016 at 7:49 am (12 months ago)

      No nuts, no seeds, no, no, no…! GiGi you didn’t leave space for too many alternatives. Just kidding. How about red kidney bean/chickpeas puree with sugar-free maple syrup and some natural flavorings (cinnamon, cardamom, citrus zest, chilli) inside? Or dried coconut. Can you eat coconuts? Dried fruit filling would also be perfect however it won’t be low-carb any more.

      Reply

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