Dark chocolate peanut butter cups that are low carb, low sugar and diabetic-friendly. These guilt-free treats have all the good taste and are super easy to make.
I am a big fan of peanut butter, and it takes me back to my childhood. During my first visit to Ireland, peanut butter was hard to find. I realised it wasn't everyone's cuppa tea here. It's sticky and gooey, and this must have been an unfamiliar texture and taste to most Irish people. I even heard "yuck" from my observers as I spread peanut butter on toast. As luck would have it (thankfully), the peanut butter bandwagon caught on in Ireland. Now you can find a variety of peanut butter and nut butter in most food shops.
“The American Reese's peanut butter cups were my favourite. I haven't eaten them in ages, so I made my own "healthier" version.”
The Reese's peanut butter cups have a lot of added sugar and extra ingredients. My low carb, gluten-free peanut butter cups have only 5 ingredients. Plus, these guilt-free treats are diabetic friendly, low sugar and easy to make. What I really am saying is that they are healthy...shhh!
Some tips in making the peanut butter cups are using silicon mini muffin tins. If you don't have these try greasing the muffin tin or hand moulding them on parchment baking paper. Also, if you really have a thing against peanut butter or are allergic to peanuts, try a different filling. Filling ideas include almond butter, cashew butter, hazelnut butter or even tahini.
Low Carb, Diabetic-friendly Peanut Butter Cups
Yield: 6 peanut butter cups
Serving: 1 peanut butter cup
Nutrition: 7 carbs
60g (1/4 c) no sugar smooth peanut butter or other nut butter
1 tablespoon liquid stevia, agave syrup or maple syrup
1 tablespoon coconut flour (this helps to bind it better - can sub with almond flour)
100 g of dark chocolate at least 60%
1 teaspoon coconut oil
In a small bowl mix together peanut butter, sweetener and coconut flour until smooth.
Chill the peanut butter mixture in the refrigerator for 30 minutes.
After the peanut butter mixture has set, melt together chocolate and coconut oil on medium in the microwave* or on the stovetop using a double boiler method. Melt the chocolate until smooth being sure not to overheat it.
Fill 6 muffin holes with a little melted chocolate just to coat the bottom.
Scoop about a teaspoon of the peanut butter mixture and form into little cups so that they fit into the muffin hole and on top of the melted chocolate.
Using the remaining melted chocolate pour over each peanut butter cup until it levels out with the top of the muffin hole.
Sprinkle optional toppings desiccated coconut, stevia, crushed nuts or sea salt.
Refrigerate for about 1 hour.
*If you are using a microwave to melt your chocolate, check every 10 sec and stir until you get the chocolate nice and smooth.
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