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Low carb peanut butter cup recipe
Total Time
45
minutes
mins
Servings:
12
STUFF YOU NEED
FOR THE CHOC LAYER
1/3
cup
peanut butter
4
tbs
coconut oil melted
1 1/2
tbs
erythritol
(or natural sweetener of choice)
2
tbs
raw cacao powder
1
tsp
100% vanilla extract
FOR THE PB FILLING
1/3
cup
peanut butter
3
tbs
coconut oil melted
1
tbs
erythritol
(or natural sweetener of choice)
1
tsp
100% vanilla extract
NOW WHAT
Prepare 12-16 patty cases and place onto a tray. Get two bowls out.
Place all ingredients of the choc layer into one. Mix until combined and smooth.
Place all ingredients of the PB layer into the other. Mix until combined and smooth.
Evenly spoon the choccy layer into the prepared patty cases.
Evenly spoon the PB layer on top of the choccy layer.
Place into the freezer for 30 minutes or until fully set.
Enjoy! Keep these stored in an airtight container in the freezer to avoid eating them all at once!
MERRYMAKER TIP
If you don't like peanut butter, swap to any other nut butter! YUM!