Low Carb Peanut Butter Cups with Chocolate Glaze (FM)

 | 8 Comments  | Desserts, FM, Nutrition, Snacks

lowcarbpeanutbuttercups

*no bake recipe

**yields 12 portions

Ingredients for the base:

2/3 cup almond flour (not almond meal)

1/2 cup coconut manna

1/4 cup coconut oil

3 tbsp crunchy peanut butter

1 scoop vanilla whey protein powder (I use Designer Whey; only 100 cal, and 6g carbs in 28g = 1 scoop)

3 tbsp sugar substitute (I used powdered Swerve)

 

Ingredients for the topping:

2 tbsp unsweetened cocoa powder

3 tbsp sugar substitute (I used powdered Swerve)

2 tbsp coconut oil

2 tbsp coconut manna

 

Instructions:

  1. I used my Flex Silicon Mini Muffin Pan and this batch fits perfectly into the 12 mini muffin slots. You don’t need to use the same one, but remember, it’s going to be in the freezer so pick a container that will allow you to remove the cups easily without breaking them. You can also make bars or balls instead of cups, but keep in mind, it’s a calorie dense dessert so you don’t want your portions to be too big.
  2. Mix all the dry ingredients for the base in a bowl. Then mix all the vet ingredients for the base in a separate bowl. Then mix those two together until well combined.
  3. Press the dough into the flexi pan or a container of your choice and set aside.
  4. Mix all the ingredients for the chocolate glaze in a bowl until smooth, pour a light layer of the chocolate on each one of your peanut butter cups.
  5. Place the flexi pan into the freezer – it should be ready to be eaten in about 15-20 minutes. Keep it in the freezer or at least in the refrigerator for up to 1 week.

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Comments



8 comments on “Low Carb Peanut Butter Cups with Chocolate Glaze (FM)”

  1. private avatar image
    Private

    Private  |  EAST FREETOWN, Massachusetts, United States

    yum!!

  2. private avatar image
    Private

    Private  |  caseyville, illinois

    my favorite

  3. private avatar image
    Private

    Private  | 

    Hi Zuzi i make them this morning and they are SUPER i use tahini i didn’t have peanut butter they are my fat bombs keto diet love them.Please more recipe.

  4. private avatar image
    Private

    Private  | 

    This was m i n d b l o w i n g .

  5. private avatar image
    Private

    Private  |  Fenton, Missouri, United States

    Can I use regular butter or coconut butter in place of the coconut manna?

  6. private avatar image
    Private

    Private  | 

    When I made these they turned out tasting all coconut and no peanut flavour. I’m not sure if I need to melt the coconut oil before I measure it. And I’ve never worked with coconut manna, it was pretty difficult to get smooth.
    So, my daughter and I decided to melt it up a bit, after we mixed it. Probably not a good idea.
    The chocolate topping sunk into the batter, so no really staying on top. So next time I will work on creaming the manna on its own and maybe melt the oil before I measure it. And then, just in case, I’ll but the dough in the freezer a bit and then when it’s firm, I’ll pour the topping on and put it back in the freezer.

    Still, these coconuty treats still taste good, I was just really jonesing for the peanut butter cup flavour

    • private avatar image
      Private

      Private  |  Salem, OR, USA

      I had the same problems. Was thinking of doing the same things next time.

  7. private avatar image
    Private

    Private  | 

    These came out great! I used regular vegetable oil in place of coconut oil and it wasn’t a problem. Since I used a regular sized muffin pan I ran out of chocolate topping and couldn’t coat all my peanut butter cups. Next time I will triple the chocolate topping and split the peanut butter among more of the muffin wells to make a thinner peanut butter cup with more chocolate. Also I think next time I will use more peanut butter in place of coconut butter to give more of a peanut flavor.

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