Low-Carb Peanut Butter Cups

1. 1

   Bring a pot of water to a boil. Place a glass bowl over the boiling water and add the butter. When the butter is melted, add the cocoa powder and stir to combine until smooth. Stir in granulated Swerve.

2. 2

   Combine peanut butter, powdered Swerve, and heavy cream and beat with an electronic mixer until light and fluffy.

3. 3

   Pour 2 or 3 teaspoons of melted butter/chocolate mixture into six silicon cupcake liners. Freeze for five minutes or until solid.

4. 4

   When the chocolate is frozen, spread about 1 tablespoon (or desired amount) of peanut butter mixture with a rubber spatula onto the bottom chocolate layer.

5. 5

   Put the cups back in the freezer for 15 minutes, or until the peanut butter hardens.

6. 6

   After peanut butter is hardened, pour remaining chocolate evenly over each cup. Freeze for five more minutes. Enjoy cold. Store in freezer.

7. 7

   With extra peanut butter mixture, you could either freeze into balls as fudge bites; or melt more chocolate and coconut oil to make more peanut butter cups; or you could bake peanut butter cookies. The choice is yours. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.