Low Carb Peanut Butter Cups
  • 1 (8 oz) pkg cream cheese or Kite Hill dairy free cream cheese, softened
  • ½ cup organic butter or coconut oil, softened
  • 1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter)
  • 1 tsp vanilla extract 1 cup powdered erythritol * and 1 tsp stevia glycerite (or 1 cup Swerve )
  • 4 TBS organic butter or coconut oil
  • 2 oz unsweetened baking chocolate
  • 5 TBS heavy cream or coconut milk
  • ½ cup powdered* erythritol (or Confectioners Swerve )
  • 2 tsp stevia glycerite
  • NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating
  1. Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.
  2. To make the chocolate coating, Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Dip eggs until coated; place on waxed paper to harden. For more decorative eggs, place about ¼ cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. ( I use THESE Molds ) Store in the refrigerator. Makes 30 eggs.
1 Reeces PB Egg = 170 calories, 10g fat, 4g protein, 18g carbs, 1g fiber
1 "Healthified" Egg = 178 calories, 15.4g fat, 6.1g protein, 3.7g carbs, 1.2g fiber (78% fat, 14% protein, 8% carbs)
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/low-carb-peanut-butter-cups/