These sugar-free, peanut butter low-carb cups will satisfy your sweet tooth.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
Chocolate layers (these ingredients will be divided into 2 layers, the top, and bottom)
6 oz. sugar-free chocolate (milk chocolate or dark) sweetened with sugar substitute (divided)
4 tbsp. coconut oil (divided)
20 drops liquid stevia (divided into 10 drops per layer)
1 tsp. vanilla (divided)
Peanut Butter Filling Layer
4 tbsp. crunchy peanut butter**
2 tsp. stevia/erythritol powder
pinch of salt (optional — if the peanut butter is salted you don’t need to add extra salt)
**if your peanut butter is really thick you may need to add a small amount of coconut oil during the melting process.
Line a muffin pan with 10 non-stick parchment paper baking cups. I found these at Target but they can also be bought online. Dimensions (Overall): 2.88 Inches (H) x 2.88 Inches (W) x 2.88 Inches (D)
For the first layer of chocolate, use a double boiler to melt together: 3 oz. of chocolate, 2 tbsp. coconut oil, 10 drops of liquid stevia, and 1/2 tsp. vanilla. It is very important to stir frequently until melted. If you don’t have a double boiler at home you can make your own. Try searching “how to make a double boiler at home.”
Pour 2 tsp. of the melted chocolate mixture into each parchment paper cup liner. Freeze this layer for 15 minutes. While you wait, start melting the peanut butter layer.
For the peanut butter filling layer, use a double boiler to melt together: 4 tbsp. crunchy peanut butter, 2 tsp. stevia/erythritol powder, and a pinch of salt if the peanut butter is unsalted. The peanut butter I used was oily so I did not need to add coconut oil. If your peanut butter is thick, try adding a small amount of coconut butter or oil to the mixture. This will give it a softer consistency and make it easier to spread over the first layer of chocolate.
Pour 1 tsp. of the peanut butter mixture on the first chocolate layer. The goal is to add just enough peanut butter to spread over the most chocolate, but not touching the edge of the chocolate.
Freeze for an additional 15 minutes. While you wait, start melting the final chocolate layer.
For the second layer of chocolate, use a double boiler to melt together: 3 oz. of chocolate, 2 tbsp. coconut oil, 10 drops of liquid stevia, and 1/2 tsp. vanilla. Stir frequently until melted.
Pour 2 tsp. of the melted chocolate mixture over the peanut butter layer. Freeze for an additional 15 minutes.