Ingredients
For the Chocolate Layer:
1 cup sugar-free chocolate chips (such as Lily’s or ChocZero)
2 tbsp coconut oil or butter
For the Peanut Butter Filling:
½ cup natural peanut butter (no sugar added)
2 tbsp powdered erythritol or monk fruit sweetener
1 tbsp butter, softened
¼ tsp vanilla extract
Pinch of salt
Instructions
- Prepare the Muffin Tin
Line a 12-cup muffin tin with paper or silicone liners (as in the image).
Set aside.
- Melt the Chocolate
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 20-second intervals, stirring between each, until smooth.
- Make the Peanut Butter Filling
In a small bowl, mix together peanut butter, powdered sweetener, butter, vanilla, and salt.
Stir until creamy and smooth.
- Assemble
Spoon 1 teaspoon of melted chocolate into each muffin liner and tilt to coat the bottom evenly.
Place in the freezer for 10 minutes to harden.
Add about 1 teaspoon of peanut butter filling on top of each hardened chocolate base, flatten slightly.
Pour another layer of melted chocolate on top to cover the filling completely.
Smooth the tops with a spoon.
- Chill
Place the muffin tin in the freezer or fridge for about 20–30 minutes until set.
- Serve & Store
Pop the peanut butter cups out of the liners and enjoy!
Store in the fridge for up to 2 weeks or the freezer for up to 2 months.
Nutrition (Per Cup — 12 servings)
Calories: ~130
Fat: 12g
Protein: 3g
Net Carbs: 2–3g
enjoy