Sugar Free Reese’s-Style Peanut Butter Cups

One more quickie. Maybe it’s just me, but the peanut butter filling inside a Reese’s Cup is perhaps the best part of it. It’s much drier than regular peanut butter and a little saltier. My goal here was to recreate it and I think it turned out almost identical. It’s ever so slightly drier than the real thing, so if texture is your thing, try adding a tablespoon of avocado or walnut oil to the mixture. Otherwise, it’s fine as is. Even my husband and daughter proclaimed the deliciousness of these peanut butter cups!

Sugar Free Reeses Style Peanut Butter Cups


Ingredients:

  • 1 C sugar-free chocolate chips
  • 1 tsp. virgin coconut oil (melted)
  • 2 T coconut cream (full fat– no substitute)
  • 1/2 cup 100% natural organic peanut butter (no sugar or salt either)
  • 1 T raw organic honey (or sugar free honey substitute)
  • 1 tsp. vanilla
  • 1/4 cup Swerve powdered (or powdered erythritol)
  • 1/4 tsp. salt
Directions:
1. In medium bowl, combine peanut butter, honey, vanilla, salt and Swerve and mix with a fork. The mixture will be very thick– almost like a thick cookie dough. This is perfect. Set aside.
2. In microwave on medium, melt together chocolate chips and coconut oil in 20 second intervals until fully melted.
3. Warm coconut cream in the microwave for 10 second on high, then pour into the chocolate mixture and then mix well and set aside.
4. Arrange 12 – 15 mini paper muffin cups and spoon about one teaspoon of chocolate into the bottom of each cup, then jiggle the cup so that the chocolate lines the bottom of it completely.
5. Roll peanut butter in small balls– about 1/2 tsp.– and flatten like a small cookie. Place each little peanut butter “patty” into the center of the chocolate cups.
6. Top each peanut butter cup with another 1 1/2 tsp. (approx.) of chocolate until the peanut butter patty is completely covered. Jiggle the cups if necessary to evenly distribute the chocolate.
7. Leave cups out at room temperature for about 15 minutes, then carefully transfer to a plate and into the refrigerator for about one hour to harden. Enjoy!
Makes 12 cups (or 15– depends on how much chocolate you like and how big your cups are).
Nutrition Info (for 12 1.75 inch diameter cups): 110 calories, 3 g carbs, 1 g fiber, 2 g net carbs, 8 g fat, 3 g protein. 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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