Low Carb Peanut Butter Cups Recipes

Steps:

• Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
• Stir the half & half or cream and the peanut butter into the melted mixture.
• Line 10 muffin tins with cupcake papers.
• Place a sprinkle of nuts in bottoms of each tin.
• Divide chocolate mixture evenly between the 10 tins. Freeze until firm.

Steps:

• Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.
• While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.
• Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.
• Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.
• Chill the whole thing in the refrigerator for half an hour or so.
• Remove from fridge and run hot water over the bottom of the pan for just a few seconds.
• Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 x 9 pan.
• Combine all into a mixing bowl and stir well.
• Press mixture into the 9 x 9 pan and bake for 14 minutes.
• Let cool for 15 minutes and cut into 16 bars.

Steps:

• Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
• Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
• Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
• Spread half of the mixture into the bottom of buttered pan.
• Put the pan into the freezer.
• While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
• After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
• Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
• Spread the remaining chocolate on top and put in the freezer until set.
• Cut into small squares and store in the refrigerator.