Low Carb Snacks: Peanut Butter Cookies | Chocolate Cheesecake | Protein Ice Cream | Chocolate-Coconut Muffins | Guilt-Free CustardLow Carb Peanut Butter Cups
by Olesya Novik
Sound too good to be true? Well, they’re not! These treats are one of my favorite low carb desserts; they’re better than Reese’s, and are as low in carbs as they could get!
Just be careful not to overeat, as even though the fats contained are good for you, they’re still pretty high in calories.
Ingredients
1/2 cup Coconut Oil
1 oz unsweetened Chocolate
1/3 cup granular Splenda
1 tablespoon Heavy Cream
4 tablespoons salted Peanut Butter
1/4 cup finely chopped Almonds
Mini muffin tins
Paper cupcake liners
Directions
Cut the chocolate into small pieces, combine with the oil and Splenda, and microwave for a minute or two, mixing every 15 seconds to insure even melting. Once combined, add the cream and the peanut butter, stir to combine (I leave mine slightly marbled).
Line 10 muffin tins with cupcake liners. Sprinkle just enough chopped almonds into the bottom of each tin to cover the bottom. Divide the peanut butter mixture between the tins evenly, and put in the freezer for a minimum of 2 hours. Enjoy!
These yummy candies must be kept in the freezer, as they melt very quickly upon being taken out.
Recipe makes 10.
You'll never even miss these!
Nutritional Information per Serving
Calories: 226.7
Fat: 22.3g
Carbs: 2.4g
Protein: 3.8g
Don’t forget to stop by our article library for more low carb desserts.
Comments
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These sound great! I can’t wait to try them.
ohhhhh yummmmmmmmmmmmmm
HAHA I can’t help but laugh at the photo of the reese’s!
did you have to put that on the front page?…AAAAHHHH *runs screaming into the bag of Reese halloween chocolates* Ok, Imaa have to try this one out!
OH MY!! Awesome thank you!
Mmmmmmm…..can’t wait to try them!
AWESOME!!! thank you for this!
I know what I am having for dessert tonight.
I’m with BBB…Seeing that on the front page made me crave some candy!!!!
OMG you have no idea. I have been OBSESSED with making these since I first saw the recipe earlier this week.
I can’t have pb at this point in my diet but I swear the minute I get the green light WATCH out. 
Delicious! I have all the ingredients and will be making them to take with me for my show in three weeks. Thanks for sharing this!
thank goodness for this recipie…I was STARING at the Reeses in the candy aisle the other day..hahahahah
These turned out PERFECT, and couldn’t be easier to make!! I love them!!! I made only half a batch as I don’t trust myself not to mess up on recipes.
Next time, I’ll be adding maybe 1.5x the PB, maybe even add coconut flakes.
I also just used Coolwhip, didn’t have heavy cream, didn’t have any problems. Also, I omitted the almonds because I couldn’t be bothered. I mixed granular, maybe a bit less than 1/4 cup and 6 packets of splenda.
Thanks so much for the awesome recipe!
Thanks for the tips Jennie!
These ROCKED!!!!!