Receta Low Carb Peanut Butter Cups
These sugar-free, Low Carb Peanut Butter Cups are better than any “sugar-free candy” you can buy in a store.
- Low Carb Peanut Butter Cups Author: Marlene Baird Nutrition Information Serving size: 33
- Calories: 9
- Fat: 0.2
- Carbohydrates: 1.7
- Sugar: 0.8
- Sodium: 12 mg
- Fiber: 0.7
- Protein: 1.0
- Cholesterol: 2 mg
- Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins
2 (3.5 ounces) or 100 grams of sugar-free dark chocolate 70% or darker (I used Trader Joe's brand) 4 Tablespoons PB2 diluted with 1½ Tablespoons water 1 teaspoon vanilla bean paste 2 teaspoons Swerve ¼ cup milk 2% 38 grams protein powder (I used Designer Whey Vanilla) Sea salt, for garnish (optional)
Fill two mini muffin tins with baking liners. Fill a double boiler with water and simmer on medium-low heat. Break chocolate bars into squares and place the top portion of the double boiler. Stir frequently until all chocolate is melted and smooth. Remove from heat. Drop exactly one teaspoon of chocolate into each cup. Shake the pan to help the chocolate cover the bottom of each cup evenly. Place in the freezer on flat surface for 15 minutes. Meanwhile, prepare the filling by whisking the PB2, with water until peanut butter consistency), vanilla extract, Swerve, milk and protein powder in a small bowl, until smooth. If necessary add more almond milk or protein powder to bring it to a softer peanut butter like consistency. Remove muffin tray from the freezer. Drop heaping teaspoon of filling in the middle of each cup. Place back in the freezer for another 15 minutes. Remove from freezer Top each cup with 1 - 2 tsp of melted chocolate. If chocolate solidifies a bit, place it back on low heat, in a double boiler, and melt until smooth. Top, if desired, with sea salt. Place in a freezer, on a flat surface, for at least 30 minutes. Remove from a freezer and transfer Ziploc bag. When ready to enjoy, remove desired amount from a freezer, let thaw on a counter for a few minutes. 3.2.2807
These little cups are like a pot of gold and the end of the rainbow.
I can’t tell you how happy it makes me to know that I can have the occasional chocolate and peanut butter without all the guilt. Remember now, I did say occasional.
The reality is trying to remember that these are still considered treats. Keep them tucked in the back of your freezer and only take out one or two each time you have that little craving for chocolate. Trust me, these are definitely worth the effort it takes to make.
I began my low carb. eating plan the first week of June.
To date, I have lost a total of 20 pounds. I would like to take off another 10.
I lost the 20 pounds quicker on this low carb diet than I did on Weight Watchers.
It took 4 months compared to 9 months on Weight Watchers. Now, while I am still struggling to get that last 10 pounds off, I found it easier and more realistic than Weight Watchers. At least for me anyway. Removing carbs is half the battle. For me this method is easier to control, then telling me I can eat whatever I want as long as it’s within the Points Weight Watchers allots you. Low carb is also a great way to lose weight when you don’t exercise frequently.
So whatever diet you choose, hang in there and remember there is light at the end of the tunnel.
Thanks for stopping by and have a great day.
Marlene
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