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Low Carb Peanut Butter Cups

FaveDiets's picture
Chocolate and peanut butter are made to be together, which is why this is one of the tastiest recipes for diabetics.
Ingredients
  Butter 1 Cup (16 tbs)
  Unsweetened chocolate 1 Ounce
  Splenda 1⁄3 Cup (5.33 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped (Optional. Could also use almonds.) (Optional)
  Peanut butter 4 Tablespoon
  Half and half 1 Tablespoon
Directions

GETTING READY
1. Line the muffin sheets with muffin paper.
2. Melt butter, chocolate, and Splenda in microwave on high for 90 seconds.

MAKING
3. Sprinkle walnuts on bottoms of cupcake papers.
4. Add peanut butter and half-and-half to chocolate mixture. Stir to combine.
5. Pour evenly into cupcake papers. Freeze for 20 minutes.

SERVING
6. Remove cups from muffin paper and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Freezed
Dish: 
Cake
Restriction: 
Vegetarian, Low Carb, Low Sugar
Ingredient: 
Peanut Butter
Interest: 
Healthy
Channel: 
Cake Channel
Preparation Time: 
20 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 573 Calories from Fat 532

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 33.3 g166.3%

Trans Fat 0 g

Cholesterol 122.3 mg40.8%

Sodium 81 mg3.4%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2.5 g9.8%

Sugars 1.3 g

Protein 6 g11.5%

Vitamin A 28.4% Vitamin C 0.19%

Calcium 3.9% Iron 9.7%

*Based on a 2000 Calorie diet

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Low Carb Peanut Butter Cups Recipe Video