Peanut Butter Cups

[deadfingers]

Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)

Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.

*taken off www.lowcarber.org

[c.g.]

can i sub anything for the slpenda? like honey or maple syrup?

[deadfingers]

Uh the whole point behind using Splenda is that it's relatively low carb (usually 1g of carb per packet). If you use the liquid version it's carb free, using Honey is the complete opposite. You might as well be using sugar if that's the case.

[c.g.]

^ i dont like using artificial ingredients

[deadfingers]

^ i dont like using artificial ingredients

Then use Stevia, or Xylitol, I did. Are you even doing Keto?

[stewaat]

Then use Stevia, or Xylitol, I did. Are you even doing Keto?

HAHAHA he's probably not

[c.g.]

^ HHAHAHAHAH yes i am

[Mo_ria]

oh my GOD these look freakin' yummy!!!!
I am going to make them for myself for my Christmas keto dessert!

[beeazy]

these are amazing for ketoers

[jecristragedy]

I was really craving reeses lately so I made these last night! sooo good.
I put fiber powder in them so they're like super-pb cups.

I got impatient and ate one before it was frozen...
it was like chocolate pb mousse. my mom just about died because she's a chocoholic and hasnt had any since she started keto.

[PennState]

I made them and added a bit more creme and some protein powder. I am lazy though so i just lump it into tupperwares and just pull them out and eat it with a spoon.

I do recommend using unsalted butter though as salted makes them REALLY salty

[smd70]

Going to try this myself.. sounds tasty

[¡STFU!ˇNˆLIFT!]

1 stick unsalted butter
3 tblspn Hershey's cocoa powder + 1 tblspn butter
Less than 1/4 c Splenda
1 T heavy cream
4 T peanut butter

melted 1 tblspn butter in pan , mixed in cocoa powder , stirred a long time til satisfied it was mixed completely ..
added in cream , mixed some more then butter stick and splenda and lastly the Smucker's natty PB ..

frozen like 2 hours - tasty , but it was WAY too sweet and I used much less Splenda than called for . almost 3/4 of a 1/4 cup line

I'd use 1/4 cup of Splenda for double the other ingredients and use more PB as well

[Biglouy]

4T Peanut butter?? thats got a lot of carbs

Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)

Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.

*taken off www.lowcarber.org

[beeazy]

4T Peanut butter?? thats got a lot of carbs

You dont have to eat all the cups at once big fella

[deadfingers]

4T Peanut butter?? thats got a lot of carbs

You dont have to eat all the cups at once big fella

Um yeah exactly. I think you missed the point where it says "fill 10 (or in my case 6) muffin tins". If your craving hits you that bad that you eat 6 decent sized peanut butter cups at once then you shouldn't be worrying about carbs in the first place.

[deadfingers]

1 stick unsalted butter
3 tblspn Hershey's cocoa powder + 1 tblspn butter
Less than 1/4 c Splenda
1 T heavy cream
4 T peanut butter

melted 1 tblspn butter in pan , mixed in cocoa powder , stirred a long time til satisfied it was mixed completely ..
added in cream , mixed some more then butter stick and splenda and lastly the Smucker's natty PB ..

frozen like 2 hours - tasty , but it was WAY too sweet and I used much less Splenda than called for . almost 3/4 of a 1/4 cup line

I'd use 1/4 cup of Splenda for double the other ingredients and use more PB as well

Isn't Splenda sweeter than sugar? I copied that from another forum, I actually only use Xylitol to sweeten anything and it tends to be a little less sweet than sugar when I cook with it.

[¡STFU!ˇNˆLIFT!]

Well dead you prescribed 1/3rd cup and I used less than a 1/4 and it was way too sweet .
Splenda is supposed to " measure cup for cup just like sugar " I guess cause it IS sugar ..

[Matt58]

dang...i went and bought some jiff peanut butter today and was thinking hmm seems like theres alott of sugar in this and it cant be all that great for keto. now i realize reason why is that im guessing everyone uses like the natural peanut butter right?

[Knux]

I used:

1 stick salted butter
2 T Walden's Farms Chocolate Syrup
1.5 T Sugar-Free Sweetened With Splenda Heavy Cream
Slightly more than 4 T Peanut Butter

I put the butter in a microwave tray and poured the 2 T Chocolate Syrup over it, and put it in the microwave for about 50 seconds. Then, I added in the peanut butter and stirred, then added the heavy cream. The mixture was THE most delicious tasting thing ever, better than any Reese's Cup I've ever had. I had enough for 8 cupcake trays.

So basically, no nuts and don't add any Splenda. Of course, Walden's Farms Syrup and my Heavy Cream were sweetened (with Sucralose/Splenda).

A+ Recipe.

Macros (in all):
124g fat/19g protein/12g carbs(-4 from fiber: 8g net carbs)

Per cup:
15.5g fat/2.5g protein/1g carbs

Excellent keto snack to up the fats!

Pics:

[beeazy]

These are what like 100-150 calories each? I was eating like four a day so I had to slow down. Also those cupcake papers knux used can be used with out the muffin pan, I didnt have one but they keep shape if you just put them on any pan.

[Knux]

These are what like 100-150 calories each? I was eating like four a day so I had to slow down. Also those cupcake papers knux used can be used with out the muffin pan, I didnt have one but they keep shape if you just put them on any pan.

The ones I made are about 160 calories each.

And they look more like Reese's cups if you do it the way I did.

Also: suggestion for next time I make them: add a very small amount of sweetener; they were great sweet as is, but a little more would have been even better

[Tootella]

I used:

1 stick salted butter
2 T Walden's Farms Chocolate Syrup
1.5 T Sugar-Free Sweetened With Splenda Heavy Cream
Slightly more than 4 T Peanut Butter

I put the butter in a microwave tray and poured the 2 T Chocolate Syrup over it, and put it in the microwave for about 50 seconds. Then, I added in the peanut butter and stirred, then added the heavy cream. The mixture was THE most delicious tasting thing ever, better than any Reese's Cup I've ever had. I had enough for 8 cupcake trays.

So basically, no nuts and don't add any Splenda. Of course, Walden's Farms Syrup and my Heavy Cream were sweetened (with Sucralose/Splenda).

A+ Recipe.

Macros (in all):
124g fat/19g protein/12g carbs(-4 from fiber: 8g net carbs)

Per cup:
15.5g fat/2.5g protein/1g carbs

Excellent keto snack to up the fats!

Pics:

ohhhhhhhh nooooooooooooo!!!!! whyyyyy did you show me this???? i want to eat these right now!

[Knux]

ohhhhhhhh nooooooooooooo!!!!! whyyyyy did you show me this???? i want to eat these right now!

They looked even better after a night in the fridge :P Those weird little peanut butter swirls settled and the buttery feel of them went away.

[Tootella]

4T Peanut butter?? thats got a lot of carbs

You dont have to eat all the cups at once big fella

if i made these, i would eat them all in one sitting, guaranteed!!

[Knux]

if i made these, i would eat them all in one sitting, guaranteed!!

Atleast you'd still be low on carbs! The 100+ grams of fat...could be dealt with :P

[deadfingers]

Well dead you prescribed 1/3rd cup and I used less than a 1/4 and it was way too sweet .
Splenda is supposed to " measure cup for cup just like sugar " I guess cause it IS sugar ..

Again, I said I didn't use Splenda, this recipe was taken off another site. I used Xylitol. Anyways if it's too sweet for you then don't add that much sweetener no point in complaining about it.

[Knux]

Like I said, I added 0 sweetener and it tasted just fine.

[beeazy]

And they look more like Reese's cups if you do it the way I did.

They look the same as if u dont use a muffin pan, just make sure u use the papers, like the ones you used.

[dueco98]

Made these yesterday.
Same as original receipe, except didn't have unsweetened chocolate, used 3 TBSP of coacoa.
Turned out very good. I think if I made again, I'd add .5-1 TBSP of coacoa, and maybe a bit more peanut butter. You can taste the butter quite a bit, so maybe that wouldn't make it so strong.