Peanut Butter Cups - 3g Carbs
From: www.diabeteshealth.com BY Jennifer Eloff - October 2009
Note: Recipe from "Splendid Low-Carbing for Life, Vol. 2" by Jennifer
Eloff (www.low-carb.us)
There is a taste explosion when one bites into one of these substantial
treats. When Halloween candy beckons, these delicious candies can keep
one from indulging.
Servings: 10
1.5oz cocoa butter
1oz unsweetened chocolate
1/4 cup peanut butter, softened
1/4 cup butter, melted
2 Tbsp whole OR skim milk powder*
1 Tbsp whipping cream
10 SPLENDA packets
Variation:
Almond Butter Cups: Use almond butter instead of peanut butter. (3.1 g Carbs).
In medium bowl, microwave cocoa butter on high power 4 minutes. Be
very cautious when removing the heated cocoa butter from the microwave
oven. Use oven mitts as the bowl will be hot as well.
In a cereal bowl, pour boiling water over baking chocolate square; when
it tests soft throughout to the tip of a paring knife, carefully pour
water off.
Add chocolate to cocoa butter.
In another cereal bowl, soften peanut butter 40 seconds on high power
in microwave oven.
Stir peanut butter, butter, whole or skim milk powder, whipping cream
and SPLENDA into chocolate mixture with a whisk.
Pour into small milk jug.
Carefully pour and half fill 10 medium paper baking cups placed on two
dinner plates or a cookie sheet. Keep them in the freezer. Remove paper
to serve.
*Helpful Hints:
I used very finely ground whole milk powder. Really coarse skim milk
powder may have to be blended finely first for best results. Pouring
boiling water over chocolate seems counter-intuitive, however, this
method works extremely well to melt chocolate quickly and easily with
no chance of the chocolate seizing.
Servings: 10
Nutrition per Serving:
139.8 Calories, 13.7g Fat, 2.2g Protein, 3g Carbs
