These taste similar to a reeses peanut butter cup, but not quite the same. I wouldn't reccomend using "natural" peanut butter because it changes the taste. I use creamy peanut butter such as jif or peter pan, which has some sugar in it, but not much. The almond meal/flour is just ground up almonds, i make it myself and keep it in the freezer, it can go rancid if not refrigerated.
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Units: US | Metric
- 2 ounces baker unsweetened chocolate, melted
- 3/4-1 cup Splenda sugar substitute, depending on desired sweetness
- 2 teaspoons peanut butter
- 1 tablespoon unsalted butter
- 1/4 cup creamy peanut butter
- 2 tablespoons almond meal or 2 tablespoons almond flour
- 2 tablespoons Splenda sugar substitute
- 1 dash salt
- 1Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
- 2Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
- 3Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
- 4Spread half of the mixture into the bottom of buttered pan.
- 5Put the pan into the freezer.
- 6While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
- 7After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
- 8Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
- 9Spread the remaining chocolate on top and put in the freezer until set.
- 10Cut into small squares and store in the refrigerator.
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Nutritional Facts for Low Carb Peanut Butter Cup Squares
Serving Size: 1 (26 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 112.2
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 4.2 g
- Cholesterol 3.8 mg
- Sodium 64.5 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 1.9 g
- Sugars 1.0 g
- Protein 3.6 g