Low Carb Peanut Butter Cups

Total Time
5 mins
0 mins

These little yummies need to be stored frozen because they melt really quickly, but you can eat them straight from the freezer.

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  1. Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil).
  2. Stir the half & half or cream and the peanut butter into the melted mixture.
  3. Line 10 muffin tins with cupcake papers.
  4. Place a sprinkle of nuts in bottoms of each tin.
  5. Divide chocolate mixture evenly between the 10 tins. Freeze until firm.
Most Helpful

5 5

These are amazing! They definitely cake care of my chocolate fix! I mixed up the recipe after a couple of months. Now, instead of nuts in the bottom of the cupcake liners, I just use crunchy peanut butter. Also, it helps to melt the peanut butter for about 30 seconds in the microwave before adding to the chocolate/butter/Splenda mix.

5 5

I'm giving it 5 stars because I think it satisfied my craving for Reese's esp. since this is for low carbers. I didn't change anything and it worked out to about 2 tbl per cup. Just gotta stop from eating all of them, Thanks for the recipe!

I used 1/4 cup butter and 1 tbsp honey with no splenda, my husband loved it as he is on low carb and eats no sugar. I thought it was bitter.