I made peanut butter cups last weekend (with homemade peanut butter – SO fun and SO YUM), and of course they didn’t last longer than than 2 days. So when I went to make ANOTHER round, I had the idea to add jelly to them. I was so obsessed with the idea I couldn’t even wait to get strawberry jelly (mine) so I used raspberry (my boyfriend’s) and they were still sooooo good! But they’d be even better with strawberry. ¯\_(ツ)_/¯
8oz sugar free chocolate
½ cup peanut butter
¼ cup sugar free jelly
2 tbsp butter
¼ cup powdered erythritol
½ tsp vanilla extract
Slowly melt the chocolate via the double boiler method (a saucepan with a detachable upper compartment heated by boiling water in the lower one). Spread ½ of the chocolate along the bottom and up the sides of cupcake liners using the back of a small spoon. Freeze about 10 minutes.
Microwave peanut butter and butter for 1 minute. Mix in erythritol and vanilla extract.
Remove chocolate cups from freezer and fill halfway up the chocolatey sides with peanut butter. Freeze another 10 minutes.
Add desired amount of sugar free jelly. Freeze another 10 minutes.
Add remaining chocolate to the tops to seal. Spread the chocolate immediately after placing on the jelly, as it begins to harden very quickly. Freeze another 10-20 minutes.
We keep them in the freezer, but the fridge would work also.
Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $5.02 and make 12 cups.
Fat = 10.8g
Total carbs = 16.7g (YES; SIXTEEN POINT SEVEN TOTAL GRAMS DUE TO THE ERYTHRITOL. *PROTIP*: If you are in the minority that choose to count “total” carbs instead of “net” carbs, you probably won’t be making this, anyway. 😉 Amirite? 😉😉😉) For the rest of us: 🎊🎉👉Net Carbs = 1.9g PER CUP 👈🎉🎊
Protein = 2.4g