03 September 2016

Chocolate Chip Peanut Butter Cups

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My mom recently bought homemade peanut butter from a local market, and it was time to put it to good use in low carb chocolate chip peanut butter cups! These are super quick and easy to make.


1 large egg + 1 egg yolk
2/3 cup almond flour
1 tbsp French vanilla whey protein powder
3 tbsp cold butter, chopped
1/3 cup coconut oil, solid
1 tsp vanilla
1/4 tsp salt
2 squeezes Whole Earth monk fruit juice concentrate
2 tbsp Swerve
1/4 tsp baking soda
1/4 cup all-natural no sugar added peanut butter (or almond butter if you prefer)
1/3 cup Lily's chocolate chips


1) Pre-heat oven to 350 degrees.

2) Put all ingredients in a NutriBullet or other blender and pulse.

3) Spray a mini cupcake pan with coconut oil.

4) Put batter in the pan, filling each hole about 2/3 of the way.

5) Place in oven.

6) If you want your chocolate melted inside, cook for about 5 minutes or until they start to brown and then follow steps 7-9. If you want the chocolate chips in tact in the cup, cook for about 7 minutes or until done and then follow steps 7-8 (this is the route I chose).

7) Remove from oven, and make an ident in each hole to place chocolate chips in. (I used a grapefruit spoon).

8) Place about 7 chocolate chips in each hole to create a chocolate "column" down to almost the bottom of the hole.

9) If you chose the melted chocolate route, return to oven for about 2 more minutes. 

10) Once out of oven, let cool. Enjoy! 

Picture Instructions:

Nutrition Facts:

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