Reese Peanut Butter Cup Recipes

Listing Results Reese Peanut Butter Cup Recipes

WebSpoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a …

Rating: 4.9/5(45)
Total Time: 1 hr 5 minsCategory: Dessert, SnackCalories: 187 per serving1. Line a muffin pan with parchment paper liners (or candy cups).
2. For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tbsp, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 tsp, 1mL), if using.
3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
4. Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in the powdered sweetener, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.

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WebMost low carb chocolate chips will react similarly in a recipe, so pick the brand you like and tolerate best. What Type Of Peanut

Rating: 5/5(6)
Total Time: 25 minsCategory: DessertCalories: 212 per serving1. Line a muffin tin with silicone muffin liners.
2. Add 1/2 cup of the chocolate and 1/2 tbsp. of the butter to a microwave safe bowl. Microwave for 15 seconds and then pull out and stir. Microwave in 15 seconds intervals, stirring every 15 seconds until the chocolate is smooth and silky. Be careful not to overcook.
3. Fill the bottoms of the silicon muffin liners evenly with the melted chocolate. Spread the chocolate over the entire bottom using a spoon. Place in the freezer to harden.
4. While chocolate hardens, combine ingredients for peanut butter filling in a mixing bowl. Make sure butter is fully softened but not melted. Using an electric hand mixer, beat until everything is incorporated and the mixture is smooth. Taste and adjust the salt and sweetener to your tastes if needed. Set aside.

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WebThe low carb version of Reeses cups! This keto peanut butter cups recipe is super simple and makes a yummy fat bomb snack …

Rating: 5/5(7)
Total Time: 30 minsCategory: DessertCalories: 113 per serving1. Line a muffin tin with paper liners or use silicone cupcake moulds.
2. Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave.**)
3. Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
4. Add about 1 tsp of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.

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Web⅓ cup natural peanut butter with no sugar added 7 ounces low carb chocolate bars US Customary - Metric Instructions In medium …

Ratings: 3Calories: 103 per servingCategory: Snack1. In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together.
2. Using cookie scoop, drop about a tablespoon of peanut butter mixture into silicone cupcake molds. Press mixture down into bottom of each mold. Freeze for at least an hour.
3. In a chocolate melter, melt the dark chocolate and keep melted on warm setting. Note: this could also be done in microwave or double boiler, but the melter is best to get the right temperature.
4. Remove frozen peanut butter filling from each silicone mold and set aside.

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Web⅔ cups of powdered sweetener . 6 tablespoon of peanut butter . 1 tablespoon of coconut oil. 1 tablespoon of non dairy milk . ½ tablespoon of vanilla extract . Pinch of salt . Milk and white chocolate …

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WebPlace a 1/2 tablespoon ball of peanut butter in each wrapper and flatten until it nearly touches the edge of the wrapper. Stir the remaining liquid chocolate and then pour 16g chocolate (about 4 tsp …

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WebRemove from heat and stir in peanut flour, coconut flour, almond flour, golden flaxseed meal, and mineral salt. The mixture will thicken slightly. Spoon evenly into 24 mini cupcake liners. In a small saucepan over …

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WebDivide half the chocolate mixture among 24 mini cupcake tin liners, then freeze to harden. When the chocolate is firm, divide the peanut butter mixture among the liners. Top with the remaining chocolate, then …

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WebSnip the edges and squeeze peanut butter layer into center of chilled chocolate layer. Chill 5 mins. Pour remaining chocolate over each peanut butter cup. Chill peanut butter cups for 10-15 minutes. Store in …

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WebMelt the chocolate and coconut oil together in a double boiler or microwave. Line a muffin tray with 12 paper liners. Use a pastry brush to brush melted chocolate on the bottom and ¾ of the way up the sides of …

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WebNet Carbs: 6g This recipe was first published in March 2018. Nutrition Serving: 1pb cup Calories: 259kcal Carbohydrates: 7g Protein: 7g Fat: 23g Saturated Fat: 10g Cholesterol: 1mg Sodium: 70mg …

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WebSpoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid. Once …

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WebHow to Make Low-Carb Protein Peanut Butter Cups: Heat the chocolate chips and coconut oil (or butter) in a bowl in the microwave for 20 second intervals, …

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Web1 ounce unsweetened baking chocolate 1⁄3 cup Splenda granular 1 tablespoon half-and-half or 1 tablespoon cream 4 tablespoons peanut butter 1⁄4 cup chopped walnuts (or other …

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WebIs Peanut Butter Low Carb? Peanut butter that we have grown up on like Skippy, Jiff, etc is not sugar-free, which in turn is not low carb. But we are happy to tell …

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WebPrepare a cupcake tin with 6 cupcake liners. Stir peanut butter and powdered erythritol together until smooth. Spread 1 to 2 tablespoons of chocolate in bottom of each cupcake liner. Dollop 1 to 2 …

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