OK, this recipe is good to make and keep 'em in the frezer for when you have that sweet tooth attack mid-week. LOL.
They are pretty close to the real deal.
As you see by the nutritional info, they are mostly fat ... but if you are familiar with the ketogenic diet thing, you will kow that you drop your carbs and replace the calories with fat and protein.
Anyway, here it is:
LO-CARB PEANUT BUTTER CUPS
4 Tablespoons peanut butter
1 oz. unsweetend chocolate baking bar
1 stick butter
1/3 cup Splenda (sugar substitute ... find in baking aisle at store)
1 Tablespoon heavy cream
Break chocolate into pieces and put into microwave safe bowl. Add the butter and Splenda. Melt in microwave (1 1/2 - 2 mins).
Stir in peanut butter and cream.
Put 6 of those little cupcake paper things into a muffin pan. Pour the chocolate/pb mixture into the cups and stick in freezer at least 30 mins to 1 hour before you try to eat 'em.
These need to be kept in the freezer until you are ready to eat because they melt REALLy fast.
INFO PER CUP:
aprox. 163 cals, 1g protein, 3g carbs, 18g fat per cup.
Recipe makes 6 cups
They are pretty close to the real deal.
As you see by the nutritional info, they are mostly fat ... but if you are familiar with the ketogenic diet thing, you will kow that you drop your carbs and replace the calories with fat and protein.
Anyway, here it is:
LO-CARB PEANUT BUTTER CUPS
4 Tablespoons peanut butter
1 oz. unsweetend chocolate baking bar
1 stick butter
1/3 cup Splenda (sugar substitute ... find in baking aisle at store)
1 Tablespoon heavy cream
Break chocolate into pieces and put into microwave safe bowl. Add the butter and Splenda. Melt in microwave (1 1/2 - 2 mins).
Stir in peanut butter and cream.
Put 6 of those little cupcake paper things into a muffin pan. Pour the chocolate/pb mixture into the cups and stick in freezer at least 30 mins to 1 hour before you try to eat 'em.
These need to be kept in the freezer until you are ready to eat because they melt REALLy fast.
INFO PER CUP:
aprox. 163 cals, 1g protein, 3g carbs, 18g fat per cup.
Recipe makes 6 cups
