Low Fat Atkins Peanut Butter Cups
Indulge guilt-free with these Low Fat Atkins Peanut Butter Cups, a perfect treat for anyone craving a sweet snack while maintaining a low-carb lifestyle! These creamy, rich bites feature a blend of low-fat cream cheese and natural peanut butter, complemented by the subtle sweetness of powdered erythritol and fragrant vanilla extract. A decadent layer of homemade chocolate topping made with coconut oil and cocoa powder adds a satisfying finish. Ready in just 15 minutes of prep time and requiring no baking, these keto-friendly, low-fat delights are an effortless option for dessert lovers and Atkins followers alike. Customize them with a sprinkle of sea salt for an irresistible salty-sweet contrast. Perfectly portioned and freezer-friendly, they’re ready to keep your cravings in check!
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Recipe Information
Ingredients
- 4 tablespoons Low-fat cream cheese
- 3 tablespoons Natural peanut butter (unsweetened, creamy)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered erythritol
- 2 tablespoons Cocoa powder
- 2 tablespoons Coconut oil
- 0.25 teaspoon Sea salt (optional, for topping)
Instructions
In a medium bowl, mix together the low-fat cream cheese, natural peanut butter, and vanilla extract until smooth and well combined.
Add the powdered erythritol to the peanut butter mixture and stir thoroughly until it is fully integrated and you achieve a creamy consistency.
Line a muffin tin with 6 silicone or paper cupcake liners.
Divide the peanut butter mixture evenly among the liners, smoothing the tops with a spoon to create an even layer. Place the tray in the freezer for about 10 minutes to set.
Meanwhile, prepare the chocolate topping by melting the coconut oil in a small microwave-safe bowl or over a low flame. Once melted, add the cocoa powder and a small pinch of the powdered erythritol, mixing until it forms a smooth chocolate sauce.
Remove the muffin tin from the freezer. Pour the chocolate mixture evenly over the top of each peanut butter cup, tilting the tin slightly to cover the entire surface.
Freeze for an additional 20 minutes until the chocolate has set.
Once set, remove the cups from the liners. Optionally, sprinkle a little sea salt on top for an added flavor contrast.
Store the peanut butter cups in the refrigerator or freezer until ready to serve.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
