Ingredients

The following ingredients have 20 Servings
  • ⅓ cup butter (melted)
  • ½ cup whey protein isolate (unflavored)
  • ⅓ cup powdered erythritol
  • ½ teaspoon vanilla stevia drops
  • ⅓ cup natural peanut butter (with no sugar added)
  • 7 ounces low carb chocolate bars

Instruction

  • In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together.
  • 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.
  • 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.
  • Remove frozen peanut butter filling from each silicone mold and set aside.
  • Brush melted chocolate to cover bottom and a little bit along the sides of each silicone cupcake mold. While chocolate is still melted, press the frozen peanut butter filling on top of the chocolate in each mold. Top off with a layer of melted chocolate.
  • Chill cups in the refrigerator to set the chocolate. Once set, the candy can be removed from the molds. The cups are fine to have out at room temperature or can be kept in the refrigerator for longer storage.