Low Carb Chocolate Peanutbutter Cups

WOAH, say what? How is it possible to have something so delicious on a "diet." Here is a quick and easy recipe for some cups of deliciousness. Let me know if you all change something about it for the better :).

Let’s start with the equipment (nothing out of the ordinary here) and specialty ingredients you’ll need:Equipment List

• Muffin tin

• Cupcake liners

• Mixing bowls (microwave safe)

• Measuring cups

• Measuring spoons

• Liquid measuring cup

• Rubber spatulas

• Wire whisk

• Knife (link is to a basic set I use!)

Specialty Ingredients

• Unsweetened chocolate (I used Baker’s Unsweetened Chocolate)

• Stevia packets (I used Truvia packets)

Ingredients

• 1 cup butter

• 2 ounces Baker’s Unsweetened Chocolate

• 4 packets Truvia

• 1/4 cup heavy cream

• 1/4 cup smooth peanut butter, separatedPeanutbutter

• Heavy Cream

Instructions

1. Place butter and chocolate in a microwave safe bowl and place in the microwave for 1 minute to melt the chocolate. Stir mixture until butter and chocolate is completely melted.

2. Stir in Truvia packets, 2 tablespoons of peanut butter and the heavy cream. Continue to stir until ingredients are combined.

3. Line a muffin tin with cupcake liners. Spoon half of the chocolate mixture evenly into all of the 12 cups. Spoon the remaining 2 tablespoons of peanut butter evenly in the center of each cup.

4. Spoon the remaining chocolate onto each cup to cover the peanut butter.

5. Place the muffin tin in the freezer for about 30 minutes, or until firm. Enjoy right from the freezer! Store in the refrigerator.