Copy Cat Low Carb Peanut Butter Cups

Those darn Chocolate Peanut Butter Easter Eggs mock me, and this recipe lets me mock them right back!! I can have my chocolate covered peanut butter treats AND stay on plan. These are a favorite in my house and a great help to the Easter bunny.

**Please note that I've adjusted this recipe to make less filling, and I've found that adding peanut flour gives this a wonderful and more authentic taste and texture. Be sure to buy peanut flour with just ground peanuts and nothing added. Sukrin makes a great one.

Low Carb Peanut Butter Cups

2 3-ounce low carb chocolate bars (avoid ones with malitol) We prefer milk chocolate by Sukrin, Coco Polo, or Lilly's Chocolates
2 teaspoons coconut oil

Peanut Butter Filling

8 ounces peanut butter
1/2 cup powdered granulated sweetener
1 teaspoon pure vanilla extract
1/16 teaspoon of cinnamon (optional)
1/4 cup peanut butter flour (optional, but makes great texture)

Mix 8 ounces of peanut butter with extract, cinnamon, peanut flour, and powdered sweetener. Set aside and melt chocolate on a very low heat. Add coconut oil to the chocolate and stir constantly with a small whisk. Do not heat for too long or it will burn.

Use a small spoon to coat muffin liners with chocolate. put a small disk of peanut butter on top of the chocolate and then cover that with more chocolate. Don't use a lot of chocolate in each. This recipe makes 36 mini peanut butter cups.