Making low carb and sugarfree peanut butter cups

Start by making the chocolate layer. Start by melting the chocolate in a saucepan. To this, add half of the Steviala Frost and a pinch of salt. Then keep stirring the chocolate until everything is melted. You then prepare 6 mini muffin molds and spread half of the chocolate into the molds. Then put this in the freezer for 5 minutes while you continue with the peanut butter filling.

Making sugarfree peanut butter filling

Now proceed with making the peanut butter filling. Put the peanut butter with the remaining Steviala Frost, cream cheese and Steviala Magical Maple in a saucepan. Then let the peanut butter filling melt while stirring until smooth. Next, spoon the peanut butter filling into a piping bag and cut off the bottom of the piping bag. Now remove the molds from the freezer and pipe the peanut butter filling onto the sugarfree chocolate layer. Then grab the melted chocolate again and spread the last half over the peanut butter filling. Put the whole thing in the refrigerator until the chocolate has hardened. The peanut butter cups are then ready to serve.

More sugarfree recipes with Steviala Magical Maple? Then take a quick look at the recipe for sugarfree and low carb syrup waffles!