by Olesya Novik
Sound too good to be true? Well, they’re not! These treats are one of my favorite low carb desserts; they’re better than Reese’s, and are as low in carbs as they could get!
Just be careful not to overeat, as even though the fats contained are good for you, they’re still pretty high in calories.
1/2 cup Coconut Oil
1 oz unsweetened Chocolate
1/3 cup granular Splenda
1 tablespoon Heavy Cream
4 tablespoons salted Peanut Butter
1/4 cup finely chopped Almonds
Mini muffin tins
Paper cupcake liners
Cut the chocolate into small pieces, combine with the oil and Splenda, and microwave for a minute or two, mixing every 15 seconds to insure even melting. Once combined, add the cream and the peanut butter, stir to combine (I leave mine slightly marbled).
Line 10 muffin tins with cupcake liners. Sprinkle just enough chopped almonds into the bottom of each tin to cover the bottom. Divide the peanut butter mixture between the tins evenly, and put in the freezer for a minimum of 2 hours. Enjoy!
These yummy candies must be kept in the freezer, as they melt very quickly upon being taken out.
Recipe makes 10.
Nutritional Information per Serving
Don’t forget to stop by our article library for more low carb desserts.