These sugar-free Reese's peanut butter cups are a satisfying, low carb way to enjoy one of the most popular candies made!
Some pregnancy updates
Well, I'm officially 30 weeks pregnant with what I'm 99.9% sure is my last baby in my life...ever.
This pregnancy has been a tough one, so it's been hard to enjoy it and soak it in, so to speak. I'm grateful to have made it this far without truly life-altering issues and am getting more anxious to meet our little girl!
Though I've had my previous three kids in the hospital, I've had a midwife with no epidurals or C-sections, and I'm hoping to do the same with our last.
The hospital we use has redesigned their birthing area to include tubs, which I'm counting on to relieve a lot of the labor pains!
I have no idea what to expect, as all three of my previous pregnancies were so different.
Jade required the most intervention, including an episiotomy and vacuum, while Nat was out with about 15 minutes of pushing. Sammy was my most painful, so it's left me a bit anxious about this one. Say a little prayer for me!
Candida diet candy
Today's recipe reflects my candida-friendly focus right now, as I want to do all I can to avoid having any issues.
I also just feel better with a lower sugar diet!
Our baby is due in October, so of course, that makes me think of my favorite spooky holiday. I then think of some of my favorite treats, which include Reese's peanut butter cups!
I wanted to make these simple, easy, and low carb. Something the kids would like, something I could grab out of the freezer, something without any sweeteners, though you could add a bit if you want.
I enjoy using carob or cocoa powder in the chocolate layer, depending on my mood. Carob is naturally sweet, so there's little to no need for added stevia, but the cocoa is definitely more true to the actual Reese's cups.
Either way, I think these are pretty darn good for being sugar-free! They give me a peanut butter-y treat fix without the associated sugar!
If you're looking for a recipe without stevia, check out my Adaptable Chocolate Butter Cups!
Sugar-Free Reese's Peanut Butter Cups
Ingredients
PEANUT BUTTER LAYER:
- 2 Tbsp melted coconut oil
- 4 Tbsp peanut butter
- ¼ tsp vanilla powder (or 1/2 tsp vanilla extract)
- stevia to taste
CHOCOLATE LAYER:
- 3 Tbsp carob or cocoa powder
- 3 Tbsp melted coconut oil
- ¼ tsp vanilla powder (or 1/2 tsp vanilla extract)
- stevia to taste
Instructions
- Stir peanut butter layer until smooth. I would use all room temperature ingredients to avoid any clumping of the coconut oil.
- Divide the mixture among four silicone muffin cups.
- Freeze the peanut butter layer until hard to the touch (about 15-20 minutes).
- While the peanut butter layer is solidifying, mix together the ingredients for the chocolate layer.
- Divide the chocolate mixture atop the peanut butter layer.
- Freeze until solid.
- Enjoy! Keep in the freezer for best results.
Notes
Nutrition
Notes:
This is the stevia I like using.
Some of the items I use in this recipe include:
Leave a Reply