Peanut Butter cups

7 tb sugar-free chocolate or homemade

4 ts. unsweetened peanut butter

1 ts. powdered erythritol or xylitol

a pinch of salt (leave this out if your peanut butter has added salt)

1/4 ts. vanilla

1 ts. butter or cold-pressed palm oil (This gives a smoother mouthfeel. Reeses PB Cups have palm oil in their peanut butter, so use that for most similar results)

Combine all ingredients except the chocolate in a bowl and mix until well combined.

Spoon a small amount into cupcake liners (or other container of choice) and freeze until solid, 5-10 minutes.

Melt the chocolate in the microwave using 15 second bursts, stirring in between each burst. Temper your chocolate if you want hard pb cups that can stand alone without a wrapper. (In my experience, Reeses pb cups' chocolate is soft at room temperature, so they don't temper their chocolate)

Spoon or pipe a small amount of chocolate (same amount as you used per cupcake liner for the pb filling) into new cupcake liners.

Remove the frozen pb fillings from their liners and place them in the chocolate-filled liners, pushing down so that the chocolate underneath is pushed up the sides surrounding the pb filling.

Pipe or spoon more chocolate on top of the pb fillings to cover, then shake/tap each cup to smooth out the chocolate.

Set at room temperature for tempered chocolate, or in the fridge for un-tempered.


When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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