I am a Reese’s Mini Peanut Butter Cups, but they are Hell on the diet…these are Keto Friendly & give me a little less guilt.  #ThisGirlLovesToEat

Sugar Free Peanut Butter Cups

• 9 oz Bag Lily’s 55% Cacao Sugar Free Chocolate Chips
• 3/4 Cup No Sugar Added Peanut Butter
• 2 TBLS Crisco Solid Shortening
• 2 TBLS Butter

Melt together the chocolate chips and the shortening over low heat until smooth.  Using either a silicone mini muffin pan or a mini muffin pan lined with mini muffin liners, drizzle about half of the melted chocolate into each cup, making sure to drag or brush it up the sides of each.  Put pan into the freezer for 15 minutes.

Meanwhile, melt together the peanut butter and butter until smooth and remove from heat.  Take frozen chocolate cups from the freezer and divide the peanut butter into each cup then top with the remaining melted chocolate.

Place pan back into the freezer for at least 2 more hours then remove the chocolates from the muffin liners.  Store in a sealed container in the refrigerator.

Nutrition Information (Per 1 Peanut Butter Cup)

• 66  Calories
• 1.45 g  Fat
• 4 g  Carbs
• 1.3 g  Protein

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