1 3/4 cups peanut flour
1/2 tsp Celtic sea salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup erythritol or xylitol
1/2 tsp stevia glycerite
1/2 cup peanut butter
1 egg, beaten
1 tsp vanilla extract
2 TBS almond milk
40 sugar free peanut butter cups
Preheat oven to 325 degrees F. Sift together the peanut flour, salt and baking soda; set aside. Cream the butter, sweetener, and peanut butter until fluffy. Beat in the egg, vanilla and almond milk. Add the flour mixture to the butter mix; blend well.
Shape into 40 balls and place into a mini muffin tin (or a cookie sheet). Bake at 350 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Serves 40
NUTRITIONAL COMPARISON:
Traditional Peanut Blossom = 122 calories, 14.4 carbs, 0.6 fiber
"Healthified" Peanut Blossom = 91 calories, 2 carbs, trace fiber
sugar free pb cups?!! what kind? Or do you just make them? I love (and miss) pb cups!
ReplyDeleteI have used store bought sugar free PB cups, but I now make my own. I have a recipe under Reece's Peanut Butter Cups.
ReplyDeleteHappy eating!
I made these today and they're sooooo good. I've bought 2 of your books so far. I've finished Secrets to a Healthy Metabolism and I am about 1/2 way through Secrets to controlling mood, cravings... I get that weight loss isn't as simple as calories in vs. calories out and it is very important to be mindful of what kind of foods you're consuming, but I'm wondering if I should still try and keep track of my total calorie intake, otherwise I may be eating too much. I have trouble just eating when I'm hungry, especially, when your recipes are so tasty haha.
ReplyDeleteThanks for your support! Depending on your activity level and goals (weight loss, maintain, etc), I may or may not watch portions. I am very very active so I don't count calories and have a dessert every day, although I do freeze my desserts for portion control. Only one. :) If you are not as active and are trying to lose weight, then portion control is important too. :)
DeleteGood idea about freezing the desserts. Sometimes I find I make too many thinking I am saving myself some time, but then I feel like I have to eat them before they go bad haha. I'll continue what I'm doing then. I had already cut out wheat (celiac) and was finally losing weight when I switched to a lower carb lifestyle, but I was getting bored with my meals and that was when I stumbled across your website. I love how your blog combines nutritional information with recipes. Your site and books are helping me find new ways to continue to eat low carb, gluten free, but in a way that is not just promoting weight loss, but restoring my health. Thanks again and keep up the good work. Happy 2013!
DeleteP.S. I've been sharing your blog with all of my friends and family.
DeleteThank you! I hope you have a wonderful 2013! :)
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