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.
Traditional Peanut Blossom = 122 calories, 14.4 carbs, 0.6 fiber
"Healthified" Peanut Blossom = 91 calories, 2 carbs, trace fiber