Sugar Free Chocolate PB Cups

(from ejroberts86’s recipe box)

Recipe is for “eggs” but can be made in mini-muffin tin. 10 carbs / candy


Prep time: 60 minutes
Cook time: 0 minutes
Serves 12 people

Categories: Dessert, Low Carb


  • Filling
  • 3/4 cup all natural, no sugar added Peanut Butter
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon liquid stevia
  • Coating
  • 1 cup sugar free chocolate chips
  • 2 tablespoons coconut oil


  1. In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.

  2. Stir in vanilla extract and stevia.

  3. Taste and adjust if needed.

  4. Pour mixture into egg molds and freeze for 1 hour.

  5. Remove from molds and set aside on parchment paper.

  6. Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.

  7. Stir until smooth.

  8. Pour melted chocolate into the molds, half way up the molds.

  9. Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

  10. Spread chocolate with a spoon to completely cover if needed.

  11. Store in the refrigerator.

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