Low Carb Nutty Cups


Ingredients: 

Chocolate
10oz Unsweetened Bakers Chocolate
2/3 Cup Heavy Cream
3.5 Cups Sweetener
1/3 Teaspoon of Salt
1.5 Teaspoon of Vanilla Extract

Filling
1/2 Cup of Peanut Butter
1 Cup of Flax Meal (can also substitute for almond meal)
1 Cup of Sweetener
Pinch of Salt


Directions: 

1 Heat all chocolate layer ingredients on low and stir until thicken consistency 
2 Start to make filling by mixing all filling ingredients together but make sure it isn't too sticky so that it is easy to form into balls (add more sweetener for desired taste) 
3 Fill up the holes in a cupcake tin with chocolate mixture reaching a little bellow the halfway mark (make sure to leave yourself a sufficient amount of chocolate to pour on top later on)  
4 Form balls from the filling mixture and press them into the chocolate making sure to make the tops of the balls flat when pushed in, you also want to make sure the balls do not touch the bottom of the tin
5 Cover them with the additional chocolate saved (thus creating the cove to our Nutty Cups)
6 Depending on how thick/hard you want your chocolate, refigerate for 30minutes-3hours

Tip: 
To remove the Nutty Cups from the cupcake tray just run hot water over the bottom for a few seconds. It should then pop out with little trouble!

Facts:

Serving size: 1 Nutty Cup (Total recipe makes 10 Nutty Cups)
Protein 9.60g, Carbs 13.70g, Fiber 8.40g, Sugar Alcohol 0.00g -- NET CARBS: 5.30g

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