Candy season has commenced! October is full of goblins, ghosts, pumpkins and chocolate…oh my! Many can enjoy the occasional treat and be totally fine…but for people like myself….self control and sweets don’t exactly mix! But lets be real….we still need yummy treats too!

There are many versions of skinny chocolate and sugar free peanut butter cups, but none of them have every really hit the spot for me. I am more of a mild chocolate fan, not a super chocolaty fan, so I make my sugar free chocolate with less cocoa and I also add peanut butter to give it a creamy flavor and texture.

For the peanut butter filling, I like to have a texture that is similar to Reese’s, were it isn’t completely smooth, but has a bit of a grainy peanut texture. So to get that texture I use almond flour and whey protein in my filing.

So lets begin! To start you want to put your coconut and peanut butter in a microwavable bowl and microwave for apx 20-30 seconds, until melted. Then mix mix mix! Next add your cocoa and stevia and again mix it up until well combined. I like to add a dash of mineral salt as well. Now that your chocolate is ready, pour a little bit into a mold of your choice. I used pumpkin silicon mold to be festive! But you could use anything really! I have used muffin tins with cupcake wrappers…I have even just used square Tupperware and once complete cut into small squares!

Once you have your mold of some sort slightly filled, place in freezer for about 5-10 minutes to harden. ( Keep in mind, if you use a bigger mold, it will take a bit longer to freeze. For instance, when I use Tupperware, it takes longer then when I use these small pumpkin molds.)

While chocolate is hardening we can begin making the peanut butter filling. Start by placing the butter in a bowl and microwave for about 20 seconds, or until softened/slightly melted. Next add your peanut butter and mix it together. Once mixed add in the gentle sweet (or finely ground stevia blend) and the why protein and almond flour. Mix it all together until well combined. You will have a thick, yet soft runny consistency, which is perfect for filling the molds.

So now pull out the harden chocolate and layer a good amount of the peanut butter filling on top of the chocolate. Place back in the freezer for another 5-10 minutes until peanut butter hardens. Once hardened, pull out of freezer and top again with the chocolate, and place back in freezer.


Once hardened, pull out, and pop out of mold. Now you have a delicious chocolaty, peanut buttery treat without all the guilt!Keep these stored in the refrigerator so that they don’t melt, and now you have a go to snack or a delicious dessert! Enjoy and Bon Appetite!



Happy eating, happy trick or treating, and God Bless!



Low Carb Chocolate Peanut Butter Cups


4 tbs of coconut oil ( I use refined to have less coconut taste)

2 tbs of all natural peanut butter

3 tsp of cocoa

1 tbs of stevia blend (I use the Pyure brand from Walmart)

Dash of mineral salt


Peanut Butter Filling:

1/2 stick of butter

4 tbs of all natural peanut butter

4 tbs of gentle sweet (or a finely ground stevia blend- tip: grind stevia blend in a coffee                                                    grinder to get a powder sugar texture)

1 scoop of Whey Protein

2 tbs of ground almond flour

dash of mineral salt



Melt coconut oil and 2 tbs of peanut butter for about 20 seconds until melted. Next add 1 tbs of stevia blend, cocoa and dash of mineral salt. Once mixed, add a little bit to the bottom of the molds. Place mold in freezer for apx 5-10 minutes. While chocolate is hardening, begin the peanut butter mixture. Place 1/2 stick of butter in microwavable bowl and microwave for about 20 seconds until softened/slightly melted. Next add 4 tbs of peanut butter and mix until smooth. Then add whey protein, almond flour, dash of mineral salt and gentle sweet/powdered Stevie until mixed. Next pull hardened chocolate molds out of freezer and fill generously with the peanut butter filling and then place back in freezer for apx 5-10 minutes. Once hardened, pull out and top the mold with the remaining chocolate mixture, place in freezer again until hardened. Once hardened pop out of mold and you are ready to serve. Keep leftovers refrigerated.

*I was able to fill two molds worth of chocolate with this recipe. Yielded apx. 20 pieces (depending on size this may vary). 20 pieces average 2.75 carbs per piece of candy ** Note, this is using gentle sweet, if you use a powdered stevia blend, your carb count could be less.