Low-Carb Peanut Butter Cups

• 1 cup creamy peanut butter almond butter or other nut butter would work too; just make sure it's creamy
• 1 cup Swerve Sweetener powdered, or more to taste
• 2 tablespoons heavy cream optional, but makes the peanut butter more fluffy
• 1 stick butter
• 4 tablespoons Swerve Sweetener granulated
• 4 tablespoons cocoa powder 100%

1. Bring a pot of water to a boil. Place a glass bowl over the boiling water and add the butter. When the butter is melted, add the cocoa powder and stir to combine until smooth. Stir in granulated Swerve.
2. Combine peanut butter, powdered Swerve, and heavy cream and beat with an electronic mixer until light and fluffy.
3. Pour 2 or 3 teaspoons of melted butter/chocolate mixture into six silicon cupcake liners. Freeze for five minutes or until solid.
4. When the chocolate is frozen, spread about 1 tablespoon (or desired amount) of peanut butter mixture with a rubber spatula onto the bottom chocolate layer.
5. Put the cups back in the freezer for 15 minutes, or until the peanut butter hardens.
6. After peanut butter is hardened, pour remaining chocolate evenly over each cup. Freeze for five more minutes. Enjoy cold. Store in freezer.
7. With extra peanut butter mixture, you could either freeze into balls as fudge bites; or melt more chocolate and coconut oil to make more peanut butter cups; or you could bake peanut butter cookies. The choice is yours. Enjoy!

peanut butter, powdered, heavy cream, butter, cocoa powder

Taken from www.yummly.com/recipe/Low-Carb-Peanut-butter-Cups-1513845 (may not work)