Diabetic-Friendly, No-Bake!)
They store beautifully in the fridge or freezer and take literally 10 minutes to make.The best part? Each cup has only 2–3g net carbs.
These are the exact style shown in your photo — glossy chocolate, thick peanut butter center, and perfectly shaped muffin-style cups. 😍
🥜 Ingredients
(Listed exactly how they appear in stores — no links.)
Chocolate Layer
1½ cups sugar-free
chocolate chips
Brands you can find: Lily’s, ChocZero, Krisda, No Sugar Co., Lindt 90%
2 tbsp coconut oil or butter (helps chocolate set smooth)
Peanut Butter Filling
¾ cup natural peanut butter (no added sugar)
2–3 tbsp powdered sweetener
Erythritol, Monkfruit, or Allulose
2 tbsp butter (softened)
½ tsp vanilla extract
Optional: pinch of salt for extra peanut-butter flavor
🧁 Instructions
1. Melt the chocolate
In a small bowl, microwave chocolate chips + coconut oil in 20-second intervals.Stir until smooth and glossy.
2. Prepare the muffin cups
Line a muffin tray with paper cupcake liners (the shape in your photo).
Add 1–2 teaspoons of melted chocolate to each liner.Tilt the pan to coat the bottom evenly.
Freeze for 5 minutes to set.
3. Make the peanut butter filling
In a bowl, mix:
peanut butter
softened butter
sweetener
vanilla
Blend until creamy and thick.
Scoop about 1 tablespoon into each chocolate cup.Flatten gently with your fingers or a spoon (just like in the top-left photo).
4. Add the top chocolate layer
Pour remaining melted chocolate over the peanut butter to cover completely.
Tap the tray lightly to smooth the tops.
5. Chill and enjoy
Refrigerate 20–30 minutes or freeze 10 minutes until set.
Peel the liners off and devour!They stay perfect for:
2 weeks in the fridge
3 months in the freezer
📊 Nutrition (per large cup — like the photo)
Approximate values:
Nutrient Amount
Calories 160
Carbs 6g
Fiber 3–4g
Net Carbs 2–3g
Fat 14–16g
Protein 4g
Sugar <1g