My family is fully peanut butter obsessed! So it’s important to have a holiday recipe for peanut butter cup cookies! This is by far the best grain-free, protein-full version of peanut butter cup cookies that I’ve ever come up with.
Which is why you’ll never see me make a single batch…double batch or nothing!
My freezer is full of these tasty morsels...ready for an after dinner sweet tooth attack :)
½ cup Butter or coconut oil
½ cup creamy peanut butter
1 cup brown Swerve
1 teaspoon baking powder
¼ teaspoon sea salt
⅛ teaspoon baking soda
1 egg
2 tablespoons almond milk
1 teaspoon vanilla extract
1 cup blanched almond flour
24 Lily’s Stevia-Sweetened Chocolate Peanut Butter Cups, unwrapped
Preheat the oven to 350 degrees F. Line a mini cupcake pan with liners.
In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the swerve, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, almond milk and vanilla. Beat in the almond flour and protein powder.
Shape into 1 inch balls and place each into a paper-lined mini muffin tin. Bake for 9 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Calories: 134
Fat: 10g
Carbohydrates: 16g
Sodium: 80mg
Fiber: 5g
Protein: 7g
Sugar: 0g