The best low-fat peanut butter cups - only 38 kcal each

Ingredients (for approx. 12 peanut butter cups)

For the chocolate layer

• 1/4 cup (35g) raw cocoa
• 1/4 cup (60g) unsweetened almond milk
• 2 tbsp chocolate whey
• 1/4 cup (70g) low fat greek yogurt
• 1 tbsp stevia

For the peanut butter layer

• 1/5 cub (35g) PB2
• some water
• 1 tbsp stevia

Macros per peanut butter cup

• Calories: 38 kcal
• Protein: 4g
• Carbs: 3.5g
• Fat: 1g

Instructions

In a small bowl, combine all ingredients for the chocolate layer and mix until everything is smooth. In another small bowl, combine the ingredients for the peanut butter layer and mix also until smooth. Both mixtures should be creamy.

Line 12 silicon muffin cases (or a muffin tin) and pour 1 tsp of the chocolate mixture into each cup. Follow with 1 tsp of the peanut butter mixture and top it again with 1 tsp of the chocolate mixture.

Place the muffin cases in the freezer for approximately 1 hour and enjoy!

These peanut butter cups must be kept in the freezer, as they get too soft in the fridge. Let them sit for a minute or two, before you eat them, though.

bon appetit