Aunt Rocky’s Maple Peanut Butter Bites with Chocolate Chips (Low Carb)

Line 18 wells in a mini-muffin pan with candy wrappers and set aside.

In a medium mixing bowl, whisk all of the dry ingredients to blend in the Swerve.

In a small mixing bowl, melt peanut butter and butter together, about 20 seconds. Whisk to be sure all is melted and mixing together. Add pancake syrup, cream, and vanilla and whisk again.

Add wet ingredients to the dry ingredients, and stir until well mixed.

Use a 1-inch cookie scoop (1 tablespoon), level, to fill each candy cup. Put tin in freezer and leave at least 2 hours, until candies are frozen solid. Remove wrappers while still frozen, and place candies in an airtight container. Store in the freezer. Candies may be eaten frozen.

Notes:
• Walden Farms products are available at many supermarkets, Netrition.com, and Amazon.com. They contain zero carbs and zero calories, and I use them as extenders or flavor enhancers in many of my low carb recipes. If you can’t find it, or choose not to use it, adjust the recipe to your own taste. Any substitutions may affect the nutrition information posted here.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 60, Total Fat 5 g, Saturated Fat 3 g, Sodium 19 mg, Potassium 2 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 1 g. Macros: 86% fat, 7% protein, 7% carbs.

© September 2, 2019 Roxana Lopez for Aunt Rocky’s.