Diabetic-Friendly Peanut Butter Chocolate Cups

🥣 Ingredients

Chocolate Layer:

• 1 cup sugar-free dark chocolate chips
  (look for 85–90% cocoa or sweetened with erythritol)
• 1 tsp coconut oil (for smooth melting)

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Peanut Butter Filling:

• ½ cup natural peanut butter (no added sugar)
• 1–2 tbsp Erythritol or Stevia
• ½ tsp vanilla extract
• Pinch of salt

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👩‍🍳 Instructions

1. Melt chocolate
   • Melt chocolate chips + coconut oil (microwave or double boiler)
2. First layer
   • Spoon a little melted chocolate into cupcake liners
   • Chill 10 minutes until set
3. Add filling
   • Mix peanut butter + sweetener + vanilla
   • Add a small layer on top of chocolate
4. Top layer
   • Cover with remaining melted chocolate
5. Chill
   • Refrigerate 20–30 minutes until firm

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✅ Why this works for diabetes

• No added sugar
• Uses low-carb sweeteners
• Healthy fats from peanut butter → slower glucose release
• Dark chocolate has lower glycemic impact

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⚖️ Portion Tip

• Stick to 1–2 cups per serving (they’re calorie-dense)

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💡 Optional Add-ins

• Crushed almonds or walnuts for crunch
• Chia seeds for fiber
• A sprinkle of sea salt on top

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🔁 Ultra Low-Carb Version

• Use unsweetened baking chocolate + erythritol instead of chips
• Reduce peanut butter slightly or mix with almond flour for fewer carbs