Low-Carb Desserts You'll Fall in Love With

Sweet tooth got you hangry? Us, too. Good news: These five low-carb desserts all contain fewer carbohydrates than the combined protein and fat counts, an easy way to determine whether or not your low-carb grub is really what it claims to be. "It's good to keep insulin as low as possible, since this hormone can promote the storage of fat and stops your body from using stored fat as energy," says nutritionist Jenny Westerkamp, RD. Consuming protein and fat with carbohydrates will save you from that crazy blood sugar spike you can get from carbs alone, so you won't need as much insulin to metabolize your treat. And considering all of these recipes are delicious and low-carb, we're arguing that yes, you can now have your cake and eat it, too.

 Low-Carb Desserts: Homemade Peanut Butter Cups

Forget Reese's. These peanut butter cups are the real deal—gluten-free with just two grams of sugar. Go ahead: Grab another.



Ingredients

    Chocolate Coating:
    3oz Sugar Free Milk Chocolate (I used Lily's)
    Peanut Butter Filling:
    30g (1/4 cup) Peanut Flour
    25g (1/4 cup) Powdered Erythritol
    1/16 tsp Salt
    57g (1/4 cup) Plain, Nonfat Greek Yogurt

Instructions

    Melt the chocolate in a double boiler.
    Spoon about 1 teaspoon of the melted chocolate into 7 cavities of a peanut butter cup mold or silicone muffin liners.
    Rotate the tray or muffin liners to coat the cavity "walls" of the tray/liners with chocolate. Put this is in the refrigerator while you make the filling.
    In a medium-sized bowl, whisk together the peanut flour, erythritol and salt. Stir in the yogurt. Mixture should be thick and fudgy like cookie dough.
    Fill the chocolate cups with the peanut butter filling. Spoon the rest of the melted chocolate over the PB filling and tap on the tray/liners until the chocolate reaches the edges. Refrigerate until firm.

Notes

This recipe is: no bake, sugar free, low carb, low fat, high fiber, high protein, gluten free!