Brenda's ButterCups -  Low Carb Dessert Recipes

Brenda's ButterCups:

The recipe was actually inspired by an experiment of Mamakatts and also by
Lynne's chocolate. I could never get Lynne's Chocolate to consistently
work though. It often separated out, or set with a layer of butter/fat on
top (ugh), and so my son and I played around a lot with the recipe to get a
more fail-safe result. And I fiddled around a lot with Mamakatt's "protein
bar" recipe too. Combined the two to make a wonderful low-carb treat. 

First arrange 34 cupcake papers on a large sponge roll pan.

Base:

10 oz butter - nuke on 'defrost' to soften (try not to melt) it
10 oz peanut butter - add to soft butter
1 1/2 tsp each vanilla and liquid AS (or similar = to 6 Tbsp sugar)
Protein Powder to mix - around 1 1/4 cups
1 small coffee grinder's worth of well-ground flax seeds (say 4 Tbsp)

I mix this all up until it's like stiffish cake mixture or very soft cookie
mixture.

I put a teaspoonful into each paper cup and this mixture makes about 34 of
them. Put them in the fridge while you make the choc.

Chocolate:

I melt 1 oz unsweetened chocolate by carefully microwaving it (I use the
same big Pyrex "jug style" mixing bowl I made the bars in -- no need to
wash it first). When it is just about melted I plop in 3 1/2 oz (100 gm)
butter on top and give that half a minute, then I pull it out and put the
same amount of hardened coconut oil vegetable shortening or crisco??) on
and give it another half minute. If you don't do it in this order, the
choc tends to stay in a lump rather than dissolving thru all the butter and
coconut butter. Stir it up well, nice and smooth, and add 1 tsp of vanilla
and 4 tsp liquid AS (or equivalent to 16 Tbsp sugar). Add 1 dessertspoon
full of cocoa powder (unsweetened of course).

Continue stirring (a whisk is good) as you slowly trickle in half a cup of
heavy cream. By the time you finish adding the cream it should be starting
to thicken a bit. You can add 1 cup of unsweetened flaked/desiccated
coconut to this if you like. (optional) Take out your cups from the
fridge, and spoon or pour a decent blob of "icing" on top of each one. 
Keep on going until it is all used up. Will be nice and thick :-) You can
add a sprinkle of chopped nuts ... it's nice to have help with this so you
can get it finished before the chocolate starts to set.

For best results use butter and coconut fat that have been left out of the
fridge and are really soft so that they don't need microwaving. I think not
getting the ingreds too hot or melted is the secret to successful chocolate
making.

Anyway keep these in the fridge. 

Cals:164 Protein:4.7 Carb:1.4 Fat:15.6 Fibre:0.9

That is using calorie free sweetener and my particular brand of protein
powder, which has 2.5 grams carb per 100 grams powder (which is about the
amount to use).


More Low Carb Recipes

Source:

 alt.support.diet.low-carb

*I'm not a doctor, just a fan. Use common sense and medical advice when dieting!*

-RecipeGal