Low Carb Chocolate Peanut Butter Cups

Directions

1. 1
   Place butter and chocolate in a microwave safe bowl and place in the microwave for 1 minute to melt the chocolate. Stir mixture until butter and chocolate is completely melted.
2. 2
   Stir in Truvia packets, 2 tablespoons of peanut butter and the heavy cream. Continue to stir until ingredients are combined.
3. 3
   Line a muffin tin with cupcake liners. Spoon half of the chocolate mixture evenly into all of the 12 cups. Spoon the remaining 2 tablespoons of peanut butter evenly in the center of each cup.
4. 4
   Spoon the remaining chocolate onto each cup to cover the peanut butter.
5. 5
   Place the muffin tin in the freezer for about 30 minutes, or until firm. Enjoy right from the freezer! Store in the refrigerator.