Reverse Peanut Butter Cups

     Have you ever wondered what it would be like to eat a Peanut Butter Cup inside out!?  Ponder no mo'.  With Lily's new Semi-Sweet Chocolate Chips, I had the perfect opportunity to play in the kitchen...and play I did!  Each of these 16 extraordinary treats are only 92 calories, 9.2g carbs, 3.5g fiber, 4.5g sugar alcohol, 1.2g net carbs, 2.3g protein and 7.1g fat.  If you haven't tried the two new flavors from Lily's (Semi-Sweet and Milk Chocolate), then it is high time to do so...then you can have fun in the kitchen too!  ;)

Ingredients for 16 servings~
4 Tablespoons Butter, softened to room temperature
4 Tablespoons Lakanto Golden Monk Fruit~ sub with Classic~use code Paige20 at checkout for discount
1/2 cup Almond Flour
1/2 cup Peanut Butter Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1/2 cup/8 Tablespoons/240 Lily's Semi-Sweet Stevia Sweetened Chocolate Chips~sub with Milk Chocolate or Dark Chocolate

     Cream together Butter and Monk Fruit, til smooth, add in Almond Flour, Peanut Butter Powder, Baking Powder, Cinnamon and Vanilla til fully incorporated.  Divide into 16 equal portions, I had to use my food scale, each portion should be 16-17 grams...or just eyeball it.  Press each piece of dough into bottom of silicone or regular cupcake liner in tin, and press slightly up the sides.  Bake at 350 for 8 minutes.  Meanwhile, count out 16 sets of 15 Chocolate Chips, after removing dough from oven, add the Chocolate Chips into the well of each baked cup, let set til melted, then smooth out and swirl top of Chocolate.  Enjoy  :)