65 Calorie Peanut Butter Brownie Cups

There is something about the combo of peanut butter and chocolate that just can't be beat!!  A few weeks ago I was craving a peanut butter cup, but sadly we didn't have any!  I started thinking about how I could make something similar, that was maybe less full of sugar and maybe lower in calories.  I came up with a healthy-ish recipe that I tested today and I think it will help me make it through those damn Reese's cravings. My photography skills kinda sucked on this one, but it really does taste good.  You could easily do this in a brownie pan if you prefer.  I just like the cup cake idea.

1/2 slow cook oats

1/2 cup cocoa powder

1/2 cup Lakanto Golden monk fruit sweetener (or zero calorie granule sweetener of choice)

1 tsp baking powder

pinch of salt

1 large egg

1/4 cup unsweetened almond milk (plain or vanilla)

3/4 cup plain non fat Greek yogurt (I used fage)

For the Peanut Butter Filling

1/3 cup powdered peanut butter

1/4 cup Swerve confectioner sweetener (or any zero calorie confectioner sweetener)

Preheat oven to 400, or 375 convection bake.  Line a cup cake pan with 9 cup cake papers.  In a blender or food processor add oats and pulse a few times so you almost have oat flour.  Add the rest of the dry ingredients and pulse until combined.  Add last three wet ingredients and pulse again until well mixed.

In a separate small mixing bowl combined peanut butter powder and swerve sweetener.  Add water a little at a time.  You want it thick.  Thick like a paste.  It's easier to work with that way.

Using a spoon add just enough brownie batter to cover the bottom of each cup cake paper.  Add about a tsp and a half of the peanut butter mixture to the center, on top of the batter, in each cup cake paper.  Top each cup cake paper with the remaining batter, careful to cover the dollop of the peanut butter mixture.  Bake for about 15 minutes (less if convection baking).

If my calculations are correct each cup cake is about 65 calories.  Not too shabby!