Ingredients:
- 7 oz Lily’s Sugar Free White Chocolate Chips
- 1/8 Cup Pecan Butter No Sugar Added
Melt chocolate chips in the microwave at 30 second intervals, stirring in between. Line a muffin tin with seven paper liners. Spoon 1-1/2 tsp into each liner. Next, place one tsp of pecan butter onto each dollop of chocolate. Top each cup with 1-1/2 tsp of the remaining chocolate. Refrigerate until firm. Store in refrigerator.
Each cup has approximately 6g carbs. Carb count may vary depending on brands used.
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