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Low Carb Peanut Butter Jam Cups & Cookie Dough Bites

I can’t believe we are almost half-way through February already. It’s been a rough few weeks in our house with germs, and we are getting stir-crazy staying at home trying to avoid more germs! I also start teaching my endocrine module in one week, and despite having taught this course 3 previous times, I’m a little behind on updates. Since I teach diabetes, and there are constantly new studies being reported, new drugs, and new guidelines, it makes for a good time updating it. Sometimes I get jealous of history or math professors that don’t have to update their content much. Despite the crazy time, we did have time to mix up some yummy and healthy treats. Both of these snacks are 3 year old approved!

I’m also excited to make some Valentine’s Day cards with our daughter. She loves anything she can paint, draw, or add sparkles too. 🙂 I hope you enjoy the holiday even though it is a “commercial” or “Hallmark” holiday, and sometimes “love” seems out of reach or you may have been hurt by someone that once loved you…remember you are loved by an amazing Father. If you want to learn more about His amazing, steadfast, never ceasing love, let’s grab a cup of coffee with these jam cups even if it’s a “virtual” date. Praying that the Lord is in your midst as you love on your family, friends, neighbors, and city this month…”The LORD your God is in your midst, a mighty one who will save; he will rejoice over you with gladness; he will quiet you by his love; he will exult over you with loud singing.” Zephaniah 3:17

Low Carb Peanut Butter & Jam Cups

These low carb sweet snacks will leave you full and satisfied any time of year. Healthy collagen from the grass fed gelatin is a great way to treat yourself and take care of your gut.


PB Cups


  1. Line a regular muffin pan with 12 silicone or parchment paper liners. (I used a wilton heart shaped pan that was six much larger servings)
  2. In a medium saucepan over medium heat, combine the frozen raspberries and strawberries. Bring to a boil and the reduce the heat and simmer 5 minutes. Mash the berries with a fork. Stir in stevia, you can keep adding until it's to the desired sweetness. Whisk in the grassfed gelatin and let cool while preparing the peanut butter mixture.
  3. In a microwave safe bowl, combine the peanut butter and coconut oil. Cook on high for 30 to 60 seconds, until melted. Whisk in sweetener, depending on how sweet you like it you can add more. Add the vanilla and stir to combine.
  4. Divide half of the peanut butter mixture among the 12 cups and set in the freezer to firm up, about 15 minutes. Divide the raspberry mixture among the cups and top with the remaining peanut butter mixture. Refrigerate until firm. Keep refrigerated.

Recipe Notes

  • I used this fun festive mold.
  • My favorite Monk Fruit source is Jillians Bakery because it is pure monk and doesn't have any other fillers. It's a tad expensive but last such a long time because only such a little amount is needed.
  • This type of liquid stevia is a good choice from Thrive Market.
  • Inspired by All Day I Dream About Food. 

Cookie Dough Bites

These bites are a yummy energizing treat to have as a snack or dessert! Or even a couple with your morning cup of joe can be a good start to your day. Makes 8-10 balls depending on how much batter you sample. 🙂



  1. Place all ingredients EXCEPT coconut flour and cacao nibs in a high speed blender or food processor, and blend until creamy.
  2. Stir in coconut flour until fully combined, then stir in cacao nibs. Then shape dough into balls or hearts.
  3. Serve right away, or store in a covered container in the refrigerator until ready to eat.

Recipe Notes

  • I used this protein powder. It has stevia which makes these a touch sweet, feel free to add other stevia or monk fruit if your protein source isn't sweetened.
  • I used these Cacao Nibs.  Chocolate chips would be yummy too but obviously not quite as healthy. 🙂
  • These were inspired by this recipe from the Paleo Running Momma.
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