Mix together peanut butter filling. 1 c PB, 1 Scoop Protein, 4 Tbsp Swerve, 4 Tbsp Almond Flour. Adjust to taste, consistency will be thick but not dough.
Soften Chocolate and Coconut Oil in microwave or sauce pan. Stirring every so often until melted completely.
Place cupcake liner in each a muffin pan with a small amount of chocolate in the bottom.
Place in freezer for about 10 minutes or until hardened.
Use cookie scoop to divide peanut butter filling into cups. Lightly spread, top with remaining chocolate.
Notes
Make this work with what you have on hand and your taste. Want a thicker consistency? Add more flour. Don't have Almond Flour but have Coconut Flour? That works! Dark Chocolate is more macro-friendly but if you only have milk chocolate or almond bark, use it! These still have a good amount of fat and carbs, enjoy on Mod Carb Days.