I found this recipe, created or contributed by a user named Dexmis, at Lowcarbfriends.com. They are pretty good, maybe not sweet enough for me. Next time I make it, I will increase the Splenda to half a cup.
1 stick butter or 1/2 cup coconut oil
1 square unsweetened baking chocolate
1/3 cup Splenda
1 T. cream or half & half
4 T. unsweetened peanut (or other nut) butter
Melt the butter or oil and the chocolate and Splenda in a pan on the stove or in the microwave. Remove from heat and whisk in cream and peanut butter.
Spoon into 12 muffin cups (the silicone kind are great for this) and freeze. Eat directly from the freezer or they will melt.
Using coconut oil and light table cream, here's the caloric breakdown for a 12 serving batch:
13 g fat
2.5 g carbs (0.8 g fiber)
1.5 g protein