Description
Keto Chocolate Peanut Butter Cups are a must-try treat!
Ingredients
Scale
- 1 cup natural peanut butter (smooth or crunchy)
- 1/2 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan over low heat, melt the coconut oil until fully liquefied.
- Remove the saucepan from heat and stir in the peanut butter until well combined.
- Add the cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
- Line a muffin tin with paper liners. Pour about 2 tablespoons of the mixture into each liner, filling them halfway.
- Place the muffin tin in the freezer for about 15 minutes to allow the first layer to set.
- Once the first layer is firm, remove the muffin tin from the freezer and add another layer of the chocolate mixture on top of each cup, filling them to the top.
- Return the muffin tin to the freezer for another 30 minutes or until fully set.
- Once set, remove the cups from the muffin tin and store them in an airtight container in the refrigerator.
Notes
- For a minty twist, add a few drops of peppermint extract to the chocolate mixture.
- Substitute almond butter for peanut butter for a different flavor profile and to make it nut-free, use sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg