KETO PEANUT BUTTER CUPS
INGREDIENTS
CHOCOLATE LAYERS – 9.5 oz Dark Chocolate – 2 tbsp Coconut Oil PB LAYER – ½ cup Peanut butter – 1 tbsp Coconut Oil – ¼ cup Erythritol – 2 tsp Almond Flour – ½ tsp Vanilla Extract
Melt Chocolate
Melt the sugar-free chocolate with coconut in a microwave-safe bowl for 1 minute.
1
Pour Chocolate
Pour 1 tablespoon (15 ml) of melted chocolate at the bottom of each paper liner.
2
Freeze
Place the tray 8-10 minutes into the freezer until the chocolate is firm.
3
Prepare Peanut Butter
In another microwave-proof mixing bowl, combine peanut butter with coconut oil.
4
Stir Peanut Butter
Microwave 30 seconds to soften, remove the bowl from the microwave and stir the ingredients to combine evenly.
5
Add Flour
Stir in powdered erythritol, vanilla extract, and almond flour until it forms a slightly thick mixture.
6
Pour Peanut Butter
Remove the muffin tray from the freezer and add 2 teaspoons (10 ml) of the peanut butter filling into each cup.
7
Freeze Again
Freeze the muffin tray again for 10-12 minutes until the peanut butter layer is firm.
8
Pour Top Layer
Remove the muffin tray from the freezer and spread 2 teaspoons (10 ml ) of melted chocolate on top of the peanut butter layer.
9
Freeze Again
Freeze again for 8-10 minutes to set the top chocolate layer.
10
Add Salt
Serve with a pinch of salt if desired.
10
NET CARBS FAT PROTEIN
3.3 grams
17.5 grams
4.8 grams
SERVINGS
TIME
Serving: 1 Cup Makes: 12 Cups
Prep: 30 Minutes Cook: 0 Minutes
KETO PEANUT BUTTER CUPS
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