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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