Chocolate-Peanut Butter Keto Cups

 

This keto recipe for peanut butter and chocolate cups is a modification of a peanut butter cup-style fat bomb recipe I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.





Prep Time:
15 mins
Cook Time:
3 mins
Additional Time:
1 hr
Total Time:
1 hr 18 mins
Servings:
12
Yield:
12 peanut butter cups




Ingredients

  • 1 cup coconut oil

  • ½ cup natural peanut butter

  • 2 tablespoons heavy cream

  • 1 tablespoon cocoa powder

  • 1 teaspoon liquid stevia

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon kosher salt

  • 1 ounce chopped roasted salted peanuts




Directions

  1. Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

  2. Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

  3. Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

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