Keto Peanut Butter Cups
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Description
An easy-to-prepare, delicious, highly satisfying fat bomb, which comes close to the peanut butter cups we all know and love!
Ingredients
- ¾ cup salted butter
- 1 tablespoon coconut oil
- ⅔ cup crunchy natural peanut butter
- 2 tablespoons erythritol confectioners' sweetener (such as Swerve®)
- 1 teaspoon unsweetened cocoa powder (such as Hershey's®)
- ½ teaspoon pink Himalayan salt
- 3 tablespoons heavy cream
- ¼ teaspoon vanilla extract
- ½ cup dark chocolate chips (such as Lily's®)
Directions
- 1. Combine butter and coconut oil in a saucepan over low heat and melt completely, 4 to 5 minutes. Stir in peanut butter. Heat, stirring continuously, until fully combined with the fat. Combine erythritol confectioners' sugar, cocoa powder, and pink salt in a bowl. Stir into peanut butter mixture until well combined, 2 to 3 minutes. Mix in heavy cream and vanilla extract until well combined.
- 2. Stir in chocolate chips. Continue stirring until chocolate chips are completely melted, 3 to 5 minutes. Remove from heat.
- 3. Line a cupcake tin with silicone baking cups. Spoon peanut butter mixture into baking cups, about 1 1/2 to 2 tablespoons per cup. Freeze until solid, 15 to 20 minutes. Remove from silicone cups and store in a tightly sealed container in the fridge.
Nutrition Facts
serving: 30 peanut butter cups
calories: 97.2 kcal
carbohydrates: 3.9 g
protein: 1.6 g
saturated fat: 4.5 g
cholesterol: 14.2 mg
sodium: 100.6 mg
fiber: 0.5 g
sugar: 0.5 g