Chocolate Peanut Butter Keto Cups Recipes
CHOCOLATE-PEANUT BUTTER KETO CUPS
This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.
Provided by John Larkin
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h18m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- 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.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g
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- Fill a small pot one-third of the way with water and bring to a simmer. Place a heatproof bowl over the water, ensuring the bottom is not touching the water. Add to the bowl 5 ounces of the chocolate and 1 tablespoon of the coconut oil. Gently stir until melted, 6 to 7 minutes.
- Evenly divide the melted chocolate among the cupcake liners (about 2-½ teaspoons each). Place the pan in the freezer until the top of the chocolate is firm, about 10 minutes.
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- Use a microwave or a double boiler to melt the chocolate. Stir every 20-30 seconds, this will help not to burn the base.
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- Prep a mini muffin pan for nonstick. Earlier I suggested using cupcake liners to make clean up and transfer easier. Candy liners are another great option for this. Tip: place the muffin pan or mold on top of a rimmed baking sheet to make it easier to transport.
- Use a microwave or double boiler to melt together half of the chocolate chips and half of the coconut oil. If using a microwave, be sure to stop the microwave every 30 seconds to stir and also use a microwave safe bowl. The double boiler method will need to be continually stirred and on low heat.
- Remove the melted chocolate and carefully stir in the vanilla extract. Then transfer the mixture to each of the prepped cupcake liners (or whatever you have chosen to use). You can use a mini spatula to spread the mixture evenly along the bottom of the cups.
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