Keto Peanut Butter Cups recipe

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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®)

Nutrition Info

97.2 calories
carbohydrate: 3.9 g
cholesterol: 14.2 mg
fat: 9.2 g
fiber: 0.5 g
protein: 1.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 100.6 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

30 peanut butter cups

Recipe Note

An easy-to-prepare, delicious, highly satisfying fat bomb, which comes close to the peanut butter cups we all know and love!

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