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.
Ingredients
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1 cup coconut oil
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½ cup natural peanut butter
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2 tablespoons heavy cream
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1 tablespoon cocoa powder
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1 teaspoon liquid stevia
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¼ teaspoon vanilla extract
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¼ teaspoon kosher salt
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1 ounce chopped roasted salted peanuts
Description
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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.
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Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
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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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