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 caloriescarbohydrate: 3.9 gcholesterol: 14.2 mgfat: 9.2 gfiber: 0.5 gprotein: 1.6 gsaturatedFat: 4.5 gservingSize: -sodium: 100.6 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Keto Peanut Butter Cups
Directions
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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.
Stir in chocolate chips. Continue stirring until chocolate chips are completely melted, 3 to 5 minutes. Remove from heat.
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.