It's light, creamy, and can be stashed in your freezer for whenever your cravings call.
Chocolate-Peanut Butter Keto Cups
These mini pavlovas are a crispy dessert made into single servings.
Recipe Summary 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.Ingredients | Keto Dessert Recipes Nz
1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts
Directions
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.
Info | Keto Dessert Recipes Nz
prep:
15 mins
cook:
3 mins
additional:
1 hr
total:
1 hr 18 mins
Servings:
12
Yield:
12 peanut butter cups
