Keto Peanut Butter Cups

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[{"selector":"#anim-70a3c418-61d6-4725-918b-812ee6f1325f","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-4b78f2e3-a3ac-4395-a904-7870be6d0708 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Ingredients Peanut Butter – ½ cup sugar-free natural peanut butter – 2 tablespoons Swerve or sweetener of choice Chocolate – 12 ounces Lily's Chocolate – ⅓ cup coconut oil For topping, optional – ¼ cup pecans toasted and chopped – Flaky Sea Salt Get the Recipe

– Line a 12-cup muffin tine with cupcake liners. Spray with oil and set aside

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– Combine peanut butter and Swerve in a medium bowl. Refrigerate.

[{"selector":"#anim-08bc7c6b-516c-4807-a284-925e62a0318b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-891f9bb1-9d8e-4030-a037-f7e8fcd84c00","keyframes":{"transform":["translate3d(139.73800%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a2cea662-50fe-4474-b090-b3426f73b726 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.26378665101527%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get the Recipe

[{"selector":"#anim-e5aacd88-caa1-4c5e-9c73-23c2b7ec95ce [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.26378665101527%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-d3b92fce-bc72-428c-a81b-fd28aae5ddaa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dacd4068-1f6c-46ed-8625-5ff1526588e2","keyframes":{"transform":["translate3d(120.13652%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – In a double broiler or a glass dish on top of a pot of boiling water, melt coconut oil and chocolate. (Be careful not to get any water into the chocolate as it will cause it to seize up.) Get the Recipe

– Cover the bottom of each liner with the chocolate mixture, using a spoon to spread. Place in the freezer for 10 minutes.

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– Scoop 1 tablespoon of the peanut butter mixture into your hands and roll into a ball. Place the ball on top of the chocolate and press down to flatten.

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– Top with chocolate to fill the cups. – Place in the freezer for 15 to 20 minutes, until solid. – Store in a sealed container in the refrigerator for up to 3 months

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