– 1 ½ cups powdered sweetener I used a Monkfruit Allulose Blend – ¾ cup creamy keto-friendly natural peanut butter room temperature – ¼ cup butter melted – 3 to 6 tablespoons heavy cream – 12- ounces Lily’s chocolate chips – 1 tablespoon coconut oil
01
Melt the chocolate chips and coconut oil in a glass bowl in the microwave. Cook in 45-second intervals, stirring in between.
02
Use a silicone brush to spread the chocolate in the bottom and up the sides of the molds. Freeze for 30 minutes.
03
Stir the powdered sweetener, peanut butter, and butter together in the bowl of a stand mixer. Add just enough heavy cream so that the mixture comes together.
04
Divide the peanut butter mixture between the molds and press down to flatten. Freeze for 15 minutes.
05
Re-melt the remaining chocolate, and spread on top of the peanut butter mixture. Refrigerate until set, about 30 minutes.