Keto Peanut Butter Cups
These Keto Peanut Butter Cups are pretty spectacular. In fact, the first time I tasted them I actually squealed with excitement. Try letting them sit out of the fridge for about 10 minutes before eating them. (Unless you are having a chocolate emergency and need to go in right away! I won't judge.) This lets the peanut butter soften up and makes them so much more like the "real" thing. I like to add a touch a Maldon sea salt on top - but feel free to leave that off if sweet and salty is not your thing. This is one I could never get tired of.
For topping, optional
- 1/4 cup pecans toasted and chopped
- Flaky Sea Salt
Line a 12-cup muffin tine with cupcake liners. Spray with oil and set aside
Combine peanut butter and Swerve in a medium bowl. Refrigerate.
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.)
Cover the bottom of each liner with the chocolate mixture, using a spoon to spread. Place in the freezer for 10 minutes.
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.
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
Calories: 169.66kcal | Carbohydrates: 2.72g | Protein: 3.89g | Fat: 17.62g | Saturated Fat: 6.5g | Sodium: 49.34mg | Potassium: 78.22mg | Fiber: 0.84g | Sugar: 1.07g | Calcium: 6.07mg | Iron: 0.25mg