Keto Peanut Butter Cups

Keto peanut butter cups are a delicious and satisfying treat that can be enjoyed on a ketogenic diet. They are easy to make and provide a sweet and salty flavor combination. Here's a simple recipe:

Ingredients:

For the Peanut Butter Filling:

• 1/2 cup creamy peanut butter (sugar-free and natural)

• 2 tablespoons powdered erythritol or a keto-friendly sweetener of your choice

• 2 tablespoons coconut flour

• 2 tablespoons melted coconut oil

For the Chocolate Coating:

• 4 oz (about 1/2 cup) unsweetened chocolate or sugar-free dark chocolate chips

• 2 tablespoons coconut oil

• 2 tablespoons powdered erythritol or a keto-friendly sweetener of your choice

Instructions:

For the Peanut Butter Filling:

• In a mixing bowl, combine the creamy peanut butter, powdered erythritol, coconut flour, and melted coconut oil. Stir until the mixture is well combined and forms a dough-like consistency.

• Taste the peanut butter filling and adjust the sweetness to your liking by adding more sweetener if necessary.

• Divide the peanut butter mixture into 12 equal portions and roll each portion into a small ball. Place the balls on a tray lined with parchment paper.

• Using your fingers or the back of a spoon, flatten each peanut butter ball into a small disc. These will be the centers of your peanut butter cups.

• Place the tray in the freezer for about 20-30 minutes to firm up the peanut butter filling.

For the Chocolate Coating:

• In a microwave-safe bowl or using a double boiler, melt the unsweetened chocolate or sugar-free dark chocolate chips along with the coconut oil. Stir until smooth.

• Stir in the powdered erythritol or your chosen keto-friendly sweetener until well combined. Taste and adjust the sweetness if needed.

Assembling the Peanut Butter Cups:

• Line a muffin tin with 12 paper cupcake liners.

• Spoon a small amount of the melted chocolate mixture into the bottom of each liner, creating a thin chocolate base.

• Remove the peanut butter discs from the freezer and place one on top of the chocolate layer in each cup.

• Pour the remaining melted chocolate over the peanut butter discs, covering them completely.

• Tap the muffin tin gently on the countertop to help spread the chocolate evenly and remove any air bubbles.

• Place the muffin tin in the freezer for about 30 minutes to set.

• Once the peanut butter cups are firm, remove them from the muffin tin and store them in an airtight container in the refrigerator.

Enjoy your homemade keto peanut butter cups as a delicious and guilt-free treat! These can be stored in the fridge for several days or frozen for longer storage.