Sorry Reese's, but your sugar loaded peanut butter cups have officially been replaced! This keto focused recipe is a surefire way to curb that sweet tooth without ruining your goals of getting in, or maintaining ketosis.
Ingredient list for chocolate base:
· Mini Muffin Pan with 9 slots
· 2 tbsp coconut oil
· 4 tbsp peanut butter
· 4 tbsp Hershey’s 100% cacao powder
· ¼ tsp vanilla extract
· ¼ tsp truvia baking blend
Cooking directions for chocolate base:
· Melt 2 tbsp of coconut oil over stove top until liquid
· Add all ingredients into a bowl and mix together
· Pour mixed ingredients evenly into 9 spots on a mini muffin pan
· Put in the freezer for 10 minutes
Ingredient list for peanut butter topping:
· 2 tbsp coconut oil
· 4 tbsp peanut butter
· ¼ tsp vanilla flavoring
· ¼ tsp truvia baking blend
Cooking directions for peanut butter topping:
· Melt 2 tbsp over stovetop until liquid
· Add all ingredients into a bowl and mix together
· Pour mixed ingredients evenly on top of chocolate layer
· Put in the freezer for 45 – 60 minutes
· Remove and enjoy (keep them refrigerated until you are ready to eat them)
Nutritional Information:
For All 9: 1285 Calories – 28 G Protein – 38 g Carbs – 122 g Fat
For 1 Cup: 142.7 Calories – 3.1 g Protein – 4.2 g Carbs – 13.5 g fat
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