Ingredients:

For the Chocolate:

  • 1 cup unsweetened chocolate chips or dark chocolate (at least 70% cocoa)
  • 2 tablespoons coconut oil
  • 2-3 tablespoons powdered erythritol or sweetener of choice, to taste

For the Peanut Butter Filling:

  • 1/2 cup natural peanut butter (no added sugar)
  • 2 tablespoons coconut oil, melted
  • 1-2 tablespoons powdered erythritol or sweetener of choice, to taste
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare the Peanut Butter Filling:
    • In a bowl, mix together the peanut butter, melted coconut oil, powdered sweetener, and vanilla extract until well combined. Adjust the sweetness to your liking.
  2. Melt the Chocolate:
    • In a microwave-safe bowl or using a double boiler, melt the unsweetened chocolate chips or dark chocolate with coconut oil. Stir until smooth. Add powdered sweetener and mix well.
  3. Assemble the Cups:
    • Line a muffin tin with cupcake liners.
    • Spoon a small amount of melted chocolate into the bottom of each liner, spreading it slightly up the sides.
  4. Add Peanut Butter Filling:
    • Place a small amount of the peanut butter mixture (about a teaspoon) on top of the chocolate in each cup.
  5. Top with Chocolate:
    • Cover the peanut butter filling with more melted chocolate, making sure it spreads and covers the peanut butter layer.
  6. Set:
    • Place the muffin tin in the refrigerator to let the chocolate set. This usually takes about 30 minutes to an hour.
  7. Enjoy:
    • Once the chocolate has hardened, your Keto Chocolate Peanut Butter Cups are ready to be enjoyed. Store them in the refrigerator to keep them firm.