Ingredients:

For the Chocolate:

  • 1 cup sugar-free chocolate chips or dark chocolate (at least 70% cocoa)
  • 2 tablespoons coconut oil

For the Peanut Butter Filling:

  • 1/2 cup natural peanut butter (no added sugar)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons powdered erythritol or sweetener of choice
  • 1/2 teaspoon vanilla extract
  • A pinch of salt (optional)

Instructions:

  1. Prepare the Chocolate:
    • In a microwave-safe bowl or using a double boiler, melt the sugar-free chocolate chips or dark chocolate with coconut oil. Stir until smooth. Add more coconut oil if needed for a smoother consistency.
  2. Line Muffin Cups:
    • Line a muffin tin with paper or silicone cupcake liners.
  3. Coat Bottom of Cups:
    • Spoon a small amount of melted chocolate into the bottom of each cup, spreading it slightly up the sides.
  4. Chill in Freezer:
    • Place the muffin tin in the freezer for about 10-15 minutes to let the chocolate set.
  5. Prepare Peanut Butter Filling:
    • In a bowl, mix together the peanut butter, melted coconut oil, powdered sweetener, vanilla extract, and a pinch of salt (if desired). Adjust the sweetness to your liking.
  6. Add Peanut Butter Filling:
    • Take the muffin tin out of the freezer and spoon a small amount of the peanut butter mixture onto the center of each chocolate layer.
  7. Top with Chocolate:
    • Cover the peanut butter filling with more melted chocolate, making sure it spreads and covers the peanut butter layer completely.
  8. Chill Again:
    • Place the muffin tin back in the freezer for another 15-20 minutes, or until the chocolate is fully set.
  9. Serve and Enjoy:
    • Once set, your Keto Chocolate Peanut Butter Cups are ready to be enjoyed. Store them in the refrigerator to keep them firm.