Ingredients:
- 10 oz (280 g) sugar-free dark chocolate (such as Lily’s)
- 1/2 cup (125 g) natural peanut butter
- 1 tbsp (15 g) grass-fed butter
- 1/4 tsp vanilla extract (optional)
- A few drops of liquid stevia (optional)
Directions: - Grease a whoopie pie pan or a muffin tin with some butter or cooking spray.
- Break the chocolate into small pieces and place one piece in each cavity of the pan (makes 10 not 12).
- Put the pan in the oven and set it to preheat at 350°F (177°C). When the oven is preheated, the chocolate should be melted.
- Carefully tilt the pan a bit to spread the chocolate evenly over the bottoms and sides of each cavity. You can use a spoon to help if needed.
- Freeze the pan for 30 minutes or until the chocolate is firm.
- In a small saucepan over low heat, simmer the peanut butter and butter until smooth and liquid. Stir in the vanilla extract and stevia if using.
- Once the chocolate is frozen, spoon about a tablespoon of the peanut butter mixture over each chocolate cup and smooth it out to cover the entire surface.
- Freeze the pan for another 2 hours or until the peanut butter is firm.
- Gently pop out the peanut butter cups from the pan and cut them in half. Sandwich them together with the peanut butter sides facing each other. You should have 10 keto peanut butter cups.
- Enjoy as a snack or a dessert with some keto-friendly whipped cream or ice cream if desired.
- Store the leftover peanut butter cups in an airtight container in the freezer, with layers separated by parchment paper.
Nutrition Facts (per peanut butter cup, makes 10 cups):
Calories: 276
Fat: 24 g
Carbohydrates: 14 g
Fiber: 9 g
Net Carbs: 5 g
Protein: 7 g
I hope you like this recipe!