For a lot of us, peanut butter is the favorite spread. Of course, when you’re eating low-carb must to pay attention to the amount of sugar in it. There is on the market a big choice of natural peanut butter with reduced amount of sugar. All you have to do is choose the adequate brand. And if you add some quality dark chocolate (85% cocoa and up) you have the ingredients for divine keto chocolate peanut butter cups.
Keto Chocolate Peanut Butter Cups
The recipe makes 12 cups if you use mini muffin tin liners. Nutritional value per cup: 113 Calories, 12.6 g Fat, 3.6 g Carbs, 4 g Protein.
Ingredients that you need:
- 1 cup (6 oz.) 85% cacao dark chocolate chunks (Lindt)
- ½ cup (8 tbsp.) natural peanut butter (Smucker’s)
Place chocolate chunks into a microwave-safe bowl, and microwave for 45 seconds. Stir, and continue microwaving and stirring in 20-second intervals until chocolate is completely melted.
Scoop peanut butter into a small bowl and stir well for 30 to 60 seconds.
Then place 12 mini muffin tin liners on a plate. Spoon a small amount of melted chocolate into the bottom of each, just enough so the bottom of the liner is covered. Put them in the freezer for 4 minutes, or until slightly set.
Remove from the freezer and spoon a small amount of peanut butter on top of the chocolate layer. Cover with another spoonful or two of melted chocolate.
Then return the cups to the freezer for 25 minutes.
Serve immediately, or store in the freezer until ready to use. If you like your butter center to be slightly soft, let the cups sit out at room temperature for 5 minutes before eating them.
Source: The idea is adjusted recipe by Alissa Rumsey.
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