4 Ingredient Chocolate Peanut Butter Cups
This recipe is designed to teach everyone how to make keto chocolate peanut butter cups
Servings 5 large cups
Ingredients
- 1/3 cup powdered sugar substitute I use powdered Swerve or powdered monkfruit/allulose blend
- 1/2 cup peanut butter, crunchy or creamy if you want a crunchy center use crunchy peanut butter if you want a traditional creamy center use creamy peanut butter
- 7 oz keto chocolate chips I use Lily's chocolate chips
- 2 tsp coconut oil, solid
Instructions
- Line 5-6 muffin cups with paper liners. Set aside
- In a medium mixing bowl combine the powdered sugar substitute and peanut butter. Use a fork and stir together until fully combined and smooth. Set aside
- Melt the chips and oil together until smooth and fully melted.
- Spoon 1/2 TBS-1 TBS chocolate into each of the prepared muffin cups. (If you prefer more chocolate than peanut butter use 1 TBS if you want more peanut butter than chocolate use 1/2 TBS). Use fork and spread chocolate so it completely covers the bottom of the muffin cup. If you don't want the peanut butter to be seen on the sides press the chocolate slightly up the sides and 1/2 inch up the sides
- Spoon 1 TBS of the peanut butter mixture into the center of the chocolate. Use fork to spread the peanut butter over the chocolate until it is fully covered
- Spoon another 1/2 TBS-1 TBS of chocolate over the peanut butter. Use a fork and spread the chocolate over the peanut butter to fully cover it.
- Place in the refrigerator for 45 minutes-1 hour or until the chocolate is firm
- Remove from liners. Store in an airtight container in the refrigerator until ready to eat