Keto Peanut Butter Cups

I've been a big fan of peanut butter cups my whole life, but I wanted to make one that would be a bit more friendly for those who follow the Keto lifestyle.  I make a peanut butter fat bomb that is amazing, but I wanted to have a more Reese's style experience.

I read a lot about how different people made the cups, but again, I wanted a more peanut butter cup experience, and I wanted them bite-sized. The mini muffin pan seemed the way to go, along with the small candy cups.  The fluted ones were a bit hard to peel, but once I got the hang of it, it went quickly.

The worst part is all the waiting for the cups to solidify.  Also, choosing to make the mini ones takes a lot more work than if I made the standard sized ones.  The powdered erythritol is a must, don't try to use the granular stuff. It doesn't dissolve like sugar and you will taste all the granules.

Yield: 24

Author: Terri Steffes

Keto Peanut Butter Cups

Keto friendly peanut butter cups.

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

• For the chocolate layer:
• 1 bag ofLily's brand chocolate chips
• 4 T coconut oil
• For the peanut butter layer
• 4 T peanut butter (look for a low sugar brand)
• 2 t coconut oil
• 2 t powdered erythritol
• pinch of salt 

instructions:

How to cook Keto Peanut Butter Cups

1. Line a mini muffin pan with the small candy fluted liners.
2. Melt half the Lily's chips in a saucepan with half of the coconut oil.
3. Place about 1/2 t of the melted chocolate in each cup.
4. Swirl the chocolate a bit so it goes up the sides of the cup.
5. Refrigerate while you make the peanut butter filling.
6. Melt the peanut butter and coconut oil in the microwave in 15 second intervals.
7. Stir, add in powdered erythritol and salt.
8. You may add in 1 t of peanut flour or hazelnut flour if the mixture seems too thin.
9. Spoon a bit of the peanut butter into the chocolate cups.  When all the cups are filled, tap the mini muffin tin on the counter to release air bubbles.
10. Place in the refrigerator while melting the chocolate and coconut oi.
11. Melt the remaining chocolate and coconut oil with the leftovers from the chocolate above.  
12. Pour chocolate over the peanut butter.  Tap to release bubbles. Use a metal spoon to smooth the tops.
13. Place in the refrigerator until cups are solid.
14. Remove candy papers if desired before serving.

Calories
57.19

Fat (grams)
5.21

Sat. Fat (grams)
2.92

Carbs (grams)
2.29

Fiber (grams)
0.34

Net carbs
1.94

Sugar (grams)
1.37

Protein (grams)
0.97

Sodium (milligrams)
25.21

Cholesterol (grams)
0.07

Created using The Recipes Generator

Happy #PBchocSat! Thank you to Erin from The Spiffy Cookie for organizing this event!
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