Dessert
Dark chocolate peanut butter cups
A spoonful of coconut oil in the chocolate is what gives the snap when it comes out of the fridge, and a pinch of salt in the filling is what keeps it from tasting like a health-food version.
2gnet carbs
15gfat
3gprotein
155kcal
Per serving25 minServes 12
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Ingredients
For the whole dish · serves 12
- Sugar-free dark chocolate5 oz
- Peanut butter, no added sugar5 oz
- Butter1¼ oz
- Coconut oila tablespoon for the chocolate
- Powdered erythritoltwo tablespoons for the filling
- Vanilla extracthalf a teaspoon
- Sea salta good pinch, and flakes for the top
Method
6 steps · 25 minutes
- Melt the chocolate with the coconut oil and spoon half into twelve mini paper liners. Tilt each one so it climbs the sides a little.
- Freeze that base 10 minutes. Skipping this is how the filling ends up sitting on the bottom.
- Beat the peanut butter with the soft butter, erythritol, vanilla and salt until it is firm enough to roll.
- Flatten a small disc into each cup, leaving a gap around the edge for the chocolate to seal against.
- Cover with the rest of the chocolate and tap the pan on the counter to level them.
- Chill 30 minutes and finish with salt flakes. They keep three weeks in the fridge and are best eaten cold.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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