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Recipe Card · Dessert
Keto · 2g net carbs

Chocolate-Peanut Butter Keto Cups

246
kcal
per serving
Prep
15 min
Cook
3 min
Total
18 min
Serves
12
Per serving 246 kcal Fat 26g Protein 3g Carbs 2g Net carbs 2g
Chocolate-Peanut Butter Keto Cups
AIngredients
  • 1 cup coconut oil
  • 0.5 cup natural peanut butter
  • 2 tablespoons heavy cream
  • 1 tablespoon cocoa powder
  • 1 teaspoon liquid stevia
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon kosher salt
  • 1 ounce chopped roasted salted peanuts
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BMethod
  1. Melt the base. Warm the coconut oil in a saucepan over low heat until it's fully liquid, 3 to 5 minutes. Low and slow here, you don't want it hot enough to split the peanut butter.
  2. Add peanut butter. Stir the peanut butter into the melted oil until the mixture is completely smooth with no streaks.
  3. Whisk in flavor. Whisk in the heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt until everything comes together into a glossy chocolate mixture.
  4. Fill the molds. Pour the mixture into 12 silicone muffin molds and scatter the chopped peanuts evenly over the tops. Set the molds on a baking sheet so they're easy to move without sloshing.
  5. Freeze until firm. Slide the baking sheet into the freezer and leave the cups until they're solid, at least 1 hour.
  6. Pop and store. Press the cups out of the molds and keep them in a resealable bag or airtight container in the freezer. They soften fast at room temperature, so grab them straight from the cold.