Low Carb Keto Peanut Butter Cups - 4 ingredients
These keto peanut butter cups are easy, vegan, low carb and incredibly addictive. They require just a few low carb ingredients that you undoubtedly already have in your pantry. Enjoy these 10-minute quick keto fudgy peanut butter fat bombs every time you want a healthy sugar free dessert.
Prep Time10 mins
Cooling Time15 mins
Total Time10 mins
Servings: 18 servings
Melt the chocolate and coconut oil using a microwave or a double boiler.
Line a mini muffin tin with 18 mini paper liners and pour 1/2 tbsp of melted chocolate to the bottom of each liner. Place it in the freezer for about 5 minutes or until the bottom layer is solid.
Meanwhile, in a medium bowl combine the peanut butter, powdered erythritol, vanilla extract, and salt.
Remove the muffin tin from the freezer and place about one teaspoon of peanut butter mixture into the center of each mini muffin liner.
Pour enough melted chocolate to each liner - to cover the Peanut Butter.
Place back in the freezer for about 5 to 10 minutes to harden. Enjoy!
You can store these keto peanut butter cups in the fridge for up to 14 days or in the freezer for up to 1 month. If you store them in the freezer allow them 5 minutes to thaw before serving.
Serving: 1keto peanut butter cup | Calories: 114kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 63mg | Fiber: 3g | Sugar: 0g | Calcium: 4mg | Iron: 0.8mg | Net Carbs: 2g