MAKES: 12 peanut butter cups (1 per serving) · PREP TIME: 20 minutes, plus time to refrigerate · COOK TIME: 5 minutes
I’m not sure a greater pairing ever existed than chocolate and peanut butter. It is the stuff keto dreams are made of. Speaking of dreams, these jumbo peanut butter cups will have you dreaming about them after the first delicious bite. And when I say jumbo, I mean JUMBO. These are not your average-sized peanut butter cups. They are a super indulgent treat that just might leave you saying, “I can’t possibly finish this.” You can also make these in a silicone mini muffin pan to yield 24 peanut butter cups of a more typical size. This will lower the carb count even further.
INGREDIENTS
•2 cups sugar-free dark chocolate chips
•¼ cup coconut oil
•¾ cup reduced-sugar creamy peanut butter
SPECIAL EQUIPMENT:
12-well standard-sized silicone muffin pan, or 12 silicone or paper muffin liners, or 1 candy mold
DIRECTIONS
1. Set a 12-well standard-sized silicone muffin pan or 12 silicone muffin liners on a tray or rimmed baking sheet. You can also use a candy mold or paper muffin liners.
2. Put the chocolate chips and coconut oil in a microwave-safe bowl and microwave on 50% power until the chocolate is melted. Alternatively, the chocolate can be melted in a double boiler (see tip below). Use a rubber spatula to mix until smooth. Let cool just slightly before using.
3. Pour 1½ tablespoons of the melted chocolate into each muffin well. Transfer the tray to the refrigerator to allow the chocolate to harden.
4. When the chocolate has solidified, remove the tray from the refrigerator and spoon 1 tablespoon of peanut butter onto the center of each piece of chocolate.
5. Pour an additional 1½ tablespoons of the melted chocolate over the peanut butter in each well. It may be necessary to reheat the chocolate so that it is pourable again.
6. Refrigerate the peanut butter cups until solid. Store in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.
tips: Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the waterline by the rim of the pan.
This recipe is marked as nut-free because, technically speaking, a peanut is a legume, not a nut. However, if you have a peanut allergy, feel free to substitute almond butter for the peanut butter.
PER SERVING:
CALORIES: 123
FAT: 9.3g
PROTEIN: 2.7g
TOTAL CARBS: 9.9g
FIBER: 4.7g
NET CARBS: 5.1g
