Keto Peanut Butter Cups - Keys Nutrition

Mar 26, 2021Keys Nutrition
Here is a keto alternative recipe to the famous “Reese’s” 🍫🥜
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Ingredients :
3 1/2 tsp. tablespoon of natural peanut butter (available here)
• 2 to 4 tbsp. tablespoon of Swerve powder (available here)
• 1 1/2 tsp. teaspoon of almond flour (available here)
• 4 tbsp. tbsp (divided in 2) coconut oil (available here)
• 2 tbsp. tablespoons (divided in 2) of pure cocoa powder (available here)
• 10 oz (divided in half) sugar-free dark chocolate chips (available here)
• 1 C. teaspoon (divided into 2) vanilla extract
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Method :
Prepare a large 12-cavity muffin tin with parchment paper cups. (or 24 mini cups) Melt half the sugar-free dark chocolate chips with half the coconut oil, 1/2 teaspoon vanilla extract and just one tablespoon of cocoa powder. Fill your cavities as well. Place in the refrigerator for a few minutes. Meanwhile, heat your peanut butter. Add the Swerve powder (to taste) and the almond flour, mix well and pour over the frozen chocolate bases. Return to the refrigerator again for at least 15 minutes. Repeat the chocolate step with the other half of the ingredients. Store in the freezer.
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Makes 12 cups or 24 minis.
[3g net carbs per cup]
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Credit: Vicky Lachance and modified by Alexandra Mineau

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