This is a keto recipe for peanut butter and also chocolate cups, you can store this delicious dessert in the fridge so it can last longer, make them for your family at special moments or parties!
Preparation Time: 15 mins
Cook: 3 mins
Additional: 1 hr
- 1 cup coconut oil
- ½ cup natural peanut butter
- 2 tablespoons heavy cream
- 1 tablespoon cocoa powder
- 1 teaspoon liquid stevia
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 ounce chopped roasted salted peanuts
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.