AuthorTeamKeto
RatingDifficultyBeginner

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Yields1 Serving
Prep Time30 minsTotal Time2 hrs
Ingredients
 3 oz Dark chocolate sugar-free (not baker chocolate)
 5 tbsp Coconut oil, separated
 3 ½ tbsp Nut butter of choice, creamy
 4 tsp Powdered erythritol
 1 tsp Almond flour
 Pinch of salt
Instructions
1

Line a treat tray of choice with liners.

2

For the bottom layer, heat half of the chocolate and half of the coconut oil (1 1/2 tbsp) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20-second intervals.)

3

Fill the bottom of the cups evenly with chocolate. Freeze for 15 minutes, until at least the top is firm.

4

For the filling, heat the nut butter and coconut oil in the microwave (same method as step 2).

5

Stir in the powdered sweetener, almond flour and sea salt, until smooth

6

Put a small amount of filling on top of each chocolate circle. It's okay if it doesn't reach all the sides. Freeze for another 10 minutes, until at least the top is firm.

7

Top layer: Heat the remaining chocolate and remaining coconut oil (1 1/2 tbsp) in the microwave (same method as step 2).

8

Pour the chocolate over the cups covering the entire area.

9

Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.

 

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Ingredients

Ingredients
 3 oz Dark chocolate sugar-free (not baker chocolate)
 5 tbsp Coconut oil, separated
 3 ½ tbsp Nut butter of choice, creamy
 4 tsp Powdered erythritol
 1 tsp Almond flour
 Pinch of salt

Directions

Instructions
1

Line a treat tray of choice with liners.

2

For the bottom layer, heat half of the chocolate and half of the coconut oil (1 1/2 tbsp) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20-second intervals.)

3

Fill the bottom of the cups evenly with chocolate. Freeze for 15 minutes, until at least the top is firm.

4

For the filling, heat the nut butter and coconut oil in the microwave (same method as step 2).

5

Stir in the powdered sweetener, almond flour and sea salt, until smooth

6

Put a small amount of filling on top of each chocolate circle. It's okay if it doesn't reach all the sides. Freeze for another 10 minutes, until at least the top is firm.

7

Top layer: Heat the remaining chocolate and remaining coconut oil (1 1/2 tbsp) in the microwave (same method as step 2).

8

Pour the chocolate over the cups covering the entire area.

9

Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.

Keto PB Cups

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