3/4 cup creamy peanut butter
1 cup unsweetened chocolate chips melted
1 tbsp coconut oil
1/4 cup Monkfruit sweetener
1/2 tsp vanilla extract
1/2 tsp kosher salt
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, Monkfruit, 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!
Yields 18 peanut butter cups
Meal Plan Check Boxes:
Nutritional Facts: 1 peanut butter cup: Calories 115, Carbs 5 g, Protein 3g, Fat 9g, Fiber 3g Sugar 0g
Adapted From: https://www.lowcarbspark.com/keto-peanut-butter-cups/#wprm-recipe-container-32143
Recipe of the Week
Peanut Butter Cups
Found by: Brianna Lawless, MS, RDN