Can you tell that our family loves peanut butter and chocolate? One of our favorite non-keto candies would have to be Reese's peanut butter cups. After numerous attempts, we've finally done it. We hope you love them as much as we do. Enjoy!
Keto Peanut Butter Cups
9oz sugar free chocolate chips, semi-sweet or dark (we use Lily's of Let's Bake Believe)
1T coconut oil, solid kind
3/4c natural peanut butter (we use Adam's)
1/2c fine almond flour*
1/4-1/2c powdered sweetener, depending on how sweet you like it (we use Splenda)
1. In a saucepan on low, melt chocolate and coconut oil.
2. Remove from heat and put about a teaspoon in each well of the silicone molds (just enough to cover the bottom). Chill for 15 minutes.
3. Combine the rest of the ingredients in a small mixing bowl, it will seem dry but don't be tempted to add anything extra. Roll mixture into one inch balls, flatten slightly and place on top of chilled chocolate. Leave room around the edge for chocolate to fill. (see pictures below).
4. Use remaining melted chocolate to cover the peanut butter layer. Chill for 60 minutes. Store in the fridge or freezer. Makes 24 cups.
NOTE: If you don't want to use almond flour, you can substitute hemp hearts or unsweetened shredded coconut.
NOTE: If you keep these in the freezer, let hem set out for a few minutes or they will be too hard to bite through.
Recipe inspired by Instagram user @fromgoudatogreat
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