Keto peanut butter cups are my new favorite fat bomb recipe, mainly because they are a tasty snack. Oh, and did I mention they really only have 3 ingredients? WHAT? Yup, three-ingredient keto fat bombs never tasted so great. Bonus extra little step outside of the comfort zone.
Either using a double boiler or a microwave, melt the butter and the chocolate together until completely combined.
Pour half of the melted chocolate mixture into the bottom of the 6 cupcake molds. Put in the freezer for 10 mins until the top is hard.
Place about a teaspoon of peanut butter on top of each solidified chocolate mould, making sure the peanut butter isn’t touching the sides.
Place in the freezer again for 10 mins.
Pour the remaining melted chocolate and butter mixture over the peanut butter (hopefully covering the peanut butter) and place in the freezer until ready to eat.
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Can I Use Other Fillings If I'm Allergic To Peanuts?Of Course! peanut butter is a tricky one these days, especially to the overwhelming allergic reactions some people can have if peanuts have been used, or any nuts in general.If you can handle coconut (because it's technically not a tree nut), you could create a peppermint fat bomb by using 4 tablespoons of coconut oil instead of peanut butter and mixing it with some peppermint extract, and 1 tablespoon of erythritol.Make sure its powdered erythritol otherwise you'll have crunchy middle bits... you don't make friends with crunchy middle bits.Not a fan of coconut? Try cream cheese!Otherwise, if you're totally against nuts, instead try adding a dollop of cream cheese mixed with any extract you can think of (vanilla, banana, rum) etc. This would still have a similar texture, but wouldn't contain the nuts.
How To Store Keto Cups
I usually just store these in the fridge, but they can also be stored in the freezer to extend their life a little.If you do store them in the freezer, let them rest for 15 minutes before you bite into one.