AuthorKaley PaisleyCategoryKetoDifficultyBeginnerThese crunchy peanut butter cups are low carb, easy to make, and healthy. You can store them in the refrigerator or freezer.
1. In a saucepan, melt coconut oil over low heat.
2. Add in peanut butter and mix until smooth.
3. Add in heavy cream, cocoa powder, stevia, salt, and vanilla and whisk until fully combined.
4. Pour this mixture into 12 silicone muffin molds.
5. Sprinkle chopped peanuts evenly on top of each cup.
6. Place molds on a baking tray and freeze for 1 hour or until firm.
Ingredients
Directions
1. In a saucepan, melt coconut oil over low heat.
2. Add in peanut butter and mix until smooth.
3. Add in heavy cream, cocoa powder, stevia, salt, and vanilla and whisk until fully combined.
4. Pour this mixture into 12 silicone muffin molds.
5. Sprinkle chopped peanuts evenly on top of each cup.
6. Place molds on a baking tray and freeze for 1 hour or until firm.