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Chocolate-Peanut Butter Keto Cups

John Larkin

"This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one."
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1 h 18 m servings 246 cals
Original recipe yields 12 servings (12 peanut butter cups)

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  1. Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
  2. Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
  3. Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts

Per Serving: 246 calories; 26 g fat; 3.3 g carbohydrates; 3.4 g protein; 3 mg cholesterol; 89 mg sodium. Full nutrition

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Read all reviews 4
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I am one of those people who tastes "bitterness" with Stevia, so I substituted 1/3 cup of Splenda for the Stevia, and these taste very much like peanut butter cups!

This was great!!

Love these. Awesome fat bombs. I made them in small silicon candy molds - it made 30 little bite-sized treats. Thanks!

Delicious, and easy to make!