Low-carb chocolate peanut butter cups
Who needs high-carb, sugar-laden peanut butter cups when these decadent low-carb versions are so incredibly delicious? Featuring a layer of dark chocolate, then nut-butter, then sugar-free milk chocolate, they not only look fabulous, they are oh-so easy to make.
USMetric
servingservings
Ingredients
Dark chocolate layer
- 5½ oz. 150 g sugar-free dark chocolate
- 2 tbsp 2 tbsp coconut oil
Nut layer
- 3½ oz. 100 g sugar-free peanut butter, or nut butter of choice
- 1 tbsp 1 tbsp coconut oil
Milk chocolate layer
- 3½ oz. 100 g sugar-free milk chocolate
- 1 tbsp 1 tbsp coconut oil
www.dietdoctor.com
Making low carb simple
Instructions
- Place a 12-hole silicone mini-muffin tray on baking sheet for stability.
- Place dark chocolate and coconut oil in a microwave-proof dish or measuring cup, and heat in the microwave for 30 second bursts until melted. Stir to combine.
- Spoon the mixture evenly into the 12 muffin holes. Place in the freezer for 15 minutes.
- Place the peanut butter and coconut oil in microwave-proof dish, and heat in 30 seconds bursts until melted. Stir to combine.
- Spoon the nut mixture evenly over top of the dark chocolate. Freeze for 15 minutes.
- Place the milk chocolate and coconut oil in microwave-proof dish, and heat in 30 seconds bursts until melted. Stir to combine.
- Spoon the milk chocolate mixture evenly over top of the dark chocolate and nut butter. Freeze for 15 minutes.
- Once firmly set, gently pop each peanut butter cup out of the silicone tray. Sprinkle with sea salt.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
More like this.
In addition I wonder what the use of the word "decadent" in many recipes refers to, because it sounds to me like "tasty but unhealthy"?
In this case, the coconut oil works well because it melts but solidifies at a chilly room temperature. If you don't like the taste of coconut, try a refined coconut oil instead.