Ingredients:
- 1 cup natural peanut butter (no sugar added)
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
- 3/4 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
Instructions:
- Prepare the peanut butter filling:
- In a bowl, mix the peanut butter, powdered erythritol, melted coconut oil, vanilla extract, and salt until smooth.
- Melt the chocolate:
- In a microwave-safe bowl, melt the sugar-free chocolate chips in 20-30 second intervals, stirring in between until smooth.
- Assemble the cups:
- Line a mini muffin tin with paper liners.
- Spoon about 1 tsp of melted chocolate into the bottom of each liner and spread it a bit.
- Place the tin in the freezer for about 5 minutes to set the chocolate.
- Then, add about 1 tsp of the peanut butter mixture on top of the set chocolate.
- Cover the peanut butter with another tsp of melted chocolate to seal the cups.
- Chill:
- Place the muffin tin in the freezer for at least 30 minutes or until fully set.
- Serve:
- Once set, remove from liners and enjoy your keto-friendly Reese’s cups!
