Keto Peanut Butter Fudge Cups Food
CHOCOLATE-PEANUT BUTTER KETO CUPS
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.
Provided by John Larkin
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h18m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- 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 : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g
KETO CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Keto Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by Katie Y
Categories Dessert
Time 10m
Yield 64 pieces, 64 serving(s)
Number Of Ingredients 6
Steps:
- Put first 3 ingredients in a microwave safe bowl, and microwave until butter is melted.
- Whisk together until well combined.
- Add remaining ingredients and whisk until smooth.
- Pour into a foil-lined 8x8 pan, and refrigerate until set.
- Cut into 64 one-inch pieces.
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- Melt the keto chocolate & peanut butter together using the double boiler method or the following: add chocolate and peanut butter to a microwave safe bowl. Heat in 20-second increments until chocolate is fully softened and mostly melted. Stir in between heating increments, until smooth.
- Pour the chocolate mixture into the prepared muffin pan, making sure to evenly spread it across 12 cups. Tap the pan on a protected surface several times to smooth out the mixture and release air bubbles.
- Chill in the freezer for 30-60 minutes, or until firm. Optionally, when the fudge is almost completely firm, press chopped peanuts gently into the top of each cup. Enjoy! Storing instructions below.
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- In a mixing bowl, add melted butter, peanut butter, protein powder, sweetener and vanilla extract. Stir until the mixture becomes homogeneous and smooth. You can also use coconut oil instead of butter.
- Line the muffin tray with 6 muffin cups then pour the fudge mixture into these cups. Top with unsweetened coconut flakes/flour. Freeze for at least 30 minutes or until set. Enjoy and store the remaining in the fridge until next time you want to eat.
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Category DessertsCalories 203 per servingTotal Time 1 hr 10 mins
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Category DessertsCalories 203 per servingTotal Time 1 hr 10 mins
- Add all the ingredients (except the nut butter) into a food processor and pulse to obtain a creamy mix.
- Evenly divide half of the fudge mix into a muffin tin, then evenly scoop the nut butter into the middle of each cup.
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