![\"keto](\"https:\/\/www.fatforweightloss.com.au\/wp-content\/uploads\/2018\/05\/Peanut-Butter-Cups.jpg\")
<\/figure><\/div>\n\n\n\nTable of contents<\/h2>- Keto Peanut Butter Cups Ingredients<\/a><\/li>
- Keto Cups Tips<\/a><\/li>
- Frequently Asked Questions<\/a><\/li>
- How To Store Keto Cups<\/a><\/li>
- Related Topics<\/a><\/li><\/ul><\/div>\n\n\n\n
Keto Peanut Butter Cups Ingredients<\/h2>\n\n\n\n
Sugar-Free Dark Chocolate: <\/strong>I honestly just use Lindt 95% dark chocolate which you can get from coles and Woolworths pretty cheaply. However, I know that a few brands like Lilly’s and others do stevia-sweetened dark chocolate which works very well also.<\/p>\n\n\n\nButter<\/strong>: I recommend getting salted butter if you can. Kerrygold has great butter, but here in Australia pretty much all butter is grass-fed to a certain extent. Buy good quality butter, keep it simple.<\/p>\n\n\n\nPeanut Butter<\/strong>: Macro organic does a great peanut butter that works really well in this recipe. Smooth is best.<\/p>\n\n\n\nKeto Cups Tips<\/h2>\n\n\n\n- Place 6 paper cupcake molds into a cupcake tray.<\/li>
- Either using a double boiler or a microwave, melt the butter and the chocolate together until completely combined.<\/li>
- Pour half of the melted chocolate mixture into the bottom of the 6 cupcake molds. Put in the freezer for 10 mins until the top is hard.<\/li>
- Place about a teaspoon of peanut butter on top of each solidified chocolate mould, making sure the peanut butter isn\u2019t touching the sides.<\/li>
- Place in the freezer again for 10 mins.<\/li>
- Pour the remaining melted chocolate and butter mixture over the peanut butter (hopefully covering the peanut butter) and place in the freezer until ready to eat.<\/li><\/ul>\n\n\n\n\n
Tip<\/h2>\n\n\n\n
I found that having the peanut butter slightly\u00a0cooled helps to place a perfect drop of peanut butter onto the chocolate mold, without it running into the edges.<\/p>\n<\/div><\/div>\n\n\n\n
<\/div><\/div>\n\n\n\nIf it does touch the edges, don’t worry! You can spread it out and simply\u00a0make a peanut butter layer, which tastes just as great and isn’t so precise.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.fatforweightloss.com.au\/wp-content\/uploads\/2018\/05\/Peanut-Butter-Cups-4.jpg\")
<\/figure><\/div>\n\n\n\nThis recipe will make 6 peanut butter cups using small cupcake-sized liners. <\/p>\n\n\n\n
You can make these any size, but be sure to watch the calories on these ones, because 1 fat bomb is nearly 300 calories. A perfect fatty snack, but also a danger zone if binge eating is a thing for you.<\/p>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n
Can I Use Other Fillings If I’m Allergic To Peanuts?<\/strong><\/p>\n\n\n\nOf Course! peanut butter is a tricky one these days, especially to the overwhelming allergic reactions some people can have if peanuts have been used, or any nuts in general.<\/p>\n\n\n\n
If you can handle coconut (because it’s technically not a tree nut), you could create a peppermint fat bomb by using 4 tablespoons of coconut oil instead of peanut butter and mixing it with some peppermint extract, and 1 tablespoon of erythritol.<\/p>\n\n\n\n
Make sure its powdered erythritol otherwise you’ll have crunchy middle bits… you don’t make friends with crunchy middle bits.<\/p>\n\n\n\n
Not a fan of coconut? Try cream cheese!<\/strong><\/p>\n\n\n\nOtherwise, if you’re totally against nuts, instead try adding a dollop of cream cheese mixed with any extract you can think of (vanilla, banana, rum) etc. This would still have a similar texture, but wouldn’t contain the nuts.<\/p>\n\n\n\n
How To Store Keto Cups<\/h2>\n\n\n\n
I usually just store these in the fridge, but they can also be stored in the freezer to extend their life a little.<\/p>\n\n\n\n
If you do store them in the freezer, let them rest for 15 minutes before you bite into one.<\/p>\n\n\n\n
Related Topics<\/h2>\n\n\n\n
Keto Peanut Butter Cups Ingredients<\/h2>\n\n\n\n
Sugar-Free Dark Chocolate: <\/strong>I honestly just use Lindt 95% dark chocolate which you can get from coles and Woolworths pretty cheaply. However, I know that a few brands like Lilly’s and others do stevia-sweetened dark chocolate which works very well also.<\/p>\n\n\n\n Butter<\/strong>: I recommend getting salted butter if you can. Kerrygold has great butter, but here in Australia pretty much all butter is grass-fed to a certain extent. Buy good quality butter, keep it simple.<\/p>\n\n\n\n Peanut Butter<\/strong>: Macro organic does a great peanut butter that works really well in this recipe. Smooth is best.<\/p>\n\n\n\n I found that having the peanut butter slightly\u00a0cooled helps to place a perfect drop of peanut butter onto the chocolate mold, without it running into the edges.<\/p>\n<\/div><\/div>\n\n\n\n If it does touch the edges, don’t worry! You can spread it out and simply\u00a0make a peanut butter layer, which tastes just as great and isn’t so precise.<\/p>\n\n\n\n This recipe will make 6 peanut butter cups using small cupcake-sized liners. <\/p>\n\n\n\n You can make these any size, but be sure to watch the calories on these ones, because 1 fat bomb is nearly 300 calories. A perfect fatty snack, but also a danger zone if binge eating is a thing for you.<\/p>\n\n\n\n Can I Use Other Fillings If I’m Allergic To Peanuts?<\/strong><\/p>\n\n\n\n Of Course! peanut butter is a tricky one these days, especially to the overwhelming allergic reactions some people can have if peanuts have been used, or any nuts in general.<\/p>\n\n\n\n If you can handle coconut (because it’s technically not a tree nut), you could create a peppermint fat bomb by using 4 tablespoons of coconut oil instead of peanut butter and mixing it with some peppermint extract, and 1 tablespoon of erythritol.<\/p>\n\n\n\n Make sure its powdered erythritol otherwise you’ll have crunchy middle bits… you don’t make friends with crunchy middle bits.<\/p>\n\n\n\n Not a fan of coconut? Try cream cheese!<\/strong><\/p>\n\n\n\n Otherwise, if you’re totally against nuts, instead try adding a dollop of cream cheese mixed with any extract you can think of (vanilla, banana, rum) etc. This would still have a similar texture, but wouldn’t contain the nuts.<\/p>\n\n\n\n I usually just store these in the fridge, but they can also be stored in the freezer to extend their life a little.<\/p>\n\n\n\n If you do store them in the freezer, let them rest for 15 minutes before you bite into one.<\/p>\n\n\n\nKeto Cups Tips<\/h2>\n\n\n\n
Tip<\/h2>\n\n\n\n
<\/figure><\/div>\n\n\n\nFrequently Asked Questions<\/h2>\n\n\n\n
How To Store Keto Cups<\/h2>\n\n\n\n
Related Topics<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.fatforweightloss.com.au\/wp-content\/uploads\/2018\/05\/Peanut-Butter-Cups-2.jpg\")
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