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Orchard Girls

Sunday, December 9, 2018

Keto Low Carb Chocolate Peanut Butter Cups


Chocolate Peanut Butter Cups by Orchard Girls Blog
Guys, these are SO GOOD! These really have a great taste and remind me so much of the original Reese's peanut butter cups. When you first start the KETO diet I think its best to stay away from treats, keto or not, all together. Once I got adapted to Keto eating I slowly started introducing baked "keto treats". And let me tell you...there are so many delicious recipes out there that you can make/adapt and find what works for you. Recipe for these delicious Chocolate Peanut butter cups down below..
Chocolate Peanut Butter Cups by Orchard Girls Blog
For these chocolate peanut butter cups I used a silicone mini cupcake mold for these, and I feel like they were the perfect size!  
Keto | Low Carb Chocolate Peanut Butter Cups by Orchard Girls Blog

Chocolate Peanut Butter Cups by Orchard Girls Blog

Chocolate Peanut Butter Cups by Orchard Girls Blog
These would be a great keto treat to bring to a Christmas party to share (or not share, haha) That way you're not tempted so much by all of the non-keto treats laying around. I've found this works for most occasions and keeps me from snacking on the cheat treats!
Chocolate Peanut Butter Cups by Orchard Girls Blog
Recipe adapteed from wholseomeyumblog 
(who has many more amazing recipes, so be sure to check her out!)

Ingredients:
Chocolate Layers:
  • 10 oz Sugar-free dark chocolate(divided; ) I used dark chocolate Lily's Chocolate Chips
  • 5 tbsp Coconut oil (divided)
  • 1/2 tsp Vanilla extract 

Peanut Butter Layer:
  • 3 1/2 tbsp Peanut butter (creamy) I used Reese's Creamy peanut butter (surprisingly low carb)
  • 2 tsp Coconut oil
  • 4 tsp Powdered monk fruit sweetner (to taste)
  • 1 1/2 tsp Almond Flour (or peanut flour if you have it!)
  • 1/8 tsp Vanilla extract 
  • 1 pinch Sea salt (optional, to taste)

Directions:
  1. Line a muffin tin with parchment paper or use a silicone muffin/mini muffin tin
  2. For the bottom chocolate layer, heat half of the chocolate (5 oz) and half of the coconut oil (2 1/2 tbsp) in the microwave in 20 sec intervals until melted. Stir in half of the vanilla (1/4 tsp).
  3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp  in each). Freeze for 10 minutes, until at least the top is firm.
  4. Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a microwave (same method as step 2). Stir in the powdered sweetener, almond flour or peanut flour, vanilla, and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.
  5. Spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
  6. Meanwhile, make the top chocolate layer. Heat the remaining chocolate (5 oz) and remaining coconut oil (2 1/2 tbsp) in a microwave (same method as step 2). Stir in the remaining vanilla (1/4 tsp)
  7. Pour the chocolate into the cups, over the peanut butter layer (about 2 tsp in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
  8. Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.
Recipe adapted from Wholesomeyum blog so be sure to check out WHOLESOMEYUM BLOG for more nutritional information, details, tips, and tricks on this recipe!!

Thanks for stopping by, and I hope you enjoy!!!
-Kayla

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