Keto Peanut Butter Cups

Ingredients

• Sugar-free Peanut Butter1/2 cup
• Coconut Flour2 tablespoons
• Stevia or Equal Gold (or any preferred sweetener)2 tablespoons
• Melted Coconut Oil3 tablespoons
• Vanilla Extract1/2 teaspoon
• Sugar-free Dark Chocolate (chopped)4 ounces
• Optional: Sea Salt (for sprinkling on top)

Instructions

1. 1In a mixing bowl, combine the sugar-free peanut butter, coconut flour, preferred sweetener, melted coconut oil, and vanilla extract. Stir until well combined and a thick dough forms.
2. 2Line a muffin tin with 12 paper or silicone cupcake liners.
3. 3Melt the sugar-free dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted.
4. 4Spoon about 1 teaspoon of melted chocolate into the bottom of each cupcake liner, spreading it evenly to cover the bottom.
5. 5Place the muffin tin in the freezer for a few minutes to allow the chocolate to slightly harden.
6. 6Remove the muffin tin from the freezer and portion about 1 tablespoon of the peanut butter mixture into each cup, pressing it down gently.
7. 7Spoon the remaining melted chocolate over the peanut butter, covering it completely and smoothing the top.
8. 8If desired, sprinkle a pinch of sea salt on top of each peanut butter cup.
9. 9Return the muffin tin to the freezer for about 15 minutes, or until the peanut butter cups are firm.
10. 10Once the peanut butter cups are set, remove them from the muffin tin and store them in an airtight container in the refrigerator until ready to serve.
11. 11Enjoy your Keto Peanut Butter Cups as a delicious Filipino snack!