KETO PEANUT BUTTER CUPS – CHOCOLATE FAT BOMB RECIPE

INGREDIENTS Chocolate 120 g Sugar Free Dark Chocolate 4 oz (Melted) 100 g Butter 3.5 oz (Melted) Filling 4 Tbsp Peanut Butter Pinch of salt

INSTRUCTIONS

1. Place 6 paper cupcake molds into a cupcake tray.
2. Either using a double boiler or a microwave, melt the butter and the chocolate together until completely combined.
3. 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.
4. Place about a teaspoon of peanut butter on top of each solidified chocolate mould, making sure the peanut butter isn’t touching the sides.
5. Place in the freezer again for 10 mins.
6. 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.

FULL RECIPES

Tweet