A delicious keto dessert or a treat on its own, to satisfy the chocolate bar craving!
Step 1: keto chocolate base
- 27 g (2 tbsp) coconut oil
- 89 g (6 tbsp) of heavy cream
- 8 g (4 tbsp) pure unsweetened cocoa powder
- 1 g (1 tsp) of instant unflavored coffee
Step 2: almond (or peanut) butter filling
- 48 g (3 tbsp) of almond butter
Step 1: chocolate mixture
1. Pre-chill your molds. Silicone molds are best because it is easiest to remove your finished cups from silicone molds.
2. In the pot on the stove, put about 2 inches / 5 cm of water. Bring to boil and then lower heat to maintain a light simmer.
3. Measure out and place all the step 1 ingredients into a pot which will fit over the pot on the stove, which you have preheated with boiling water (for the bain marie). NOTE CAREFULLY that the fit of the top pot must be loose enough to allow steam to escape from the bottom pot.
4. Place the pot with all the ingredients on top of your simmering pot. Make sure the water is just simmering.
5. Using a silicone spatula slowly but constantly stir, until all your ingredients are well-combined and you have a creamy mixture.
6. Get your molds from the freezer and place on the counter.
7. Using a 1 tbsp measuring spoon, place exactly 1 tbsp of the step 1 prepared ingredients into each mold spot.
8. Place the mold(s) into the freezer until the chocolate mixture is firm (about 30- 60 minutes).
Step 2: Filling
9. In a small measuring cup or glass, scoop out the almond butter or peanut butter. Add the almond flour and stir with a fork until well-combined. Set aside.
10. When the first layer, from step 1, is firm, take out of the freezer. Measure 1 tsp of the nut butter mixture and put into the center of your chocolate base. Flatten with the back of a teaspoon, leaving a rim of chocolate still visible on the perimeter.
11. Pour 1 tsp of the remaining step 1 chocolate mixture over the nut mixture so the nut mixture is completely covered. Place back into the freezer for several hours, or overnight.
Step 3: Putting it together
12. Take out of freezer and thaw for 5 minutes before serving. Store the unused cups in the freezer, in an airtight glass container, until needed. Frozen cups will keep for several weeks.
If you are making Keto Peanut Butter Cups, use fresh ground peanut butter available at most health food stores, or sugar-free organic store-bought peanut butter. Read the label carefully making sure the only ingredient is peanuts. Also, if you want to keep that amazing peanut butter taste, rather than using almond flour use dry natural/organic and sugar free peanut butter powder. You may need to use equal amounts of peanut butter with the peanut butter powder or almond flour. How much dry ingredient you add to your peanut butter will depend on how much oil is in the peanut butter. As in the photos in the gallery, you want the filling for the peanut Butter Cups to be thick and pasty.
Please note that the macronutrient ratio will be slightly different than the one shown for the Keto Almond Butter Cups.