Certainly! Here’s a simple recipe for Keto-friendly Reese’s Cups:Ingredients:
For the Chocolate Shell:
- 1 cup dark chocolate (at least 70% cocoa, or use sugar-free chocolate)
- 2 tablespoons coconut oil
For the Peanut Butter Filling:
- 1/2 cup natural peanut butter (sugar-free)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons powdered erythritol (or any low-carb sweetener of your choice)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Chocolate Shell: a. Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave. Stir until smooth. b. Line a muffin tin with paper or silicone cupcake liners.
2. Peanut Butter Filling: a. In a separate bowl, mix together the peanut butter, softened butter, powdered erythritol, vanilla extract, and a pinch of salt until well combined.
3. Assembling the Cups: a. Spoon a small amount of the melted chocolate into the bottom of each cupcake liner, spreading it up the sides slightly with the back of the spoon to create a shell. b. Place the muffin tin in the freezer for a few minutes to set the chocolate.
4. Adding Peanut Butter Filling: a. Once the chocolate has set, spoon a small amount of the peanut butter mixture into the center of each chocolate cup. b. Flatten the peanut butter slightly with the back of the spoon.
5. Sealing with Chocolate: a. Pour the remaining melted chocolate over the peanut butter filling, making sure to cover it completely and seal the edges. b. Place the muffin tin back in the freezer for at least 30 minutes to allow the cups to set.
6. Enjoy: a. Once the cups are set, remove them from the freezer and peel off the liners. b. Store in the refrigerator.
These Keto Reese’s Cups are a delicious low-carb treat that satisfies your chocolate and peanut butter cravings without compromising your diet. Adjust the sweetness to your liking by adding more or less sweetener.
