As the holiday season approached, Sarah was on a mission to create a delightful treat that would satisfy her cravings while staying true to her keto lifestyle. Inspired by the festive spirit and the desire to indulge guilt-free, she embarked on a culinary adventure in her cozy kitchen.
With cocoa butter, coconut oil, and vanilla stevia drops in hand, Sarah set out to craft a keto-friendly version of a classic favorite: white chocolate peanut butter cups. As she melted the cocoa butter and coconut oil together, the rich aroma filled the air, promising a decadent delight to come.
With meticulous care, Sarah poured the velvety mixture into small cupcake liners, creating the perfect base for her homemade treat. Then, she dolloped creamy peanut butter on top, adding a layer of irresistible flavor that would complement the sweetness of the white chocolate perfectly.
As the peanut butter cups set in the refrigerator, Sarah couldn’t help but feel a sense of excitement. She knew that these delicious creations would be a hit at holiday gatherings, offering a guilt-free indulgence for friends and family to enjoy.
When the time came to share her masterpiece, Sarah proudly presented her white chocolate peanut butter cups, garnished with a sprinkle of love and a dash of holiday cheer. And as her loved ones savored each bite, she knew that she had succeeded in creating a truly magical treat that captured the essence of the season.
Completely Keto White Chocolate Peanut Butter Cups by Chana Kilstein
These cups taste exactly like the real thing. Using the molds recommended, each treat is less than a carb. If you use a cupcake tray and paper liners, they are about 3 net carbs each.
Ingredients
-
1/2
cup
cocoa butter
https://amzn.to/2kCcHFw -
1/4
cup
coconut oil
- 10 drops vanilla stevia drops https://amzn.to/2leiaCJ
- 1/4 cup peanut butter
Instructions
1. Melt the cocoa butter and coconut oil together over low heat.
-
2. Remove from heat and stir in vanilla stevia drops.
3. Pour half of the mixture into a lined mini muffin mold and freeze for 10 minutes.
4. Add about a half teaspoon of peanut butter to each mold and top with remaining white chocolate mixture. Freeze for another 15 minutes or until set
Recipe Notes
These look exactly like mini cups.
