Peanut Butter and Coconut Keto Cups

by Lisa Thibeault

I've been making these cups since 2014, and I love them. They're easy and pretty because they're layered. And so good, I didn't even get a photo of the peanut butter version because they disappeared so fast!

Chocolate layer:

  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 1 tsp or more to taste Swerve or 1 - 2 scoops powdered Stevia (or 2 tbsp honey or maple syrup if you prefer)

Peanut butter layer:

  • 1/3 cup natural peanut butter
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp or more to taste Swerve or 1 - 2 scoops powdered Stevia (or 2 tbsp honey or maple syrup if you prefer)
  • Pinch of Himalayan or sea salt for topping

or make a Coconut layer:

  • 1/3 cup coconut flakes
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp or more to taste Swerve or 1 - 2 scoops powdered Stevia (or 2 tbsp honey or maple syrup if you prefer)
  • Pinch of coconut flakes for topping

Mix either coconut or peanut butter ingredients (whichever flavour you choose) in a medium bowl, pour into muffin cups evenly (can make 6-12 depending on how thick you want them) then put in freezer for a few minutes.

Meanwhile mix chocolate layer in another bowl. Bring out partly filled cups and pour chocolate mix over top. Put cups back in freezer for a few mins then add your topping (salt or coconut flakes). Put back in the freezer for about 20 minutes and they're ready to eat! (Store leftovers, if you have any, in an air tight container in the freezer).

February 07, 2019 by Lisa Thibeault

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