Reese’s Peanut Butter Cups are pretty much everything to this gal. Salty and sweet in one amazing sugary package. This low-carb version hits all of the same notes, minus spiking my glucose levels. Winning!
Keto Chocolate Nutbutter Cups
1 Chocolove Extreme Bar (3.2oz/90g)
2 Tablespoons Organic Coconut Oil
2 Tablespoons Grass-Fed Butter (I like Kerrygold)
4 Tablespoons Organic Creamy Nut Butter (no sugar added)
1 tsp vanilla extract
¼ tsp kosher salt
Over low heat or a double-boiler add Chocolate, Coconut Oil, Butter, Nut Butter, Vanilla Extract and Kosher Salt.
Whisk until chocolate mixture is shiny and creamy. Remove from heat.
Pour into whatever mold you prefer, I use a mini-tart pan coated with a coconut-oil spray. Silicone molds work equally well.*
Allow to cool 5 minutes and then sprinkle Maldon Sea Salt Flakes on top.
Place in fridge to set-up or freezer if you are in a hurry.
Store in airtight container in refrigerator for a week or longer, if they last that long!
If you prefer a sweeter tasting nutbutter cup (no judgements) use a Tablespoon of whatever low-carb sweetener you like. I use sucanat, monk fruit sweetener or stevia in my recipes. Sugar alcohols give me disaster pants.
I mix all of the ingredients together at once because I don’t have the time or patience to layer the chocolate and nut butter, but if you prefer it that way it’s just as good!