Looking for low carb treats or Keto friendly dessert then look no further. This spicy treat will give you a dose of protein and satisfy your sweet tooth! I just wrapped up my 28 day Keto program and while I did lose weight, it’s just not a sustainable program for me. I did pick up a few great healthy recipes along the way. These spicy, low carb, chocolate and peanut butter cups are my version of the “fat bombs” you hear Keto aficionados rave about.
I used ChocZero low carb milk chocolate chips for this low carb chocolate & peanut butter recipe. At first I wasn’t sure about the flavor of these chips but the reviews were great an happy to say they’re silky smooth and delicious! Also, these chocolate chips only have 6g of sugar alcohols. You can opt out of using the low carb chocolate chips but you’ll have to adjust the almond flour so the peanut butter isn’t too thick.
You can keep it room temperature when you’re ready to eat for a softer bite. I like these cold, not freezing, but cold enough so that the chocolate is firm. These aren’t the typical peanut butter cups you grew up with, these are open face chocolate & peanut butter cups! One layer of sweet chocolate and another layer of peanut butter mixture. You can melt more chocolate if you want to enclose the peanut butter and pour on top. Just make sure the peanut butter mixture isn’t runny and freeze a dollop on top of bottom layer so it doesn’t touch the edges.
When you make these low carb, spicy treats, be sure to keep them refrigerated so the candy doesn’t melt. Also, I used a silicone muffin pan to make this recipe but it’s fine you don’t have one. I just found it easier to pop candies out using the silicone version. Do you have any favorite Keto dessert recipes? I’m off the Keto program but will make these again and other healthier Keto recipes going forward. Enjoy!
Low Carb Chocolate and Peanut Butter Cups
Ingredients
- 7 oz ChocZero chocolate chips
- 1/3 cup Peanut Butter
- 2 tbsp Almond Flour
- 2 tsp Coconut Oil
- 1/2 tsp Chile powder
Instructions
- Add chocolate chips to a microwavable bowl and heat chips in 30 second intervals until chocolate is melted. Check chocolate after every 30 seconds and stir chips quickly.
- Pour chocolate into muffin pan until each bottom is covered and filled about 1/4 inch. Add to freezer for 10 minutes.
- While chocolate is freezing, add the peanut butter, almond flour, coconut oil, and chile powder to a bowl and mix well. Heat up in a microwave for 10 seconds so you're able to pour mixture on top of chocolate.
- Remove chocolate from freezer and pour peanut butter mixture over chocolate and place in refrigerator for 10 minutes – not necessary to freeze at this point.
