A tried-and-true family favorite from Becky's own recipe collection. Here's everything you need to make Keto Chocolate-Peanut Cups at home.
Why keto recipes live on this site: after I had my gallbladder removed, Mike and I did keto together. I had a few rough weeks at first — a daily probiotic and the right vitamins made a real difference for me — and these are the recipes that kept keto doable for a busy homeschool family. Everybody’s different, especially after surgery, so check with your doctor about what’s right for you.
Keto Chocolate-Peanut Cups
Makes 12 cups · ~250 calories per serving (estimated) · 11 min prep · 64 min cook
Ingredients
- 1 cup coconut oil
- 1/2 cup natural peanut butter
- 2 tablespoon heavy cream
- 1 tablespoon cocoa powder
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 ounce peanuts, chopped
Instructions
- Melt coconut oil in a saucepan over low, 3–5 mins. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, vanilla extract, and salt.
- Pour mixture into 12 silicone muffin molds, or use cupcake papers covered in plastic wrap.
- Freeze mixture for 1 hr or until firm. Store in an airtight container or ziploc.
From Becky’s handwritten notebook
Every recipe on this site started the same way — written by hand in Becky’s spiral kitchen notebook, usually with a dinner bubbling on the stove nearby. Here’s the original page this recipe was typed up from, smudges and all:
See the original handwritten page (1)
Hungry for more? Browse all of Becky's recipes, or try the free weekly meal planner to plan your week.
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