Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.
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Keto Chocolate Cups
Ingredients
- 1 cup cooking coconut oil (melted)
- 1 tbsp baking cocoa
- 1/2 cup creamy peanut butter
- 2 tbsp heavy whipping cream
- 1/4 tsp liquid stevia
- 1/4 tsp salt
- 1/4 tsp vanilla (Nonna likes Molina vanilla)
- peanuts (not salted)
- cup cake baking pan
- cup cake wrappers
Directions
- Over a low heat, melt the coconut cooking oil.
- Add cocoa and mix.
- Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
- Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
- Put cup cake wrappers into the cupcake baking pan.
- Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
- Add crunched up peanuts to each wrapper (or any nut you like).
- Place pan in the freezer for 1 hour. See Note 2
- Serve when they are frozen. .
Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)
Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.