This is an easy keto dessert recipe that is guaranteed to stifle the sugar cravings and make everyone in the family happy!
Place muffin liners in muffin pan of your choice. Depending on the size of muffin pan you use, depends on the total amount of chocolate peanut butter cups you get.
In a skillet melt chocolate and cocoa butter together stirring until the mixture becomes smooth
Take the mixture and pour a small amount into each muffin liner. You want to save the remaining chocolate to pour over the peanut butter. Do not use all of the chocolate (or simply make more). Freeze 10 minutes.
In a microwaveable safe bowl heat peanut butter and butter on high for 1 minute. Whisk in the powdered sweetener and vanilla extract.
Remove chocolate cups from the freezer and fill in the cups with the peanut butter mixture leaving enough space to cover with the remaining chocolate. Return to freezer for another 10 minutes.
If you have remaining chocolate reheat over low heat then pour the remaining chocolate on top of the peanut butter and let chill for another 20 minutes.
If you do not have remaining chocolate, simply let the cups set in the freezers and enjoy after about 20 minutes of setting!
I would leave the peanut butter cups in the freezer until you are ready to eat them however you can leave them in the fridge as well.
You can purchase molds or use muffin pans. If you want smaller chocolate peanut butter cups, simply you a mini muffin pan, if you want larger, use a larger pan. You may need to adjust the amount of chocolate and peanut butter you put in based on the amount you choose to make.