Keto Inside Out Peanut Butter Cups
Keto Peanut Butter cups sound great, but I’m not a huge fan of dipping things in chocolate. It’s messy, time intensive…and I’m all about simple and easy Keto recipes! I accidentally messed up a batch of chocolate drizzle and Boss Babe, the recipe genius, took one look at it and this idea popped into her head. Is this a winner?! Check it out!
The Keto Dad Tips and Tricks:
You can either make them in muffin tins or fat bomb molds. Mini muffins are a good serving size. Otherwise you might want to cut ones in a large in in half
We use cute paper muffin cups for the holidays - makes it super festive!
We also make them in our popsicle maker/fat bomb mold as shown - Buy it here Trust me - it’s worth it. We use it ALL THE TIME!
We always combine powdered Swerve and liquid stevia to get the best combo of sweeteners. If you don’t want to use both, just use 3T of Pyure.
You have two options for the chocolate filling. 1) The Hard but Yummy Way: Melt 1/2 C Chocolate chips and 1T butter in a double boiler, pour as the center layer. 2) Just sprinkle the Lily’s in the middle as they are! We show it with the melted chocolate…because it was leftover from a previous recipe! Otherwise I would honestly just put the normal chips in the middle!
Serving size: 18 servings
Macros: Fat 8g, Carbs 2g, Fiber 1g, (Net Carbs 1) Protein 3g
1/2 C Lily’s Chocolate Chips
8oz Cream Cheese
8T Butter (1 stick)
2-3 Droppers Liquid Stevia
1/2 C Peanut Butter
I like to soften my cream cheese and butter slightly to make it easier to combine. Then just mix ALL ingredients, except chocolate.
Fill half your mold or muffin cup with the creamy peanut butter mixture. Add in a layer of chocolate. Top off with more peanut butter mixture.
Freeze for 2+ hours. I like to let them sit for a few minutes out of the freezer before serving.
Watch The Keto Boss Babe make this recipe!