Keto Peanut Butter Cups

Instructions

1. Step 1

   Line all 12 wells of the mini muffin tin with liners.

   Cookware: mini muffin liners, Mini muffin tin

2. Step 2

   Place a shallow layer of water in the saucepan and bring it to a gentle simmer over low heat. Set the heatproof bowl over the pan and melt the first allocated portions of dark chocolate and coconut oil, stirring until smooth.

   Timer: 4 min (fixed)

   Ingredients used: 5.0 ml Coconut Oil, 100.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

3. Step 3

   Divide the melted chocolate evenly among the liners and spread it across each base. Refrigerate until firm.

   Timer: 10 min (fixed)

   Cookware: Mini muffin tin, spoon

4. Step 4

   Stir the peanut butter, butter, erythritol, vanilla extract, and salt in the mixing bowl until smooth and evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Butter, 1.5 gr Fine Salt, 120.0 gr Peanut Butter, 20.0 gr Powdered Erythritol, 2.5 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Divide the peanut butter filling evenly among the firm chocolate bases, flattening each portion while leaving a narrow border around the edge. Refrigerate briefly.

   Timer: 10 min (fixed)

   Cookware: Mini muffin tin, spoon

6. Step 6

   Return the heatproof bowl to the saucepan over low heat. Melt the remaining dark chocolate and coconut oil together, stirring until smooth.

   Timer: 4 min (fixed)

   Ingredients used: 5.0 ml Coconut Oil, 100.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

7. Step 7

   Divide the melted chocolate over the fillings and spread it to the edges to seal each cup. Refrigerate until completely firm, then remove the cups from the tin.

   Timer: 30 min (fixed)

   Cookware: Mini muffin tin, spoon