This recipe was inspired and adapted from one of my favorite instagram keto accounts to follow @alliedoesketo. She’s had great success with low carb eating in such a short period of time. Follow her for great recipes and weight loss inspo!
I made a few adjustments to her recipe to make it mine but the basics are the same, chocolate, peanut butter and more fat!
Tips:
To waste less of the excess chocolate when pouring it into the mold place a small rack and some parchment paper over a cookie sheet and let the excess chocolate fall on to the parchment paper. I used a scraper tool to help make sure the chocolate was spread and each mold was filled. Whatever excess falls below, you can spread out evenly to make chocolate bark! Just top with desired toppings like nuts and/or shredded coconut and freeze for 30 minutes.
If you want to make them in the heart molds that I used, I would suggest purchasing more than 1, if you’re able to. Otherwise, you will need to freeze and harden the chocolate in 3 batches and re-heat the chocolate mixture in between. If you re-heat it and it’s still thick you can add a little bit of coconut oil to thin it out (about 1 tspn will work).
Lastly, I have added nutrition info at the bottom of the post based on either peanut butter chocolate cups (makes 20) or mini chocolate hearts (makes 165). The info for the chocolate hearts is a rough estimate as some excess chocolate will fall off when using the scraper to get the chocolate evenly distributed in the mold.
Keto Peanut Butter Chocolates
An easy, sugar free, palm oil free, recipe to help curve those peanut butter cup cravings!
Ingredients
- 61g sugar free chocolate chopped into small chunks (I like this brand)
- 1 cup no sugar added smooth/creamy peanut butter (I like this brand)
- 1/4 cup REFINED coconut oil (I like this brand. Refined has less coconut taste with same nutritional value)
- 3 tbsp confectioners erythritol (I like this brand)
- 2 tspn pure vanilla extract (I like this brand)
Directions
- Combine all ingredients except for vanilla extract in a double boiler over low heat. Stir until completely combined.
- Turn off heat and stir in vanilla.
- Pour into silicone heart mold (I used this one) or into a muffin pan with paper liners works too! See notes above for important tips
- Freeze in batches for 30 minutes at time. Makes 3 batches if using silicone heart mold or 20 chocolate peanut cups. If chocolate begins to thicken in between batches, reheat on low. If mixture is still thick add 1 tspn coconut oil while re-heating.
- Once the chocolate has hardened, remove mold from the freezer and turn it upside down over a table and gently push the chocolates to release them from the mold.
- Store the chocolates in a zip lock bag or container in the freezer as they do melt quickly.
CHOCOLATE CUPS
[nutrition-label id=840]
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but please feel free to make your own calculations.
MINI HEARTS
[nutrition-label id=839]
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but please feel free to make your own calculations.
Kind Keto Mama 
Yummm! I can’t wait to try these ❤️🍫
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Thanks for the tip about the refined coconut oil. That was my daughter’s main complaint when I made peanut butter ones before, the coconut taste.
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Yes, I was so happy to learn that as well!
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I can’t wait to try these!
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