These no-bake keto frozen peanut butter cups are cold, creamy, and perfect for low-carb snack cravings. Made with peanut butter, coconut oil, and cocoa, they’re quick to prep and easy to store in the freezer.
Chocolate Layer:
1/2 cup coconut oil (melted)
1/2 cup unsweetened cocoa powder
1/4 cup powdered erythritol (or monk fruit)
1/2 tsp vanilla extract
Pinch of sea salt (optional)
Peanut Butter Layer:
3/4 cup natural peanut butter (unsweetened)
2 tbsp coconut oil (melted)
2 tbsp powdered erythritol
1/2 tsp vanilla extract
Mix chocolate ingredients until smooth.
Line muffin tin with liners. Add 1 tsp of chocolate to each. Freeze 10 minutes.
Mix peanut butter layer ingredients until creamy.
Add 1 tbsp peanut butter mix over each frozen chocolate layer. Flatten gently.
Pour remaining chocolate over the top of each.
Freeze 30+ minutes until firm.
Store in freezer in sealed container. Let sit 2–3 minutes before eating.
Refined coconut oil works best if you don’t like coconut flavor.
Use silicone liners for easy removal.
Make it nut-free by swapping in sunflower seed butter.
Adjust sweetness to taste depending on your peanut butter brand.
Find it online: https://www.wellnesswarrior.org/keto-frozen-peanut-butter-cups/