Ugh, it’s cloudy and cold today. I wish I could hybernate through Winter after the holidays are over. January, February and most of March are the worst for me.
Anyway, I wanted to post about the peanut butter cups that my husband always makes. He kind of tweaked a recipe that he tried and failed at for almond joys. I am sure there are certifiable recipes on Pinterest for similar things but here is what we use. These are VEGAN by the way, for my vegan friends 🥑🍆🥒🥕🌽🍠
- Stevia in the Raw (baking stevia)
- Organic baking cocoa powder (pic at bottom of page)
- Organic virgin coconut oil
- Mini cupcake tin and liners (liners not required)
- Peanut butter
- (Not pictured) organic vanilla extract
For the peanut butter you can choose whatever you want BUT if you want to keep it super low carb, you’ll want to get organic PB with no added sugar. Chunky or smoother, whichever you prefer. I also like to use mini cupcake papers to keep mess to a minimum and for ease of removing from the baking pan. Coconut oil melts at 76 degrees so they can be messy—- Toddler warning, it gets all over.
- 4 tablespoons of coconut oil
- 2 tablespoons of cocoa powder
- 1 teaspoon of vanilla extract
- 1/8 of a cup of stevia
- Put your cupcake liners in the pan and add 1 level teaspoon of peanut butter to each spot. Try to make them center or you’ll have lopsided centers and if you’re anything like me, you like to have equal bites of PB to chocolate ratio 😃.
- Next, put the coconut oil in a sauce pan on low heat. Remember, coconut oil melts at 76 degrees so we don’t need it to bubble or boil at all.
- Add your cocoa powder and vanilla and stir well until powder is throughly mixed in.
- Add your Stevia and mix well.
- Once everything is combined, remove the mixture from the stove and spoon in the liquid chocolate into each cup. I do one spoon full in each and then start over at the beginning until the mixture is gone.
- After they are all filled, you’ll want to put the whole cupcake tin into your freezer for about 45 minutes to 1 hour. It may take less depending on your fridge.
- ENJOY 😊
Fat bombs are a great way to get your healthy fats into your diet when you’re following a Keto diet. These are a great way to boot metabolism, get rid of that sweet tooth and get your fats in for that macro count. YES, fat helps your metabolism. If you don’t believe me then do some research or maybe I’ll post some links about it in the future. Eating more fat helped me get over my weight loss plateau.
Matthew and I calculated that these are approximately 2 net carbs a piece. Give or take a little depending on the ingredients you’re using.
Toddler friendly: Yes, as long as you are with them when they eat them. I typically break 1/4 of a whole cup at a time and feed it to Khloe to prevent chocolate mess. Highchair enjoyment is probably best bet 🐷🍫
Thank you for stopping by! Please subscribe and leave comments if you tried these! 💗