Description
A simple and delicious keto-friendly dessert that satisfies your sweet tooth without the carbs.
Ingredients
Scale
- 1 cup natural peanut butter (unsweetened)
- 1/2 cup coconut oil (melted)
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Line a muffin tin with 12 silicone or paper liners.
- In a bowl, mix peanut butter, melted coconut oil, erythritol, vanilla extract, and salt until smooth.
- Divide the peanut butter mixture evenly among the muffin liners.
- Melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each.
- Spoon the melted chocolate over the peanut butter layer.
- Freeze for at least 30 minutes or until firm.
- Store in the refrigerator until ready to serve.
Notes
- Use unsweetened peanut butter to keep carbs low.
- Adjust sweetness to your preference by adding more or less erythritol.
- For a firmer texture, freeze longer.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
