Keto Chocolate Peanut Butter Cups

Prepare a muffin tin with 12 silicone or paper muffin liners and set it aside.

In a microwave-safe bowl or using a double boiler, melt the keto-friendly dark chocolate chips or chopped chocolate along with the coconut oil. If using the microwave, heat in 20-second intervals, stirring each time until the chocolate is smooth and fully melted.

Spoon a small amount of the melted chocolate into the bottom of each muffin liner, spreading it to cover the bottom and create a thin chocolate layer. Reserve some melted chocolate for the top layer.

Place the muffin tin in the freezer for about 10-15 minutes to set the bottom chocolate layer.

While the bottom layer is setting, prepare the peanut butter filling. In a mixing bowl, combine creamy peanut butter, powdered erythritol (or sweetener of choice), and pure vanilla extract. Mix until well combined and smooth

Once the bottom chocolate layer has set, remove the muffin tin from the freezer. Spoon a small amount of the peanut butter filling on top of the chocolate layer in each muffin liner, spreading it evenly.

Pour the remaining melted chocolate over the peanut butter filling in each muffin liner, ensuring it covers the peanut butter completely.

Tap the muffin tin gently on the counter to even out the chocolate.

Place the muffin tin back in the freezer and chill for at least 15-20 minutes or until the peanut butter cups have fully set.

Once set, remove the peanut butter cups from the muffin tin and peel off the paper or silicone liners.

Store the Keto Chocolate Peanut Butter Cups in an airtight container in the refrigerator. They can also be stored in the freezer for longer shelf life.span>