Chocolate Peanut or Almond Butter Cups – Keto Dessert

Chocolate Peanut or Almond Butter Cups – Keto Dessert

July 19, 2019 14 By William Morgan


Welcome to keto meals and recipes dot com.
Today we will be making two different
versions of Reese’s peanut butter cups
keto style. The macronutrient ratio for
the almond cup version as shown here is
7 to 1 with 1.8 total carbs per almond
cup. Before starting this recipe pre
chill your silicone molds in the freezer.
Next prepare your bain marie by placing a
pot on the stove and putting 2 inches or
5 centimeters of water. Set your heat on
high and bring the water to boil then
reduce the heat to a simmer while you
prepare the rest of the ingredients in a
second pot which will fit over the
simmering water on your stovetop. You
first add the coconut oil. You do not
need to pre melt this. Next add the
unsalted butter and the vanilla extract.
Add the unflavored instant coffee. Next
add the Monk fruit-based sweetener. If
however you’re substituting with a
different sweetener make sure you adjust
to your taste and be aware that the
macros will change. Add the Dutch
processed cocoa. Do not use baker’s
chocolate. Please see my blog post for
more information as to the difference
between these two products. Lastly add
the heavy cream.
Now place the pot over the simmering
water which you have on your stovetop
and is still on low heat. It is very
important to keep the heat very low and
not to overcook the chocolate mixture.
You will be able to tell that the
chocolate is done when the sweetener has
completely melted and your chocolate is
smooth and creamy. Using a table spoon
accurately measure and then pour the
chocolate base into your chilled silicon
mold then place into the freezer until
this base is firmly set.
At this point you can choose to use
peanut butter as in the original Reese’s
peanut butter cups or as I have done
replace the peanut butter with almond
butter. Place the almond butter into a
glass and add your first spoonful of
almond flour. Stir to combine.
Add your second spoonful of almond flour
and mix thoroughly until you form a
thick rich paste. You want the filling to
be thick and pasty so that you can
easily spoon it into the middle of the
chocolate base. Using the back of the
spoon spread and flatten the filling
leaving a visible rim of chocolate
lastly pour 1 tsp of melted chocolate
over the almond filling making a nice
tight seal over the filling. Place in the
freezer until it is set. It may take up
to several hours or even overnight.
Remove them from the silicone mold and
place in an airtight glass container. It
is best to keep your peanut butter or
almond cups in the freezer. Just before
serving take them out about five minutes
and let them come to room temperature.
Although the keto chocolate base
cannot be tempered you will find that
the taste and texture is amazing. In
other words the mouth feel is very
satisfying. I hope you enjoy my keto
version of an adapted Reese’s Peanut
Butter Cup. The description below has a
link to my blog where you get the
printed recipe. See you next time and
thank you for watching