This no-bake treat is a nod to the beloved peanut butter cup—only this time, it’s low-carb, sugar-free, and packed with healthy fats! Creamy peanut butter and coconut oil form a melt-in-your-mouth fudge that’s topped with a rich chocolate layer. Born from American sweet tooth traditions, it’s now keto-friendly bliss in every bite.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Servings: 4 (makes ~8 small bites)
Ingredients:
Peanut Layer:
- ½ cup natural peanut butter (no added sugar)
- 2 tbsp coconut oil
- 1 tbsp powdered erythritol
- ½ tsp vanilla extract
Chocolate Layer:
- ¼ cup sugar-free dark chocolate chips
- 1 tsp coconut oil
Instructions:
- Line a mini muffin tray or silicone mold.
- Mix peanut layer ingredients in a bowl until smooth.
- Divide evenly into molds. Freeze for 10 minutes.
- Melt chocolate chips with coconut oil in the microwave (30 sec increments).
- Pour chocolate over frozen peanut base.
- Freeze 20 more minutes until set.
Flavor & Texture:
Silky and nutty with a rich chocolate snap on top. Tastes like a guilt-free Reese’s, with a creamy, decadent aroma.
Customization Tips:
- Add a pinch of sea salt or chopped peanuts on top.
- Use almond butter instead of peanut butter for variety.
Nutrition (per serving):
- Calories: 210
- Protein: 5g
- Fat: 20g
- Saturated Fat: 9g
- Carbs: 4g (Net Carbs: 2g)
- Fiber: 2g
- Sodium: 60mg
