Ingredients
Base Ingredients
- 1/2 cup natural peanut butter (unsweetened, no added oils) For best flavor, use natural peanut butter.
- 1/3 cup coconut oil (refined or unrefined) Refined for neutral flavor; unrefined for coconut flavor.
- 2 tablespoons unsalted butter or ghee Optional for extra richness.
- 3 tablespoons unsweetened cocoa powder or cacao powder For chocolate flavor.
- 2-4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend) Adjust to taste; powdered dissolves best.
- 1 teaspoon vanilla extract Adds flavor depth.
- 1 pinch sea salt
Optional Add-Ins
- 2 tablespoons sugar-free chocolate chips For added sweetness and texture.
- 1 tablespoon chopped peanuts For crunch.
Coating
- to taste flaky sea salt or cocoa powder For finishing.
Method
Preparation
- Set up your molds by using a silicone mini-muffin tray or silicone candy molds. If you don’t have molds, line a small loaf pan with parchment.
- In a small saucepan over low heat, warm 1/2 cup peanut butter, 1/3 cup coconut oil, and 2 tablespoons unsalted butter until smooth and fully combined.
Mixing
- Whisk in 3 tablespoons cocoa powder, 2–4 tablespoons powdered sweetener, 1 teaspoon vanilla, and a pinch of sea salt until glossy and lump-free.
- Taste and adjust sweetness or thickness by adding more sweetener or coconut oil as needed.
- Optional: Fold in sugar-free chocolate chips or chopped peanuts.
Molding and Setting
- Pour the mixture into molds, leaving a small gap at the top, or smooth the top if using a loaf pan.
- Chill in the refrigerator for 45–60 minutes, or freeze for 20–30 minutes until firm.
- Pop them out and sprinkle with flaky sea salt if desired.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 3gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 1g
Notes
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Separate layers with parchment paper if stacking.
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