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I love white chocolate, especially with peanut butter. This combination reminds me of the peanut butter marshmallow sandwiches we ate as children when on vacation. The good news is keto white chocolate peanut butter cups is a much better choice when counting carbs.
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PREPRATION TIME:
- Prep Time15 mins
- Cook Time10 mins
- Rest Time in Freezer1 hr
Ingredients:
Peanut Butter Filling
- 8 tablespoons sugar free peanut butter 128 grams
- 2 tablespoons stick unsalted butter
- 1/2 cups Swerve Confectioner’s Sweetener
- 7 ounces Sugar Free White Chocolate Chips
Instructions:
Peanut Butter Filling
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Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
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Add confectioner’s sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
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Stir until mixed well.
Temper White Chocolate:
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Use a bain marie (double boiler) to melt chocolate. Use 2 inches water in saucepan and make sure heat-proof bowl does not touch water. Use simmering water and melt ony 3/4 of the chocolate.
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Once it’s melted at about 110 degrees F. take off heat and add remaining white chocolate. Continue to stir.
Peanut Butter Cups:
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Fill silicone molds with melted chocolate, making sure to come up the sides.
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Put in freezer for ten minutes.
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Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
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Top with remaining melted chocolate, which you may need to heat again.
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Refrigerate for 15 minutes, before enjoying. You can keep in refrigerator for 3 weeks or freezer for up to 3 months.
Notes:
To make peanut butter eggs, I suggest doubling recipe for the filling but not for the chocolate.
Nutrition:
Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g
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