This past weekend my husband and I went to NY to visit our new, beautiful niece. It’s always nice to get to spend quality time with family, especially when we don’t see them often. We brought a couple of sweet treats (obviously) up for them to enjoy, but while we were there, they started to eat Hershey’s Kisses and Reese’s Peanut Butter cups, YUM! All I could think about was how I knew how to make a mock mini Reese’s! A million different recipes ran through my head.
How could I make all of them?
Well I did, so be prepared for peanut butter heaven!
These sugar-free peanut butter cups are also known as ‘fat bombs’ in the keto world. Why? Because there if you don’t get enough fat in for a day, pop one or two of these guys and you’re right on track.
For me, I don’t use them as fat bombs anymore, but I do use them as a sweet treat. My daughter has even asked for them on occasion… just 1 is plenty to satisfy the sweet tooth!
So, thank you to my sister-in-law who reminded me of how fun and yummy these creations are!
If you like these babies, check out my Peanut Butter Minis
Peanut Butter Bites
Ingredients:
Chocolate:
4 oz Sugar Free chocolate, melted (I use Lily’s chocolate chips)
3 oz coconut oil (melted)
Peanut Butter:
1/2 cup peanut butter (I use Skippy Natural)
1/4 cup Swerve (powdered)
pinch of salt
Instructions:
- Mix peanut butter ingredients well.
- Melt chocolate and coconut oil together and mix well.
- Roll peanut butter into small balls and freeze for 10 mins.
- Fill the bottom of each cupcake liner/mold with chocolate and let freeze for 5 minutes.
- Place a frozen ball of peanut butter on top of frozen chocolate.
- Top peanut butter layer with the remaining chocolate and place back in the freezer for at least 15 minutes.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
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