It's low carbohydrate dessert of your dreams
These could be even better than Reese's's, we just say.
If Reese peanut butter cups are one of your favorite candies, it's a dessertRecipe You will want to stay useful. With a minimum preparation period and zero cooking, these ceto nut butter cups are a treat you want to enjoy, even if you do not follow thecetogenic regime.
With sugar-free chocolate chips and unsweetened nut butter, this recipe is fully ceveped and hemp seeds will add fatty acids to the recipe, which is ideal for low-fat diet followers . Following the rules of keto must not require abandoning candies; It simply means that you will need to determine what you can and can not eat. And fortunately, these tasty nut butter stains correspond to the invoice.
You will need a mini muffin mold or a silicone candy mold to make this dessert. But if you have a sweet tooth, it's worth investing. You will never want a cup of peanut butter transformed again!
Gives 12 servings
Ingredients
1 ½ cup of chocolate chips without sugar (9 oz) (I usedLily)
1 tablespoon coconut oil
½ cup (132 g) unsweetened crunchy nuts or seed butter (I usedNUTZO CRUNCHY POWER FUEL)
1 tablespoon (12 g) powderLakanto sweetener
1 tablespoon of hemp seeds
1 tablespoon cocoa NIB
1 tsp vanilla extract
Sea salt flaky, such asMaldon (optional)
How to do it
- Combine chocolate and coconut oil in a heat bowl. Place yourself on a cooler pan of water and leave it melt, stirring occasionally.
- Line a mini-mold mini muffine with 12 cup with paper liners, or do you loanSilicone candy mold. In a bowl, stir together nut butter, sweetening, hemp seeds, cocoa nibres and vanilla. Spoon 1 to 2 teaspoons of chocolate in the bottom of each cup of muffins, swirling and propagating on the back of a spoon until the bottom of the tank and the sides are coated. Freezing until closing, about 10 minutes.
- Divide the mixture of nut butter in cups, extending uniformly. Top each with 1 to 2 teaspoons of chocolate, swirling and using the back of a spoon to cover the nut butter. Refrigerate for 2 minutes, then sprinkle with flaky sea salt, if you use. Back to the refrigerator until firmness, at least 2 hours. Remove from the pan (or output of the mold) and serve. Cover and refrigerate remnants.
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