Low Carb Chocolate Mints Choco Peanut Cups
Indulge in the perfect blend of rich chocolate, creamy peanut butter, and refreshing peppermint with these decadent Low Carb Chocolate Mints Choco Peanut Cups! This keto-friendly treat is crafted with sugar-free dark chocolate, natural peanut butter, and a hint of peppermint extract for a delightful combination of bold flavors and guilt-free satisfaction. With a prep time of just 15 minutes, these no-bake cups are easy to whip up and make for an ideal low-carb dessert or snack. Each layer comes together effortlessly, from the smooth chocolate shell to the luxurious peanut-mint filling, all topped with a final drizzle of melted chocolate. Garnish with a dusting of cocoa powder for an elegant touch, and savor these deliciously creamy, low-carb confections any time of day. Perfect for keto dieters, chocolate lovers, and anyone looking for a healthier way to satisfy their sweet tooth!
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Recipe Information
Ingredients
- 200 grams Sugar-free dark chocolate chips
- 120 grams Creamy natural peanut butter (unsweetened)
- 2 tablespoons Coconut oil
- 1 tablespoon Erythritol or powdered sweetener
- 1 teaspoon Peppermint extract
- 1 pinch Sea salt
- 1 teaspoon Unsweetened cocoa powder (optional, for garnish)
Instructions
Line a 12-cup muffin tin with silicone or paper liners. Set aside.
In a microwavable bowl or over a double boiler, melt 150 grams of the sugar-free dark chocolate chips with 1 tablespoon of coconut oil in 15-second intervals, stirring between each interval until smooth.
Spoon about 1 teaspoon of the melted chocolate into the bottom of each liner. Use the back of a spoon to spread it slightly to create an even layer. Place the muffin tin in the refrigerator for 10 minutes to set.
While the chocolate layer is setting, prepare the peanut-mint filling by combining the peanut butter, powdered erythritol, 1 tablespoon of coconut oil, peppermint extract, and a pinch of sea salt in a bowl. Stir until smooth and well incorporated.
Remove the muffin tin from the fridge and add about 1 teaspoon of the peanut-mint mixture on top of the set chocolate in each liner. Use the back of a spoon to spread it evenly without disturbing the bottom layer.
Melt the remaining 50 grams of chocolate chips in the same manner as before. Spoon about 1 teaspoon of the melted chocolate over the peanut-mint mixture to fully cover it. Gently tap the muffin tin on the counter to smooth out the top layer.
Refrigerate the cups for at least 30 minutes, or until fully set.
Optional: Dust the tops with unsweetened cocoa powder for garnish before serving.
Store the Low Carb Chocolate Mints Choco Peanut Cups in an airtight container in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 10.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
