This tastes like a Reese’s Peanut Butter Cup had a baby with a Butterfinger bar.
Makes 8 large Peanut Butter Cups or 16 mini sized.
Preparation time: 30 minutes
Freezing time: 20 minutes
Total time: 50 minutes
Ingredients:
• 1/2 Cup + 2 Tbls. Chunky Natural Peanut Butter
• 1/4 Cup Powdered Erythritol, Sifted
• 2 Tbls. Salted Butter, softened
• 1 tsp. Vanilla Extract
• Pinch of Salt
• 2 – 3 tsps coconut flour (start with 2 tsps, and add 1 more, if filling is too wet)
• 1/4 Cup + 1 Tbl. (70 grams) Pork Rind Panko
• 1 Cup (178 grams) Lily’s Semi Sweet Baking Chips
• 1 tsp. Butter, Salted
• Flaked Salt for Topping
Instructions:
1.) Place Peanut Butter, Powdered Erythritol, Butter, Coconut Flour, Vanilla and Salt into a stand mixer (Or large bowl with a hand mixer). Once combined add in the Pork Rind Panko, and mix until combined.
2.) Line a muffin tin with 8 cupcake liners, or silicone muffin cups. Roll into 8 Equal sized balls for large cups. Flatten to a little smaller than the muffin tin. For smaller cups use a teaspoon to measure.
3.) In a small saucepan over low heat, melt chocolate chips and butter. Keep an eye on it, and stir often. When it’s almost melted turn off heat, and continue stirring until melted. Remove from heat.
4.) For the large sized cups place a Tablespoon of melted chocolate into each of the muffin liners, and use a spoon to bring it up the sides about 1/4 of an inch. Try to work quickly. For Mini Sized use a teaspoon of melted chocolate and follow the same instructions.
5.) Place flattened Peanut Butter filling right on top of the melted chocolate layer. Then top with a Tablespoon of chocolate for the large cups, and a teaspoon for the small cups, and smooth it all over to cover up all the peanut butter.
6.) Sprinkle with some Salt flakes and put in the freezer for about 20 minutes, or when it looks like chocolate has set. Remove from freezer.
7.) These can be kept in the freezer or fridge, in a large food zipper bag, and taken out a little bit before you want to eat them. 1/2 an hour from frozen, or 10 minutes from fridge.
Notes:
💙 I haven’t tried this recipe with any of the no stir peanut butters. I used Kroger’s Simple Truth Crunchy Peanut Butter. It’s just Peanuts and Salt, you have to stir it to combine the oil.
💙 I used So Nourished brand of Powdered Erythritol and Baconsheir Brand of Pork Panko. (Both you can find on Amazon.)
💙 If you can’t find Pork Panko you could always grind up some pork rinds in your food processor, and then measure it for the recipe. If you do this, try to find a good brand, not the super cheap stuff.
💙 Does it taste Porky? No at least not using the Pork Panko it added the buttery crunch you would find in a Butterfinger.
💙 These keep for weeks in the freezer. I just take one out about 1/2 an hour before I want to eat one.
💙 Salt Flakes on the top are optional, but highly recommended for the semi sweet chocolate, as it really brings out the flavor. Omit if using milk chocolate.
💙 You could make them in Mini Muffin Cups with liners.
💙 You can use Milk Chocolate as well, just omit the salt on top.
💙 Peanut Butter Filling makes 1 Cup or 252 grams.
💙 I use Keto Diet App to calculate using exact or as close to what I used. If you change the brands you will have to recalculate. Macros for the whole recipe. This recipe was made with Lily’s semisweet if you use Bake Believe’s Milk Chocolates your macros will be different. I didn’t do macros for the mini size.
💙 Macros for 1 large Peanut Butter Cup
