Low Carb Peanut Butter Treat

Original cookbook page 195

Keto-friendly, low-carb dessert resembling mini peanut butter cups with a coconut-peanut butter base and sugar-free chocolate topping.

Ingredients

• 4 tablespoons butter
• 1 cup peanut butter
• 1 tablespoon monk fruit
• 1/2 teaspoon vanilla
• 1 cup unsweetened coconut
• Pinch of Himalayan salt
• 1/4 cup Lily's or sugar-free chocolate chips (author used Bake Believe chocolate chips)
• 1 teaspoon coconut oil

Instructions

1. Melt butter, mix in peanut butter, add monk fruit and vanilla.
2. Mix in coconut and add pinch of salt.
3. Roll into balls, use an ice cream scoop or put into mini cupcake pan.
4. Freeze for 40 minutes.
5. Chocolate topping: Microwave chocolate chips and coconut oil, stir until combined.
6. Top the peanut butter balls/cups with the melted chocolate mixture.