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Today we will be making two different versions of Reese’s peanut butter cups
keto style. The macronutrient ratio for the almond cup version as shown here is
7 to 1 with 1.8 total carbs per almond cup. Before starting this recipe pre
chill your silicone molds in the freezer. Next prepare your bain marie by placing a
pot on the stove and putting 2 inches or 5 centimeters of water. Set your heat on
high and bring the water to boil then reduce the heat to a simmer while you
prepare the rest of the ingredients in a second pot which will fit over the
simmering water on your stovetop. You first add the coconut oil. You do not
need to pre melt this. Next add the unsalted butter and the vanilla extract.
Add the unflavored instant coffee. Next add the Monk fruit-based sweetener. If
however you’re substituting with a different sweetener make sure you adjust
to your taste and be aware that the macros will change. Add the Dutch
processed cocoa. Do not use baker’s chocolate. Please see my blog post for
more information as to the difference between these two products. Lastly add
the heavy cream. Now place the pot over the simmering
water which you have on your stovetop and is still on low heat. It is very
important to keep the heat very low and not to overcook the chocolate mixture.
You will be able to tell that the chocolate is done when the sweetener has
completely melted and your chocolate is smooth and creamy. Using a table spoon
accurately measure and then pour the chocolate base into your chilled silicon
mold then place into the freezer until this base is firmly set.
At this point you can choose to use peanut butter as in the original Reese’s
peanut butter cups or as I have done replace the peanut butter with almond
butter. Place the almond butter into a glass and add your first spoonful of
almond flour. Stir to combine. Add your second spoonful of almond flour
and mix thoroughly until you form a thick rich paste. You want the filling to
be thick and pasty so that you can easily spoon it into the middle of the
chocolate base. Using the back of the spoon spread and flatten the filling
leaving a visible rim of chocolate lastly pour 1 tsp of melted chocolate
over the almond filling making a nice tight seal over the filling. Place in the
freezer until it is set. It may take up to several hours or even overnight.
Remove them from the silicone mold and place in an airtight glass container. It
is best to keep your peanut butter or almond cups in the freezer. Just before
serving take them out about five minutes and let them come to room temperature.
Although the keto chocolate base cannot be tempered you will find that
the taste and texture is amazing. In other words the mouth feel is very
satisfying. I hope you enjoy my keto version of an adapted Reese’s Peanut
Butter Cup. The description below has a link to my blog where you get the
printed recipe. See you next time and thank you for watching