Keto Dark Chocolate Peanut Butter Cups

Are you ready for this?
A healthy, soul-satisfyingly rich, and decadent homemade chocolate peanut butter cup recipe that is also keto-friendly, and super easy to make.
I am offering 2 versions: one that is sugar-free, and an alternative version using 70% dark chocolate which has a lot less sugar added than regular baking chocolate.*

(Dark chocolate with 70 to 85 percent cacao has 7 grams of sugar per oz, according to the USDA. On the other hand, chocolate with 45 to 59 percent cacao — also considered dark chocolate — has 14 grams of sugar.)

Sugar-free version -
Ingredients
10 oz. 100% cacao unsweetened dark chocolate chips, divided (I like Pascha’s Dark Chocolate Chips)
2 Tablespoons coconut oil, divided
1/4 cup unsweetened creamy peanut butter
2 teaspoons fine ground almond flour
1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom (optional)
1 Tablespoon Lakanto monk fruit sweetener
Pinch of green stevia powder

Directions:
1. Line a large muffin tin with unbleached parchment cups.

2. Take 5 oz. of the chocolate and place in a small heat-proof bowl and place over simmering water.
Add in one tablespoon of coconut oil. Heat until completely melted.

2. Immediately spoon the melted chocolate mixture into each parchment cup.
(About 2-1/2 teaspoons per cup.)

3. Place the tray into the freezer for about 10 minutes in order to set the chocolate.
Note: It is important to make sure that your tray is leveled in the freezer. Otherwise, you will end up with lop-sided cups.

4. Meanwhile, mix the peanut butter, almond flour, spices, and sweeteners in a small bowl until smooth.

5. Remove the muffin tray from the freezer and spoon about 2 teaspoons of the peanut butter mixture onto each set chocolate base, being careful to leave a border. (see image below)

6. Return the tray to the freeze for another 10 minutes. Meanwhile, melt the remaining 5 oz. chocolate chips with one tablespoon of coconut oil just as before.

7. When chocolate and coconut oil are melted, stir well.
Take the tray out from the freezer and spoon the melted chocolate onto each cup.

8. Place in the fridge to set the chocolate.

9. Once the chocolate is set, sprinkle on a dash of sea salt and indulge!

10. Store in an airtight container in the fridge or at room temperature that does not exceed 70F degrees.

For the low-sugar version:

Substitute the 100% dark chocolate chips for 70% dark chocolate chips.
Omit the monk fruit and stevia for the filling.
If you choose this option, you will get approximately 6 grams of sugar per serving as compared with Reeses Milk Chocolate Peanut Butter Cups which contain a whopping 19 grams per serving, AND a list of questionable ingredients:
MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, SKIM MILK, MILK FAT, LACTOSE, LECITHIN (SOY), PGPR), PEANUTS, SUGAR, DEXTROSE, CONTAINS 2% OR LESS OF: VEGETABLE OIL (PALM OIL, SHEA OIL, SUNFLOWER OIL, PALM KERNEL OIL, &/OR SAFFLOWER OIL), HYDROGENATED VEGETABLE OIL (PALM KERNEL OIL, PALM OIL), SALT, PGPR, TBHQ & CITRIC ACID (TO MAINTAIN FRESHNESS)

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