Peanut Butter Cups

This recipe is completely keto-friendly because of the sugar-free chocolate chips and unsweetened nut butter, and the hemp seeds will add some fatty acids to the dish, which is ideal for adherents of the high-fat, low-carb diet. Following the keto guidelines do not have to entail giving up sweets; it just means figuring out what you can and cannot consume. Fortunately, these delectable nut butter cups fill the bill.

In a heatproof dish, combine the chocolate and coconut oil. Allow melting over a pan of boiling water, stirring periodically. You should prepare a 12-cup mini muffin tray with paper liners or a silicone candy mold. In a mixing dish, combine the nut butter, sweetener, hemp seeds, cacao nibs, and vanilla extract. Then,1 to 2 tablespoons chocolate, swirled, and spread with the back of a spoon until the bottoms and sides of each muffin cup are covered Freeze for 10 minutes or until firm.

After that, divide the nut butter mixture evenly among the cups. Top each with 1 to 2 tablespoons of chocolate, swirling and covering the nut butter with the back of a spoon. Refrigerate for 2 minutes before garnishing with flaky sea salt, if using. Refrigerate for at least 2 hours, or until firm. Finally, remove from the pan (or pop out of the mold) and serve, then cover and store leftovers in the refrigerator.