Decadent Chocolate-Peanut Butter Keto Cups

1.In a microwave-safe bowl, combine the sugar-free dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

2.Line a muffin tin with paper liners. Spoon about 1 tablespoon of the melted chocolate into each liner, spreading it slightly up the sides to form a cup. Place the tin in the freezer for about 10 minutes to set the chocolate.

3.In another bowl, mix the creamy natural peanut butter, remaining 1 tablespoon of coconut oil, vanilla extract, sea salt, almond flour, and powdered erythritol until smooth and well combined.

4.Remove the muffin tin from the freezer. Spoon about 1 tablespoon of the peanut butter mixture into each chocolate cup, smoothing the top with the back of a spoon.

5.Sprinkle the chopped peanuts evenly over the peanut butter layer in each cup.

6.Reheat the remaining chocolate if necessary, then spoon about 1 tablespoon over the peanut butter layer in each cup, ensuring the peanut butter is completely covered.

7.Return the muffin tin to the freezer for another 20 minutes, or until the chocolate is fully set.

8.Once set, remove the cups from the muffin tin and store them in an airtight container in the refrigerator until ready to serve.