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prep time
45 min
cook time
10 min
ready time
55 min
Keto Peanut Butter Jelly Cups
These adorable mini peanut butter jelly cups are the perfect low carb bite sized treat.
Irresistibly tasty, they are made from just a few simple ingredients and are guaranteed to satisfy any sweet tooth!
Ideal kept in the fridge, these little fat bombs are a tasty treat for kids and adults alike.
Note – if your chocolate sauce starts to firm at room temperature, simply sit over a bowl of boiling water to melt.
Net Carbs
1.6 g
Fiber
1.1 g
Total Carbs
2.8 g
Protein
1 g
Fats
25.5 g
229 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut Butter Smooth Style Without Salt
3 teaspoon
Water
2 tablespoon
Coconut Oil
1 cup
Strawberries
¾ cup, halves
Xylitol Sweetener
½ tablespoon
Cocoa Powder
¼ cup
Salt
⅛ teaspoon
Recipe Steps
steps 9
55 min
Step 1
Start by making the strawberry jam. Slice the strawberries in half and add to a medium saucepan with the water.Step 2
Bring to a boil and continue to boil rapidly until the strawberries are soft enough to mash with a fork (about 4 minutes). Reduce the heat to a simmer, stirring regularly and cook until all the liquid has evaporated and the strawberries are reduced to a thick jam (about 4 minutes). Reserve to one side to cool completely.Step 3
While the strawberries are cooling, add the coconut oil, xylitol, salt and cocoa powder to a food processor. Blend on a medium setting until you have a thick, runny chocolate sauce consistency.Step 4
Arrange 9 mini cupcake cases and spoon ½ teaspoon of chocolate sauce into the base of each case, as level as you can, covering the bottom completely.Step 5
Place the cupcake cases into the fridge to chill for 5 minutes until set. Reserve the remaining chocolate mixture to one side at room temperature.Step 6
Remove the cases from the fridge and spoon 1/3 of a teaspoon of peanut butter on top of each chocolate layer, pressing down flat.Step 7
Spoon 1/3 teaspoon of strawberry jam on top of each peanut butter layer.Step 8
To finish, spoon 1 teaspoon of chocolate mixture over the top of each cup, completely covering the jam and peanut butter.Step 9
Place in the fridge for 15 minutes to set.
Comments
tinadintino 6 years ago
What can be used in place of coconut oil, allergy to nuts😞
Lhburnham3 6 years ago
What kind of coconut oil is supposed to be used in this? The color and consistency we are getting is much lighter and runnier than the pictures show. It's great otherwise!
recipewriter 6 years ago
Hello! I used organic cold pressed coconut oil for this recipe. I hope that helps!
yigit_pala 6 years ago
It's too much Coconut oil and its taste like coconut oil 😔
mizjanetlewis@gmail.com 7 years ago
Can stevia be used as a sweetener?
recipewriter 7 years ago
Hello, all the recipe has only been tested with xylitol, I cannot see why you wouldn't be able to use other sweeteners just as well within the recipe!