Keto Peanut Butter and Caramel Cups

• 12 ounces sugar free chocolate
• ½ tsp coconut oil
• ½ cup peanuts

Keto Caramel

• ¼ cup butter, unsalted
• ¼ cup granulated Bocha Sweet
• 2 tbsp brown sugar substitute
• ½ cup heavy cream
• ¼ tsp xanthan gum
• pinch salt
• 2 tbsp water

Peanut Butter Filling

• ½ cup peanut butter
• ¼ cup powdered Bocha Sweet
• ½ tsp vanilla extract

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1. Melt the sugar free chocolate and coconut oil together. Spoon some melted chocolate into the silicone baking cup, then swirl it to coat the sides of the cup. Put in the freezer to harden.

Keto Caramel

1. While the chocolate hardens, make the Keto Caramel. Combine the butter, sugar, and brown sugar into a pot, and put on medium heat. It will melt, and let it cook until it reaches a dark golden brown color.
2. Add in the heavy cream slowly- the caramel will bubble right away.
3. Sprinkle the xanthan gum and whisk to combine. Add the salt, and let it boil for about 1 minute.
4. Take off the heat to allow it to cool. When it it room temperature, add in the water.
5. Take out the chocolate cups, and put your caramel into a piping bag (or you can spoon it in). Pipe some caramel into the cup. Then, sprinkle the peanuts on top. Put back in the freezer to harden.

Peanut Butter Filling

1. Microwave the peanut butter so that it is loose and runny. Stir in the powdered sweetener and vanilla.
2. Fill another piping bag with the peanut butter filling, take the chocolate cups out of the freezer, and pipe the peanut butter filling on top. Put back into the freezer to chill.
3. Remelt your chocolate (it probably hardened up a little by now), then spoons the chocolate on top of your cups, and swirl it around to catch the edges. Put back in the freezer to harden up.
4. Once they are hardened, pop them out of the silicone cups, and store in the fridge. When you are ready to have one, let it sit at room temperature for just a couple minutes, and enjoy!

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