These delicious no-bake PB cups are a decadent, keto-friendly snack that combines the classic flavor profile of a peanut butter cup with a chewy cookie. Adapted from @hannahharvestinghealth on Instagram.
Ingredients:
Crust
- 1 cup almond flour
- 1/4 cup sugar-free maple syrup
Filling
- ½ cup peanut butter
- 3-4 Tom & Jenny’s Classic caramels, melted
- 2 tbsp sugar-free maple syrup
- 1 tsp sugar-free vanilla extract
Topping
- ½ cup sugar-free chocolate chips, melted
- Flaky sea salt
- 2-3 Tom & Jenny’s caramels, melted
Instructions:
1.) Stir together the almond flour and maple syrup for the crust, then press into muffin liners. Freeze this for 30 minutes before adding filling.
2.) Stir together the peanut butter, melted caramel, maple syrup, and vanilla, then pipe or spoon the batter onto the crust and press it down with your fingers. Freeze again for 15 minutes.
3.) Remove the cups from the freezer and add a spoonful of melted chocolate over each one + a sprinkle of sea salt. Freeze again for 15 minutes. Dip in extra melted caramel and enjoy!
