Ingredients:
1/2 cup unsweetened peanut butter
4 oz cream cheese, softened
2 tbsp butter, softened
3 tbsp powdered keto sweetener
1/2 tsp vanilla
Pinch of salt
For the chocolate coating:
1 cup sugar-free chocolate chips
1 tbsp coconut oil
Instructions:
In a bowl, mix peanut butter, cream cheese, butter, sweetener, vanilla, and salt until smooth and thick.
Line a muffin tray or small cups with paper liners.
Spoon the filling into the liners and shape into little rounds.
Put them in the freezer for 20 to 30 minutes so they get firm.
Melt the chocolate chips with coconut oil until smooth.
Spoon or dip the chilled cups in the melted chocolate so the tops and sides are covered.
Chill again until the chocolate sets.
