Keto Chocolate Peanut Butter Ice Cream Cups Low Carb
These Homemade Keto Chocolate Peanut Butter Ice Cream Cups are so creamy and delicious made with the perfect amount of peanut butter and chocolate.
Don’t miss out on low carb ice cream treats on your ketogenic diet.
These are so delicious and is the perfect low carb peanut butter chocolate ice cream cups.
Ice cream recipe has never been easier or more tasty then with this low carb peanut butter ice cream covered in chocolate.
No churn keto ice cream it is super easy and simple to make and topped with chocolate for the best mini treats.
An easy keto ice cream recipe for the best chocolate peanut butter ice cream mini treats.
Enjoy ice cream cups with keto friendly ingredients and not miss out on your favorite sweet treat – ice cream, peanut butter and chocolate.
Great for a keto desserts or keto snacks.
Are you ready to learn how to make keto ice cream cups?
Follow the step by step instructions for the best low carb keto peanut butter chocolate ice cream cups.
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How To Make Keto Chocolate Peanut Butter Ice Cream Cups
Place the Lily’s baking chips and coconut oil in a microwave safe bowl.
Heat at 30 second intervals until the chocolate is completely melted and the ingredients are combined.
Line six sections of a muffin tin with aluminum cupcake liners.
Add 1 Tbsp. of the chocolate mixture to the bottom of each cupcake liner, and spread it into an even layer.
Place the muffin tray into the freezer until the chocolate has hardened.
Mix the remaining ingredients together until well blended, smooth and forming stiff peaks.
Add an even layer of the ice cream batter to the top of each chocolate layer in the cupcake liners.
Return the tray to the freezer to set until the ice cream has hardened.
Place another tablespoon of the chocolate mixture on the top of each ice cream cup, and spread it out evenly. You will need to reheat the chocolate mixture at 30 second intervals in the microwave until it is completely melted again.
Put the tray back into the freezer until the chocolate layer has hardened and then serve.
Serve and Enjoy
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Keto Peanut Butter Ice Cream With Chocolate Cover
Ingredients
- ½ C. Lily’s baking chips
- 3 Tbsp. Coconut oil
- 1 C. Heavy whipping cream
- ¼ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- ¼ tsp. Xanthan gum
- 3 Tbsp. Natural low carb peanut butter
- Pinch of salt
Instructions
- Place the Lily’s baking chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and the ingredients are combined.
- Line six sections of a muffin tin with aluminum cupcake liners.
- Add 1 Tbsp. of the chocolate mixture to the bottom of each cupcake liner, and spread it into an even layer.
- Place the muffin tray into the freezer until the chocolate has hardened.
- Mix the remaining ingredients together until well blended, smooth and forming stiff peaks.
- Add an even layer of the ice cream batter to the top of each chocolate layer in the cupcake liners.
- Return the tray to the freezer to set until the ice cream has hardened.
- Place another tablespoon of the chocolate mixture on the top of each ice cream cup, and spread it out evenly. You will need to reheat the chocolate mixture at 30 second intervals in the microwave until it is completely melted again.
- Put the tray back into the freezer until the chocolate layer has hardened and then serve.
Notes
Nutrition
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