Keto Snacks! BEST Low Carb Keto Peanut Butter and Jelly Cups Idea – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Keto Peanut Butter and Jelly Cups

Tasty Keto Peanut Butter and Jelly Cups you CAN NOT stop
eating! Kind of like a keto muffin cup bite! I call it a muffin only cuz
it’s in a muffin tin but this is a cross between a cookie and muffin. This
keto low carb peanut butter recipe is easy to make and super yummy.
Simple keto recipe for the BEST breakfast, treat, snack or dessert.
Ketogenic diet peanut butter and jelly cups that are heavenly, moist
and delicious.
Here is a quick and easy homemade muffin cup keto low carb recipe
– quick and easy to make recipe when you want a savory & sweet treat.  If you
are looking for a delicious and tasty treat on a ketogenic diet then try
this one out.
Yummy peanut butter bites made with coconut flour and keto friendly.
Great for a grab and go breakfast for those hectic mornings or just to enjoy
a tasty treat. With a few ketogenic essential ingredients you can make these
amazing peanut butter and jelly cups. The whole family will love these
including kids.
This is definitely low carb and keto friendly and the BEST peanut butter
idea – a favorite treat on keto. Learn how to make these yummy cups with
step by step instructions. Great muffins for breakfast, snack, treat, party
or even dessert! Check out this simple keto & recipe for the BEST peanut butter
and jelly cups.

Keto Peanut Butter and Jelly Cups – BEST Low Carb Recipe

Learn how to make keto snacks, keto breakfast or
keto desserts

You choose!

How To Make Keto Jelly

In a small saucepan add the strawberries and sugar-free syrup, cook on
low heat for five minutes, stirring and mashing the strawberries with
a fork occasionally.
Once bubbly add the remaining of the ingredients, the seeds with help
thicken the jam.
Cook for another 3 minutes in low heat stir and continue to mash the
strawberries to avoid any big chunks.
Remove, let it cool for 10 minutes before adding it to the cups.

You can follow these step by step instructions for keto jelly

How To Make Keto Peanut Butter Cups

Preheat the oven to 375°F.
Spray a muffin pan with oil and leave aside.
In a small bowl mix water and PBFIT until you have a creamy peanut
butter paste, leave aside.


In a separate bowl, add and whisk dry ingredients (coconut flour,
xanthan gum, baking powder, and stevia extract)



Add the beaten egg and coconut oil and the peanut butter paste to the
dry ingredients and stir with a rubber spatula until well combined.
The dough will be firm but soft, softer than cookie dough but not liquid
like cake batter.

With a spoon, scoop out about two tbsp of the dough and dd a layer at
the bottom of each muffin tin, followed by one tbsp of jelly per cup, cover
the jelly with more dough. It doesn’t have to be perfectly closed.





Bring to the oven and bake for 25 minutes or until golden and firm.
Remove from the oven, let them cool in the muffin tin for another 2
minutes before removing.

Remove and let them finish cooling in a cooling rack.

In a small bowl mix together the vanilla protein powder and water
until creamy, top cups with it (this step is optional)



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Keto Peanut Butter and Jelly Cups

Ingredients

Jelly

• 100g Fresh Strawberries washed and cut in small pieces
• 2 tbsp sugar-free syrup
• 1 tbsp chia seeds
• 1 tbsp hemp seeds
• 1 tsp stevia extract, powder (more or less depending on taste)

Cups

• 1 cup of water
• ¼ cup PBFIT peanut powder
• ½ cup coconut flour
• 1 tsp xanthan gum
• 1 tsp baking powder
• 2 tsp stevia extract, powder
• ¼ cup coconut oil softened
• 1 egg, beaten

Topping

• 1 scoop vanilla protein (I like this one, great keto option, only 1g of carb for a full serving)
• 3 tbsp unsweetened almond milk
• 1 tsp stevia extract, powder (optional if protein powder is not very sweet)

Instructions

Jelly

1. In a small saucepan add the strawberries and sugar-free syrup, cook in low heat for five minutes, stirring and mashing the strawberries with a fork occasionally.
2. Once bubbly add the remaining of the ingredients, the seeds with help thicken the jam.
3. Cook for another 3 minutes in low heat stir and continue to mash the strawberries to avoid any big chunks.
4. Remove, let it cool for 10 minutes before adding it to the cups.

Cups

1. Preheat the oven to 375°F.
2. Spray a muffin pan with oil and leave aside.
3. In a small bowl mix water and PBFIT until you have a creamy peanut butter paste, leave aside.
4. In a separate bowl, add and whisk dry ingredients (coconut flour, xanthan gum, baking powder, and stevia extract)
5. Add the beaten egg and coconut oil and the peanut butter paste to the dry ingredients and stir with a rubber spatula until well combined.
   The dough will be firm but soft, softer than cookie dough but not liquid like cake batter.
6. With a spoon, scoop out about two tbsp of the dough and dd a layer at the bottom of each muffin tin, followed by one tbsp of jelly per cup, cover the jelly with more dough. It doesn’t have to be perfectly closed.
7. Bring to the oven and bake for 25 minutes or until golden and firm.
8. Remove from the oven, let them cool in the muffin tin for another 2 minutes before removing.
9. Remove and let them finish cooling in a cooling rack.
10. In a small bowl mix together the vanilla protein powder and water until creamy, top cups with it (this step is optional)

Recipe Notes
Topping can also be made with swerve confectioners and water, but the protein adds more nutritional value. This is a great snack for everyone! For Keto and non-keto family member since it is not super high in fat and it is low in carbs, only 4.7g Net carbs per serving!

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 8
Serving size: 1 cup

Nutritional Information

Calories: 160
Fat: 10g
Carbs: 10g
Fiber: 5.3g
Net Carbs: 4.7g
Protein: 8.4g

Keto Peanut Butter and Jelly Cups