Keto Peanut Butter Jelly Cups
These adorable mini peanut butter jelly cups are the perfect low carb bite sized treat.
How to Make It
Step 1
Start by making the strawberry jam. Slice the strawberries in half and add to a medium saucepan with the water.
Step 2
Bring to a boil and continue to boil rapidly until the strawberries are soft enough to mash with a fork (about 4 minutes). Reduce the heat to a simmer, stirring regularly and cook until all the liquid has evaporated and the strawberries are reduced to a thick jam (about 4 minutes). Reserve to one side to cool completely.
Step 3
While the strawberries are cooling, add the coconut oil, xylitol, salt and cocoa powder to a food processor. Blend on a medium setting until you have a thick, runny chocolate sauce consistency.
Step 4
Arrange 9 mini cupcake cases and spoon ½ teaspoon of chocolate sauce into the base of each case, as level as you can, covering the bottom completely.
Step 5
Place the cupcake cases into the fridge to chill for 5 minutes until set. Reserve the remaining chocolate mixture to one side at room temperature.
Step 6
Remove the cases from the fridge and spoon 1/3 of a teaspoon of peanut butter on top of each chocolate layer, pressing down flat.
Step 7
Spoon 1/3 teaspoon of strawberry jam on top of each peanut butter layer.
Step 8
To finish, spoon 1 teaspoon of chocolate mixture over the top of each cup, completely covering the jam and peanut butter.
Step 9
Place in the fridge for 15 minutes to set.
Ingredients
- Peanut Butter Smooth Style Without Salt
3 teaspoon
- Water
2 tablespoon
- Coconut Oil
1 cup
- Strawberries
¾ cup, halves
- Xylitol Sweetener
½ tablespoon
- Cocoa Powder
¼ cup
- Salt
⅛ teaspoon