KETO MAKEOVER - Creamy Peanut Butter Coco Whip Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 tbsp Agave Syrup - Blue Agave 8 tbsp creamy peanut butter [any you like]2 tbsp Coconut Oil 25 tbsp [entire tub] of Coconut Whip or Cool Whip Lite Whipped Topping 1 gram(s) Chocolate, Dark 70% Cacao [small amount of shavings on top of each cup] this is so bitter it WON'T BE TEMPTING so no worries.
1) Over Medium Heat - put 2tbl coconut oil, 8tbl peanut butter and 3 tbl blue agave syrup in bowl and heat 5-7 mins till creamy
2) Put cupcake liners in cupcake pan 12-18
3) Using half tub of coconut cool whip mix in 2tbl chocolate cocoa powder - then fill each cupcake liner with 1 big tbl
4) Add 2-3 tbl peanut butter
5) Using remaining coconut cool whip add another 1 tbl to top off all cups
6) Using Lemon zester - zest off some of the dark chocolate bar shavings for top
7) Put in freezer 1 hour + keep in freezer safe ziplock in freezer and take out anytime you want a small sweet snack.
Serving Size: 1 cup each / Total Recipe 12-18 cups
2) Put cupcake liners in cupcake pan 12-18
3) Using half tub of coconut cool whip mix in 2tbl chocolate cocoa powder - then fill each cupcake liner with 1 big tbl
4) Add 2-3 tbl peanut butter
5) Using remaining coconut cool whip add another 1 tbl to top off all cups
6) Using Lemon zester - zest off some of the dark chocolate bar shavings for top
7) Put in freezer 1 hour + keep in freezer safe ziplock in freezer and take out anytime you want a small sweet snack.
Serving Size: 1 cup each / Total Recipe 12-18 cups
Nutritional Info Amount Per Serving
- Calories: 80.8
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 31.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.6 g
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