1 bag (9-10 oz) of sugar-free chocolate chips cookies in a double boiler
1 tablespoon of coconut oil
1 jar (16 oz) of sugar-free peanut butter (with or without the peanuts)
pinch of salt
Add 1 bag (9-10 oz) of sugar-free chocolate chips in a double boiler (a pot resting in another pot with boiling water in it).
Add 1 tablespoon of coconut oil.
Melt, stirring frequently until smooth, then turn off heat.
Add pinch of salt.
In a separate bowl, add 1 jar of peanut butter (16 oz).
Add almond flour in the peanut butter until thick and does not stick to the spoon.
Amount of the almond flour will vary depending on how oily your peanut butter is.
Spoon in small amount of melted chocolate into molds.
Add about 1 rounded teaspoon of peanut butter mixture into the molds.
Press down on peanut butter so it would not be above the top of the molds.
Spoon in more chocolate to cover the peanut butter.
Drop the mold a few times to push out air.
Put in freezer for about 15-20 minutes.
Enjoy this delicious low-carb and no-sugar treat!
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