My keto Peanut Butter Cup Cookies are a match made in heaven. With a tender cookie crust, chocolate ganache filling, and the crunch of salty peanuts on top your cravings will be fulfilled.
Start by whisking the eggs and melted coconut oil with the peanut butter and vanilla.
Add the peanut butter powder, sweetener, salt, almond flour, coconut flour and baking powder. Mix until well combined.
Divide the batter between 30 mini muffin cups lined with aluminum liners.
Bake for 14-16 minutes or until golden around the edges. While warm and still in the pan use a tart tamper or the rounded back of a teaspoon to make a well in the center of each cookie. Cool completely.
To make the ganache heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth.
Fill the cooled cookies with the prepared ganache. Top with a few peanuts.
Notes
TIP: Chill the cookies before removing from the tin if you did not use cupcake liners. After chilling, I set the bottom of the pan in warm water for a few seconds and then ran a small knife around the edges and they popped right out.Nutrition: This recipe makes 30 cookies. The nutrition facts are for 1 cookie. There are 1.8 NET carbs per serving.Notes on Sweeteners: