My family love these, they love the peanut butter and these ‘no bake’ cupcakes are on high demand. The Golden linseed and the Maca powder can be replaced with your favourite protein or fibre powder while the rest of the ingredients must remain the same. I use them for their high content of Fibre and vitamins. Again you can use more or less sweetener, depending on how sweet is your sweet tooth.
Ingredients
12 servings of 1 fat bomb in the shape of a cupcake!
3 Net carbs, 4 g of Protein, 12 g of Fat and 2 g of Fiber. It’s a winner!
- 5 teaspoons Truvia or Erythritol
- 1 teaspoon /5g Maca Powder (optional)
- 2 tablespoons Golden Milled Linseed (40 g)
- 2 tablespoons Coconut Oil – solid (100 g)
- 150 g Natural Crunchy Peanut Butter (unsweetened and unsalted!)
- 1 teaspoon vanilla extract (optional)
- For the chocolate layer
- 3 teaspoons Truvia
- 6 teaspoons Cocoa Powder
- 4 teaspoons Coconut oil
Method
1. Add the Crunchy Peanut Butter, 5 teaspoons Truvia sweetener, Golden Milled Linseed, vanilla extract and Maca powder ( if preferred) in a medium bowl. Mix them all together until well combined.
To make the mixture more runny while preparing it, place the bowl with the mixture into another bowl that has hot/warm water.
2. Add in the Coconut oil and mix them again until all ingredient are thoroughly combined.
150 g Crunchy peanut butter Add Linseed, Maca powder, sweetener Mix to combine Add coconut oil and mix all the ingredients The composition will become quite runny once the coconut oil melts
3. In a separate bowl, add 6 teaspoons Cocoa Powder 3 teaspoons Truvia or your preferred sweetener and 4 teaspoons solid coconut oil. On Top of this mixture add 5 tablespoons of the peanut butter mixture.
4. On a cupcake tray, arrange 12 cupcakes cases.
Cocoa powder, sweetener and coconut oil Add 5 tablespoons of the Peanut butter mixture Prepare a tray with 12 cupcake cases
5. Take half of a teaspoon from the chocolate mixture and pour it on the bottom of the cupcake cases. it should be enough to cover the bottom. Add the cupcakes in the fridge for 5 minutes to set.
6. After 5 minutes, add 1 full tablespoon of the peanut butter composition into the cupcake paper cases/greased silicone cases. Divide all the peanut composition in 12 cupcakes. Add the cupcakes gain in the fridge for 5-10 minutes to set.
7. After 10 minutes, pour the remaining chocolate composition on top. About 1 teaspoon for each cupcake. With the back of a teaspoon spread the chocolate composition evenly.
Recipe in Images
150 g Crunchy peanut butter Add Linseed, Maca powder, sweetener Mix to combine Add coconut oil and mix all the ingredients Cocoa powder, sweetener and coconut oil Add 5 tablespoons of the Peanut butter mixture The composition will become quite runny once the coconut oil melts Chocolate composition will be a bit thicker Prepare a tray with 12 cupcake cases Add 1/2 teaspoon of the chocolate composition Spread evenly on the bottom of the cupcake cases After they are cooled add the peanut mixture with a tbsp Divide the composition in all 12 cupcakes and fridge them for 10 min Add one teaspoon of chocolate mixture on top Fridge them Remove them from cupcakes cases and serve Enjoy the 3 layered peanut bites Enjoy the 3 layered peanut bites
You only need 5 minutes to make these and they are delicious and so handy in the Keto diet. High in fat and very low in carbs despite they are sooo sweet.
Enjoy life and enjoy your food!
