Keto candy Thursday

A super-quick blog to address how I handled my (very) strong desire for Reese's PB Cups during Halloween. Specifically, I wanted the Reese's PB Bats, but I digress.

One fun thing about this whole keto WOE (way of eating - learning something new every day!) is that it allows for a lot of what you want to eat. It just takes a little bit of time to learn modifications and adjustments to recipes. 

Thus far, in no particular order, I've made the following foods in a way that complies with keto "rules". I use the term "rules" loosely. Hence the overuse of quotation marks.

- Pizza (Fathead pizza crust is on another level)
- Breakfast burritos
- Peanut butter cups
- Chocolate chip cookie dough
- Pancakes

The list goes on. Since I plan to keep blogging the recipes, though, I'll add more - as well as more blogs with recipes - to expand what I've been doing. 

This is what I made last week for my peanut butter cup cravings. And also, I made it again today. As in, just now. 

I am unable to make candy in a way that is neat. This is not problematic for me, however.

The recipe is simple. Here's what you'll need:
- 1 cup all-natural peanut butter (peanuts and salt should be the only ingredients)
- 1/4 cup coconut oil
- Sweetener of your choice to taste - I use about 2 T of a stevia/erythritol blend (optional)
- 1/2 cup of Lily's dark chocolate chips
- 1 T of coconut oil 

You can also sub in almond butter if you like. 

Line a mini-muffin tin with paper liners - or not. These will slide out fairly easily without. 

Melt the PB and  1/4 cup coconut oil over low heat in a saucepan, or in the microwave in a bowl. Stir together, and after removing from heat, add your sweetener.  Make sure everything is mixed well, and then fill mini-muffin tins about 3/4 full with the melted PB. 

Melt the chocolate chips and remaining 1 T of coconut oil in the microwave in 20 second increments, stirring until smooth.  To get the drizzled, marble effect here*, just add a generous spoonful of the melted chocolate to each cup. 

*Note: I will make true PB cups - where the chocolate encases the PB - in another post. This is the fastest way to make them.

Stick in the freezer or the fridge until firm. Most of the chocolate sinks to the bottom, creating a lovely chocolate layer on the bottom, while the rest of the PB cup is swirled throughout with chocolate. 

Nutritional info (per each PB cup): 100 cal, 8.6 g fat, 2.8 carbs, 2.4 protein