Keto Peanut Butter Cup Cake Bites
1.3g
Net Carbs
2.3g
Protein
6.7g
Fat
2.2g
Fiber
81
Calories
Ingredients:
- 1 tablespoon Unsalted Butter Stick
- 1 1/2 tablespoons Coconut Flour
- 2 tablespoons Maple Syrup (sugar-free)
- 1 each Egg (1 large fresh, whole, raw egg = 50g)
- 1/8 teaspoon Xanthan Gum
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking powder, double-acting, sodium aluminum
- 1 pinch Salt
- 1 tablespoon Peanut Butter, natural creamy
- 2 pieces Atkins Keto Peanut Butter Cups
Directions:
- Heat oven to 350° and prepare 8 wells of a mini muffin tin with a spray of oil.
- In a small bowl, whisk together melted butter, syrup, egg and vanilla until well combined. Add coconut flour, baking powder, xanthan gum and salt and mix until well combined and no lumps remain. Stir in the peanut butter, creating swirls in the batter. Fill each mini muffin well with 1 tablespoon batter and bake for 12-15 minutes, or until tops are beginning to brown. It takes a little longer to bake these cute cakes because they have a good dose of fiber in them.
- Cut Atkins Keto Peanut Butter Cups into quarters. After you remove the cake bites from the oven, place a peanut butter cup piece on top and allow to melt. Store in the refrigerator for up to 5 days. One cake bite is one serving.
