Keto Vegan White Chocolate Peanut Butter Cups (Dairy Free)
The popular white peanut butter cup gets a keto, vegan and dairy-free makeover- A sweet and salty center covered in a creamy shell, these 4 Ingredient vegan white chocolate peanut butter cups could not be any easier! No milk, sugar, or cream, but you'd never tell- Gluten-free, low carb and with a peanut-free version too!
Line a 20 count mini muffin tin or 12-count standard muffin tin with muffin liners and set aside.
Set aside half a cup of the white chocolate chips. In a microwave-safe bowl or stovetop, melt the 3 1/2 cups remaining chocolate chips until smooth and silky. Moving quickly, distribute the melted white chocolate amongst the lined muffin cups, scraping down the sides. Once it is all done, place in the freezer.
While the white chocolate cups are freezing, start preparing your peanut butter filling. Add your peanut butter and flour and mix well. Using a tablespoon, add milk of choice until desired texture remains.
Remove chilled white chocolate cups from the freezer and evenly distribute the peanut butter filling amongst them all. Once it is all used up, melt the remaining half cup of white chocolate chips and pour to cover each of the cups. Refrigerate until firm.
* To keep it keto-friendly, use a sugar-free white chocolate bar. ** I used unsweetened coconut milk. For a creamier filling, add more milkKeto Vegan White Chocolate Peanut Butter Cups (Dairy Free) can keep at room temperature, in a sealed container, for up to a week. They are best kept refrigerated and are freezer friendly.