Coffeecake Muffins (low carb, keto, yada yada)

It's been a long, long time since I've posted.  Life is still... life-ing.
It's been a tough past couple years.  Most of the time I don't even think of my old cooking and recipe blog!

This afternoon I was taking a break from convincing myself NOT to do all the things my brain is telling me should get done.  I had Coffee Cake Muffins on the counter so I stood there eating one when I suddenly thought about the cooking blog, "An American Housewife" Cooks. No idea why but it popped in my head.  I was SURE I had posted this recipe... probably at least 2 or 3 times, as I've made it at least 50 times in the past 10 years.  I snapped a picture with my cellphone as I was eating, and then later, came online to see if it was here.

Well, I have no idea... because I didn't find it within the first 8 seconds of searching so I just opted to post again.

Carb count depends on the products and brands you use.  Also, when I first started to make this recipe, there were VERY FEW products available... so my original hand written recipe card calls for things like Splenda and I think (?) Brown Sugar Twin or something like that.  Because back then the market had almost no sugar-free, low carb, keto products.  So things change over the years.  Use what you use.  Count your carbs and sugar using your products. 

 

Coffeecake Muffins

Topping:

1/2 c almond flour
3 T brown sugar style natural sweetener
2 T coconut flour
3/4 t cinnamon
1/4 c melted butter

Mix the topping ingredients together to blend well and set aside.

 
Muffins:

2 c almond flour
1/3 c sweetener of choice
1/4 c whey protein powder (unflavored or vanilla - zero carb, zero sugar)
3 T coconut flour
1 T baking powder
1/2 t cinnamon
1 t vanilla
1/4 t salt
1/2 c melted butter
4 eggs
1/2 unsweetened almond milk

Preheat your oven to 325.
Whisk together the dry ingredients for your muffins.
Stir in the butter, eggs, almond milk and vanilla.  Mix well by hand or briefly with mixer.

Fill lined muffin tins (makes 1 pan of 12-ish or about 6 jumbo with some leftover).  Place some of the crumble topping on each muffin tin of batter.  Bake for 25-30 minutes until done.  Cool complete in pans.  

If you wish at this point you can add a simple sugar free drizzle on top:
1/4 c powdered natural sweetener
2 T water or almond milk
1/2 t vanilla

Or top with a sugar free frosting.  I used a cinnamon flavored frosting on the ones in the photo above. 

 

 

 

 

 

 

Keto Brownies (Note to self: THIS ONE!!!!!!)

Last night, spur of the moment, decided to make brownies before bed.

I don't like chocolate and rarely crave sweets but I've been starting back on keto after a long, long time off  due to... things; and after a couple days, I was mentally craving foods I knew I didn't even really like. However, I know when I am re-starting keto or sugar free, low carb, I always start to crave crazy things around days 3 and 7 just because I want something sweet.  (25 years of eating mostly low carb/sugar free you start to know yourself!)

Chose a cast iron skillet this time for no particular reason.  When I was going to add the sweeteners, I grabbed my current mixture of allulose, monk fruit and stevia but saw a bag of Splenda Magic Blend I forgot I even had.  Used half that and half the allulose blend (that I'm trying to use up as it's used in so few recipes as it's a 'softer' finish so it's best in things like homemade ice cream... not baked goods that you like with a crisp edge).

I ended up eating it warm, straight from the oven, with a spoon.
Then I went to bed.

  
Brownies

3/4 c almond flour
1/2 c natural sweeteners (used Splenda Magic Blend, and Allulose, Monk Fruit and Stevia)
1/4 c cocoa powder
1 t baking powder
1/4 t salt
3 oz cream cheese
1/4 stick melted butter
2 eggs
1 t vanilla
1/2 c sugar free chocolate chips (used Lily's this time)

Oven to 325.  Buttered pan.  Combine the dry, add the wet.  Mix.  Pour into pan and smooth the top.  Bake 30-35 minutes.  Let cool completely.

A really ugly photo of the brownies literally right out of the oven.  It was night time, and my kitchen lights always make things look ugly even in the day (with a yellow cast) but at night, even uglier.  They are actually a deep, deep dark chocolate color and were oh-so good!!!! A quick photo of one I ate at lunch today.

   And to make it easy to 'grab one' I sometimes do this with brownies or cheesecake... make them into little "brownie bites" or "cheesecake bites" so I can grab just one and not have to rely on myself for portion control.

  

Homemade Sugar Free No Churn (No Machine) Ice Cream - Coffee flavor!

Was craving ice cream lately but never wanted to add it to the grocery budget.  I lent our ice cream maker to our daughter and haven't borrowed it back yet so I had to make the 'no churn' 'no machine' kind which takes making the sugar free sweetened condensed milk first (which is what takes the most time).  Luckily I was home yesterday and could start it and let it simmer away without standing there willing it to go faster.

 

 

Homemade Sugar Free Coffee Flavored Ice Cream

1 c heavy cream
1 1/4 c heavy cream
1/2 c unsweetened almond milk
3/4 c sweeteners - mixture of allulose, bochasweet and monk fruit
2 T butter
1/2 - 3/4 t Thick It (a xanthan based thickener available online)
1 T espresso powder
1 t vanilla
1-2 t instant coffee (I use one full single packet)


In a saucepan mix the 1 c heavy cream and almond milk along with about half the sweetener.  Bring to a brief boil, then reduce to a constant fast simmer for about 45 minutes until it's thickened up a little. Stir every now and then and make sure your heat isn't too high or it will scorch.  Remove from heat and whisk in the butter and the ThickIt (by sprinkling over the top and whisking briskly).  Add the espresso powder and vanilla.  I used a stick blender briefly pulsed a couple times to make it super quick.  

Cool this mixture either in the refrigerator or let it set until completely cool.

Whip the 1 1/4 c heavy cream to stiff peaks along with the last half of the sweeteners.  Fold in the coffee mixture.  When combined, stir and swirl in a teaspoon or so (1 packet) instant coffee.  Leave it swirled to give that look or mix it in completely if you prefer a solid color soft brown ice cream.   Transfer to the container for the freezer, seal and freeze for about 5-6 hours.

 

Coffee mixture after whisking.  Now let it cool completely before adding in the whipped cream

Homemade Yogurt (... with starter culture and made in the oven)

 

 

I've posted my regular 'go to' homemade yogurt recipe here before (here is one from 2019) which I use dry milk powder (so I don't have to bother heating it) and a heating pad to incubate it. (Is that the right word?  ha ha.  Sounds weird.)

This time around I'm using half and half I wanted to use up - and most importantly, I gave my heating pad to a family member and don't have one right now.  I don't have a 'yogurt' maker nor do I have a yogurt button on my electric pressure cooker so I did it the old fashioned way... in the oven.

I also opted to sweeten it just a bit at the start instead of at the end.   This yogurt made with half and half is so incredibly thick and creamy - very very good.

Yogurt
With starter culture and made in the oven

 

1/2 gallon half and half
1 c unsweetened almond milk
1/3 - 1/2 c natural sweetener
dash of vanilla
2 T yogurt with live active cultures or a packet of yogurt culture starter

Mix the half and half and almond milk (if you are using almond milk in addition to half and half) with the natural sweetener in a large pot on the stove.  Over medium, heat slowly to 180 degrees.  Simmer at this temperature or as close to it (180-190) for about 10 minutes, stirring most of the time.

Cool the mixture to 110 either slowly letting it set or quickly with a cold water/ice bath.

Stir 1 cup of the warm mixture into the 2 T yogurt or the starter culture.

Add it all back into the big pot and stir.

Add some vanilla if you wish or leave it plain depending on what kind of yogurt you want.

Ladle it into jars at this point if you wish or you can leave it in one large container.

I added freeze dried fruit to the bottom of some of the cups and left some plain.

In a briefly warmed oven, set the tray of sealed jars, or the container of yogurt.

Leave the oven light on for warmth and leave alone for about 12 hours (all night works well).

Once set, chill the yogurt for at least 3 hours.

At this point you can add flavorings, fruit, etc. to the yogurt if you wish as well.    Keep refrigerated until using within 2 weeks.

 

From My Instagram: Homemade Blueberry Granola (Can be made keto, sugarfree and low carb)

 

 

 

 

This weekend I posted on my Instagram that the homemade granola was replenished.  That might be why some of my readers are here, because they saw that one.  However, homemade granola is something I've posted a number of times in the past already - my favorites are blueberry granola and vanilla almond granola. 

Here is an image of one of the previous times I've posted this one...... for those of you who missed it or are new here.

 

 

There are SO MANY WAYS TO PLAY WITH THIS RECIPE!  I've noted some of mine below the recipe.

Blueberry Granola Cereal

1/3 c sweetener blend (Erythritol, Allulose, Bocha, - whatever you like)
1/2 c sliced almonds, crumbled a little bit
1/2 c pecans, chopped
1/4 c almond flour
1/4 c Angel Food Flavor whey protein powder or Vanilla Isopure Protein Powder
1/4 c egg white protein powder (I use Jay Robb)
1/4 c real butter
1 t blueberry emulsion (I use LorAnn)
1/2 t cinnamon powder

Preheat your oven to 300 degrees. 
Stir the dry ingredients plus the emulsion together in a large bowl.  Cut in the butter in pieces until it starts to resemble crumbs.

Spread on a cookie sheet lined with parchment or foil.  Bake 12 minutes or so, stir, flip a little bit to get the edges to the center and the inside to the outside.  Continue baking another 5-10 minutes until it's starting to turn golden.

Remove from the oven but leave it on the baking sheet.  Stir it just a little bit, then leave it to cool completely. 
It crisps up as it cools.  When completely cooled and crisp, then you can package in an airtight jar or container. 

NOTE:  Play with your recipe to use what you have and what you like.  

• The sweetener mixture (Having at least 1/3 of your mixture be erythritol is best for it to crisp nicely).  
• The whey protein powders and egg white powders.  I'm stingy with my egg white protein powder because it's so expensive - almost always use a mixture of whey and egg white unless it's for something 'meringue' like.  
• I also only use Devotion and Isopure brand whey protein powders because they have zero sugar and zero carbs - many whey protein powders have carbs and sugar grams.  CHECK YOURS for accurate counts.
• I've added a couple tablespoons of Flaxseed meal to the last two batches I made.
• Added chopped walnuts to some of the batches - which I love.

From my Instagram: Homemade Taco Sauce

If you are clicking here today because you saw my post on the crunch wrap supremes and homemade taco sauce I was making today, here is the taco sauce!

No sense in re-creating the wheel as I've posted this recipe numerous times in the past.  Here is a re-post of one from 2021. 

  

2021...

 

It takes less than 10 minutes and I can make 4 bottles worth in one recipe!  

I've been making this for 20 years. I used to put it into small mason jars or re-purposed dressing jars, iced coffee bottles, etc.  but a number of years ago they started to sell Taco Bell sauce in the grocery store and once in a while I'd buy it.  I then save the bottles and reuse them.  

I'm doing this from memory but it's so easy and follows a 4-3-2-1 pattern, I'm sure you'll memorize it in a minute as well!

Taco Sauce

3 c water
3 t corn starch

Place in a sauce pan on the stove, turn on the heat to medium high and whisk. When it's all mixed in, add;

1 - 6 oz. can tomato paste
4 t chili powder
3 T white vinegar
2 t salt
1 t cayenne pepper powder

Whisk over medium high heat just until it starts to bubble and thicken, turn down to simmer and simmer for a few minutes before removing from heat and letting cool down before you pour it into whatever containers you wish.

 

There is a video on my story on Instagram today that includes me whisking and stirring the taco sauce on the stove.

Here are some random photos I took quickly with my cellphone of me whipping up a batch quickly while the baby was playing and giving me a few minutes to do so! 

  

 

Sauce is done - filling the bottles

 _____________________________________

 

 

 

 

 

 

Sugarfree Homemade Slushees (or Slurpees - different areas call them different things and I've lived all over the country so I use both!)

 

I'm a slurpee-slushee-Icee kind of girl... but I almost never, ever buy them because they are full of sugar.  I've think I've only had 2 or 3 in the past 10 years.  Instead, I typically make due with crushed ice and water-flavor drops or sugarfree flavored syrups, which is fine. But when I want the real deal, or as close to the real deal as I've come here at home, and still be sugar-free this is the one I use.

This weekend I've been on a homemade slushee kick at night and craving them.  This is actually a really good way to use up some of those 'odd' flavor oils and extracts that come in a variety package  that you had to buy because you needed 'one' of the flavors and the rest just sit in the cupboard, or you randomly bought because they looked good, or were a good sale.  (This is why I have cherry flavor - it came in a variety pack that I needed the peppermint oil in, and the grape flavors were on clearance and I thought they sounded good but I've never, ever used them for anything other slushees.)

I WISH I could do a home version of the Icee.  Blue Raspberry is my favorite but Icee's are made with a special machine to get their texture, if you blend this one on high until it's frothy it's kinda close, but basically made, these are more of a slurpee/slushee.

👉These are typically made with Club Soda but I don't have any right now.  What I DO have is a few cans leftover from Christmas entertaining of sugar-free Sprite.  This was a great way to use those up (we don't drink them, but were for entertaining guests).  You can use Sprite or 7-up if you don't have club soda.

Play around with flavors; I have grape and black cherry Kool-Aid powder packets on hand so that is what I make.  You could do Lime or Orange or whatever flavors you wish.  Just make sure your flavor extracts 'match' or compliment your Kool-Aid flavor. 

Last hint:  I like to add a little bit of citric acid to mine sometimes as I love sour things more than sweet and a sweet/sour slushee is yummy when you like things like sour gummies, etc.

This makes one large or 2 small slushees

SUGAR FREE SLUSHEE

1 cup or mini-can club soda or sugar free sprite or 7-Up
1/4 c granulated sweetener (I like to use erthritol and monk fruit blends)
1/4 t (scant) dry Kool-Aid powder mix (grape and cherry shown in my photos)
1/4 t (scant) extract or oil flavorings - taste test to see what your level of flavor is preferred
1 1/2 c (or so) crushed ice
A good blender

Put the soda, sweetener and flavorings into a blender and blend or pulse smooth. Add the ice and continue to pulse or blend a little bit until all the bigger chunks of ice are uniform and tiny.  Pour into a large cup (about 12 oz) or make 2 smaller.  Taste test to know next time if you like to add more or less of the powder, extract or sweetener.  Also, if you like sour candies/drinks try adding about 1/2 t of citric acid granules to kick it up a notch.

  

My grape sugarfree slushee... ready to enjoy last night while I watched episodes of Friends on my computer

 

Blending the mixture to crush the ice uniformly....  you can taste test at this point and add a little more powder, extract or even sweetener if you think it needs more of something.  I like the amounts as they are written above but everyone has different tastes!

 

 

 

I don't measure the ice, I just fill the cup with crushed ice from the refrigerator and toss it in.  This is about 1 1/2 cups as it's a 12 oz. to-go coffee cup.

 

These oils keep forever and never go bad... but you still want to use them up, right?  Ha.  This is my grape flavoring.

 

The dry Kool-Aid packets... here is grape and black cherry.

 

I like the flavor of mixing more than one natural sweeter so I keep a container in my pantry where I dump in new bags of sweetener(s).  Use what you like.

 

I bought these for some of the house guests we had here at Christmas last month.  We don't drink them so they were leftover, but because I don't have club soda in the pantry right now, these work well.

You can use extracts if you have them (the bigger bottles that you find in the baking aisle at your local grocery store, or you can use flavored oils, which are more intense so you can use a little less.  I like strong flavors so I use the oils since I have them on hand anyway, but I also have emulsions and extracts I use too depending on what flavor I want that day.  

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free

STRAWBERRY CRUMBLE BARS - keto, low carb, sugar free and so good.  

 

 

Last night I decided I'd make some raspberry crumble bars to have here as snacking options for the next couple days. 

Incredibly yummy... even if I don't bother to take out perfectly cut squares and prop them up for a social media worth "photo shoot" - Meh. 

 

 

STRAWBERRY CRUMBLE BARS

I used the dry ingredients from my keto white cake mix recipe:

3 c good quality, blanched, fine grained almond flour
1/3 c whey protein powder - vanilla or unflavored (I only use zero carb, zero sugar)
2/3 c sweetener, granular (I like erythritol and monk fruit blended versions)
2 t baking powder
1/2 t baking soda
1/2 t salt

Then I used the wet ingredients from my raspberry crumble recipe, increased amounts a bit:

9 T butter, melted
1 1/2 t vanilla or mixture of almond extract and vanilla extract
2/3 c sugar free strawberry preserves, jam or other filling of your choice
Grease or line a 9" pan with parchment.  Preheat the oven to 350.

Whisk together the dry ingredients.  Melt the butter in cup in the microwave and add the extract to it.  Pour this into the dry mixture and mix with a spatula until it starts to come together - the consistency of a crumbly play-doh.   Press just over half the dough into a greased 8X8 inch pan. 

Bake this bottom crust for about 10 minutes at 350 degrees.  Take it out and let it cool for about 10 minutes. 

Place the preserves or jam in a bowl and microwave for a minute or so to soften the preserves for spreading. Spread the filling over the crust, getting up into the corners and sides as well.  Now crumble the rest of the topping over it all and press down lightly just to adhere to the filling, but don't flatten it.  Return to the hot oven and bake for 18-25 minutes until turning golden brown.  Remove from oven and let cool completely.

You can eat them as they are or add a simple glaze made from about 1/3 c powdered or confectioner sugar-free sweetener, a dash of vanilla, 1/2 teaspoon soft butter and a teaspoon or 2 of milk or cream - make as thick or thin as you like with the cream amount.  You can spread lightly on the bars or drizzle.  Let set, cool in the refrigerator or serve right away.

 

 

 

 

 

SugarFree and Low Carb Caramel Bars....

 

I mentioned this one yesterday when I was going to make raspberry bars; it's the same recipe with different fillings.  Any jam, pie filling, pumpkin, caramel, etc.  I thought I'd repost this caramel version (I think the original post was back in 2019?).   Just makes it easier to find.

Caramel Bars - Sugar Free and Low Carb

2 c almond flour
2 T coconut flour
2/3 c Erythritol with Monk Fruit (granulated sweetener of your choice)
1/4 t sea salt
6 T butter, melted
1 t vanilla
1/2 c sugar free caramel sauce like Smuckers Sugar Free Caramel

Whisk together the dry ingredients; almond flour, coconut flour, sweeteners and salt.  Melt the butter in cup in the microwave and add the vanilla to it.  Pour this into the dry mixture and mix with a spatula until it starts to come together.   

Press just over half the dough into a greased 8X8 inch pan.  Bake this bottom crust for about 10 minutes at 350 degrees.  Take it out and let it cool for about 10 minutes.  

Drizzle the caramel sauce all over the crust, getting up into the corners and sides as well.  Now crumble the rest of the topping over it all and press down lightly just to adhere to the caramel but don't flatten it.  Return to the hot oven and bake for 25 minutes until turning golden brown.  Remove from oven and let cool completely to cut.  (I was craving these immediately so I used a fork and ate it warm from the pan... it would be great over vanilla ice cream this way too!)  And then this morning, when they were totally cool, I sliced them into bars... and had one for breakfast with my coffee. 

You can add extra salt sprinkled over the caramel layer if you like 'salted caramel' desserts.  I thought they were delicious as is.

Sugar Free Red Raspberry Crumble Bars (Note: they are wheat free too)

 

 

I've been craving the raspberry crumble bars I make (sugarfree and lowcarb - keto) but hadn't had time to make them or even start to think about being able to (yep, it's been that insanely busy around here for the past 6 weeks or so) but today I was not only still craving them, but accidentally stumbled upon my old post featuring them from June of 2019... I'm taking it as a sign!  I have a lot going on this morning and early afternoon but I'm holding out that around 3:pm I'll be able to sneak in a little kitchen time to get a pan of these into the oven!  SO GOOD.

 

Red Raspberry Crumble Bars

2 c almond flour
2 T coconut flour
2/3 c Erythritol with Monk Fruit (you can use a granulated sweetener of your choice)
1/4 t sea salt
6 T butter, melted
1 t vanilla
2/3 c sugar free red raspberry preserves or jam of your choice

Whisk together the dry ingredients; almond flour, coconut flour, sweeteners and salt.  Melt the butter in cup in the microwave and add the vanilla to it.  Pour this into the dry mixture and mix with a spatula until it starts to come together.   Press just over half the dough into a greased 8X8 inch pan. 

Bake this bottom crust for about 10 minutes at 350 degrees.  Take it out and let it cool for about 10 minutes. 

Place the preserves in a bowl and microwave for a minute or so to soften the preserves for spreading. Spread the raspberry filling over the crust, getting up into the corners and sides as well.  Now crumble the rest of the topping over it all and press down lightly just to adhere to the raspberry preserves, but don't flatten it.  Return to the hot oven and bake for 25 minutes until turning golden brown.  Remove from oven and let cool completely to cut. 

Repost from June, 2019.

I keep various jams and preserves on hand for my husband's peanut butter and jelly sandwiches, so I had Smucker's brand in the refrigerator.  You can use whichever brands you like.

Melt it a bit in the microwave for easy pouring and spreading over the crust.

Fresh out of the oven!
 

I keep these in the refrigerator - they slice easily and taste... incredible!

 

 

 

 

Cream Filled Vanilla Keto Cupcakes (from my previously posted mix in a jar)

 

 

Last week I noticed we had a little bit of sour cream left in the refrigerator container I needed to use up.  Usually my first thought for using up the last of the sour cream before a fresh grocery shopping trip is to make something like chicken enchiladas or another Mexican dish.  But then I suddenly thought about the jar of DIY cake-mixes I had in the pantry.  I knew one of them used a bit of sour cream.

That was perfect, because I also noted I had to use up some heavy whipping cream as well, which I could use for the frosting!

If you follow me on this site or my Instagram, you might recall that I like to make my own mixes for things, and I did a post in 2021 for a few keto cake and cupcake mixes to store in Mason jars in the pantry.   (Link:  here) 

I still had this mix in the pantry, as any time I've wanted to make cake or cupcakes, I would decide to make them completely from scratch and 'save' the jar mix for when I had 'less time' or was out of an ingredient and needed it.  But I really needed to rotate it out because it had been a year, and one of the ingredients in the mix was whey protein powder - and these are not sealed with oxygen absorbers, these are just regular Mason jars with a screw lid.

 

 

Cream Filled Vanilla Cupcakes (from my mason jar pantry mix)

2 1/2 c almond flour
1/4 c sweetener
1/2 c vanilla whey protein powder (with zero sugar/carbs)
2 t baking powder
1/4 t salt
1/2 c sour cream
4 egg whites
1/4 t cake batter flavor extract or LorAnn Princess Cake Flavoring
1/2 t vanilla
5-10 drops liquid sweetener (optional)

Sugarfree Sprinkles
Frosting of choice and/or whipping cream with 2 T sweetener per 1 c liquid and 1 t unflavored gelatin

Preheat the oven to 325 and line your 12 count muffin tin with paper liners.
To the dry ingredients, add the sour cream, egg whites, flavoring and drops of liquid sweetener if you opt to use it.  Mix until all blended and divide into your muffin tins.  Bake until golden and firm to a slight fingertip touch (about 25 minutes).  Let cool completely.

If you use your favorite frosting or filling recipe, you can use it as is, or what I prefer, to blend it with some whipped cream.  Up to you.  I used stabilized whipped cream in mine this time. 

Stabilize whipping cream by sprinkling a teaspoon of unflavored gelatin powder over a tablespoon of water in a little container and letting it soften for a few minutes, then pop it into the microwave to soften and 'melt' for about 15 seconds.  Let it cool.   To a cup of cold, heavy whipping cream, add about 1-2 tablespoons sweetener (depending on how sweet you like your whipped cream) and a dash of vanilla, and start to beat it. As it starts to thicken but isn't yet stiff peaks, slowly drizzle the gelatin mixture down the side of the bowl, into the whipping cream, continue to drizzle and whip until it forms stiff peaks. 

I used about 1 1/2 cups of whipping cream, which doubles to about 3 cups when whipped.

Put into a plastic decorator bag with the end snipped off (or use a tip if you wish) and push a bit of filling into each cooled cupcake.  Top with a swirl of whipped cream on the top and sprinkle with sugar free sprinkles if you wish.

 

 

 

 

 

 

 

 

Sugarfree, low-carb, keto Peanut Butter Cups

 

These are the sugar free versions - substituting erythritol and monkfruit sweetener for the sugar and sugarfree chocolate chips for the regular.  The coconut oil takes the place of melted shortening usually called for - and yes, you can use melted shortening if you don't have coconut oil.

 

Sugar Free Peanut Butter Cups

1/2 c creamy peanut butter
1/4 - 1/3 c sweetener of choice
1/4 c almond flour
1 t vanilla
1 cup (ish) sugar free chocolate chips
1 T MCT or coconut oil, or melted shortening or real butter

Beat the peanut butter, sweetener, almond flour and vanilla.  Roll in balls approximately 3/4" each.  Place in a mini muffin tin, lined with small candy/cupcake liners.  Melt the chocolate chips in the microwave on 45 seconds, stir a bit, melt another 30 seconds, stir.  As soon as they are melted, add the coconut oil (or butter, shortening) and mix well.  Spoon melted chocolate over the peanut butter filling.  Place the mini muffin tin in the freezer for about 15 minutes to harden.

NOTE:  When and if I make these for people other than my own family and myself, I make the melted chocolate first, and dab a little in the bottom of the cup, then add the peanut butter filling, then top with the chocolate.  This ensures a fully encompassed bite of filling with the chocolate cover.  But for the ease of quick, easy and who cares what they look like for everyday?  I skip the bottom dollop.  Mostly they are covered anyway.

The peanut butter filling (use peanut butter with no sugar added if you need keto)

 

 

 

Roll with your hands or use a tiny little scoop

 

I wanted to use up the last of my MCT oil in this container, and added a bit but real butter to make up the rest needed.

The tops dolloped with melted chocolate and ready for the freezer

When you take them out of the freezer, hardened, you can peel the paper liner off.  If you've used coconut oil or MCT oil, the chocolate melts pretty quickly with the warmth of your fingers if you are hot handed.  :)