These froyo peanut butter cups are a simple, no-bake treat that satisfies you sweetening while keeping carbohydrates low. With extra perfect keto collagen for a boost of proteins and support for healthy hair, skin, nails and intestinal health, they are a freezing snack that you can enjoy at any time.
Benefits of Keto peanut butter cups
- Bin and ready with minimal preparation
- Raised with protein and collagen
- Low carbohydrates and freezing friendly
- Adaptable with your favorite collagen aromas
- Perfect for meal or dessert
Storage tips
- Save a maximum of 2 months in an airtight container in the freezer.
- Let it thaw at room temperature for 3-5 minutes before eating for the best texture.
Suggestions
- Add a scattered ground peanuts for extra crunch.
- Use collagen with chocolate flavor for a double chocolate version.
- Change peanut butter for almond butter or sunflower seed butter for a nut -free option.
Reception variations
- Berry Swirl: Fold the puree raspberries or strawberries before the freezing point.
- Mocha Twist: Add a dash of instant espresso powder to the chocolate floor.
- Coconut Lover’s: Mix in fragmented unsweetened coconut with the yoghurt layer.
FAQ / Troubleshooting
- Why are my cups icy? Use full Greek yogurt for a creamier texture.
- Chocolate too thick to sprinkle? Add a touch more coconut oil during melting.
- Are stuck in molds? Let the fungus briefly under warm water before you remove it.
Froyo keto peanut butter cups with collagen
These froyo peanut butter cups are a simple, no-bake treat that satisfies you sweetening while keeping carbohydrates low.
- Prep -Time: 10 minutes
- Cooking time: 1 hour (setting time, no cook required)
- Total time: 1 hour, 10 minutes
- Proceeds: 8 cups (depending on fungus) 1X
- Category: Dessert
- Kitchen: American
Dish
Ingredients
Base:
- A few scoops of Greek yogurt
- 2 tablespoon peanut butter
- 1 Create perfect keto collagen (every taste)
- Optional: sugar -free sweetener, to taste
Topping:
- 2 tablespoon Sugar -free chocolate chips
- ½ teaspoon coconut oil
- Flaky salt, for garnish
- In a bowl, mix the Greek yogurt, peanut butter, collagen and optional sweetener into a smooth mixture.
- Transfer the mixture to candy shapes or spread evenly in a parched dish.
- Melt chocolate flakes in a small pot over low heat until coconut oil until a smooth mixture.
- Sprinkle chocolate mixture over the yogurt base.
- Sprinkle with flaky salt.
- Freeze for at least 1 hour or until it is fully set.
- Remove from mold (or cut into squares when they use a dish) and enjoy it.
Power supply
- Serve size: 1 cup
- Calories: 90
- Sugar: 2g
- Carbohydrates: 3G
- Fiber: 1 g
- Egg white: 6g
- Cholesterol: 5 mg
Keywords: Keto peanut butter cups
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