I’ve loved the combination of peanut butter and raspberry jam ever since I was a child. I obviously don’t do the sandwich version anymore, but these keto cups allow me to enjoy that salty-sweet flavor and feel a little like a kid again.
Yield: 12 cups (1 per serving)
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time: 45 minutes
- ¾ cup fresh raspberries
- ¼ cup water
- 6 to 8 tablespoons powdered erythritol-based sweetener, divided
- 1 teaspoon grass-fed gelatin
- ⅔ cup creamy peanut butter (salted)
- ⅔ cup coconut oil
The peanut butter mixture is best made with a powdered bulk sweetener, but you could probably get away with any sweetener if you really prefer.
1. Line a standard-size muffin pan with 12 silicone or parchment paper liners.
2. In a medium saucepan over medium heat, bring the raspberries and water to a boil, then reduce the heat and simmer for 5 minutes. Mash the berries with a fork.
3. Stir in ¼ cup of the powdered sweetener until combined. Whisk in the gelatin, then let cool while you prepare the peanut butter mixture.
4. In a microwave-safe bowl, combine the peanut butter and coconut oil. Microwave on high power for 30 to 60 seconds, until melted. Whisk in 2 to 4 tablespoons of powdered sweetener, depending on how sweet you like it. I prefer mine less sweet.
5. Spoon about 1 tablespoon of the peanut butter mixture into each cup and set in the freezer to firm up, about 15 minutes.
6. Divide the raspberry mixture among the cups and top with the remaining peanut butter mixture. Refrigerate until firm, about 30 minutes.
STORAGE INSTRUCTIONS: These cups need to stay refrigerated to be firm enough to eat. They will last for up to a week.
CALORIES: 200 | FAT: 19.4g | PROTEIN: 3.6g | CARBS: 4.4g | FIBER: 1.4g | ERYTHRITOL: 10g