In a small saucepan over low heat combine peanut butter, butter and xylitol. Mix continuously until the mixture becomes smooth and all ingredients are combined. The heat needs to be very low in order to avoid burning.
Remove from heat and add the ground peanuts. Mix until combined. Set aside to cool down for few minutes.
Combine all ingredients in a double boiler (in a heatproof bowl over a pan with a gently simmering water, so that the bowl doesn’t touch the water). Mix continuously until the chocolate is melted and combined with the cream and xylitol.
Line a 12-cup muffin tin with paper cases.
Using a teaspoon distribute about half of the melted chocolate around the cases, so that also part of the sides are coated.
Add about 2 teaspoons of the peanut butter mixture on top of the chocolate.
Spoon the remaining chocolate in the cups over the peanut butter, covering it all.
Refrigerate the cups for 1-2 hours before serving. Store in airtight container in the fridge for up to two weeks.
It is very important to use high quality peanut butter without any unhealthy additions like hydrogenated fats and palm oil. That’s why organic peanut butter is preferred. Make sure you check the ingredients on the product packaging before buying it.
For best result use high quality dark chocolate with high cocoa content. If you are not following a keto diet, the cocoa content is not so important.
Instead of xylitol you can use other keto sweetener: like erythritol or stevia.
If you are not concerned about carbs, you can use milk chocolate instead of dark. In this case choose your most preferred chocolate and just melt in on double boiler without adding xylitol or cream.
For high carb but still healthy (refined sugar free) version use coconut sugar instead of xylitol. Beware that the chocolate consistency might become a bit grainy if the sugar doesn’t dissolve but that won’t impact the taste.