1. Set a 12-cup silicone pan on top of a baking sheet. Clear some space in the freezer for this pan—you will need it later. Set aside.
2. Make the Peanut Butter Layer: In a medium bowl, add Peanut Butter Layer ingredients: peanut butter, keto maple syrup, and coconut flour.
3. Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining.
4. Using a small cookie scoop, scoop and drop peanut butter balls into prepared silicone tray. Using a spoon, flatten peanut butter mixture into smooth, even layers.
5. Make the chocolate topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: keto chocolate chips and peanut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
6. Spoon about 2 teaspoons of chocolate mixture over the peanut butter filling. I used this scoop. Tap the pan a few times to help even out the chocolate.
7. Transfer pan to freezer. Freeze for 20-30 minutes, or until firm. Remove from freezer and pop out peanut butter cups. Enjoy! Storing instructions below.

Keto Dessert Recipes We Love

• Chocolate Peanut Butter Fat Bombs
• Keto Peanut Butter Bars
• Keto Cookie Dough