Ingredients:

½ C. Butter



1 C. Peanut Butter

1 Egg

2 T. Unsweetened Almond Milk

½ C. Swerve Granular

½ C. Swerve Brown

1 T. Vanilla

2 C. Keto Protein Flour

½ t. Salt

1 t. Baking Soda

24  Sugar Free Peanut Butter Cups

Easy Directions:

  1. Spray a mini muffin pan and set aside.
  2. In a large mixing bowl, cream together the butter and peanut butter. Add in both Swerves, egg, almond milk and vanilla. Mix well.
  3. In a small bowl, combine flour, baking soda and salt.
  4. Add to first mixture and combine well.
  5. Spoon into each muffin cup.
  6. Bake at 375 for 10 minutes.
  7. Remove from oven and place a peanut butter cup into each cookie’s center, pressing down.
  8. Let cool and set.
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