This recipe is a variation of the classic chocolate peanut butter fonan for peanut butter lovers. Here we are lovers, so, now we make it only this way)))
Cooking time 20 minutes
Serving Quantity 2
Ingredients :
Melted butter 2 tablespoons.
Cream 2 tablespoons
Eggs 2 pcs.
Cocoa, sugar free 4 tablespoons
Erythritol 4 Tablespoons
Sugar Free Peanut Paste 2 Tablespoons
Step 1
Mix butter and cream until smooth. Add the egg and mix well. Then add the cocoa and erythritol and mix to make sure there are no lumps.
Step 2
Take two small baking forms (250 ml), grease the inside with butter. Pour the batter into the molds and place a spoonful of peanut butter in the center.
Step 3
Place the muffins in a preheated 180°C oven for 13-15 minutes. The edges should be dry and the center slightly soft.
Step 4
Take the finished muffins out of the oven. Gently brush the edges with a silicone spatula or knife to separate the cupcakes from the molds. Cover the molds with a plate and gently invert.
Enjoy!
Energy Value per Serving
Calories from fat 279
Calories 341
Fats: 31g
Carbohydrates: 11g
Fiber: 8 g
Digestible carbohydrates: 3 g
Protein: 12 g
