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Keto PB Banana Cups

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 Cup
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat Greek yogurt
  • ½ cup keto peanut butter
  • 2 tbsp. Erythritol powder
  • ½ tsp. banana extract
  • 1 tsp. vanilla extract
  • 2 tbsp. melted coconut oil
  • Salt

Equipment

  • 1 Dish
  • 1 Hand mixer
  • 1 Silicone muffin molds
  • 1 Measuring spoons
  • 1 Spatula

Method
 

  1. Put the peanut butter, Greek yogurt, & Erythritol powder in a medium dish.
  2. Add vanilla extract, salt & banana extract and blend till creamy & smooth.
  3. We include coconut oil & stir to mix everything.
  4. Use silicone molds to line a muffin tray.
  5. Include 2 spoons of mixture in per cup into each mold.
  6. Use a spatula to smooth the tops.
  7. Freeze the cups for forty-five to sixty minutes till it solidifies.
  8. Take them out of the molds after setting, & keep the cups in fridge than serve.

Notes

NUTRITIONAL INFORMATION:

  • Calories: 145 kcal
  • Net carbs: 3.2 g
  • Total carbs: 5.6 g
  • Fiber: 2.4 g
  • Protein: 8.7 g
  • Fat: 11.5 g
  • Sodium: 58 g
  • Calcium: 65 g
  • Iron: 0.3 g
  • Potassium: 110 g
  • Vitamin A: 12 g
  • Serving size: 1 c