Set up your molds. Use a silicone mini-muffin tray or silicone candy molds. If you don’t have molds, line a small loaf pan with parchment to slice into squares later.

Warm the base. In a small saucepan over low heat, add 1/2 cup peanut butter, 1/3 cup coconut oil, and 2 tablespoons unsalted butter (optional but adds creaminess). Heat gently, stirring, until smooth and fully combined.

Flavor it up. Whisk in 3 tablespoons unsweetened cocoa powder, 2–4 tablespoons powdered keto sweetener (to taste), 1 teaspoon vanilla extract, and a pinch of sea salt. Mix until glossy and lump-free.

Taste and adjust. Dip a spoon in and taste. If you want it sweeter, add a bit more powdered sweetener. If it’s too thick, stir in 1–2 teaspoons coconut oil.

Add extras (optional). Fold in 2 tablespoons sugar-free chocolate chips or a tablespoon of chopped peanuts for texture. Stir evenly.

Fill the molds. Pour the mixture into the silicone molds, leaving a small gap at the top. If using a loaf pan, pour in and smooth the top with a spatula.

Chill to set. Refrigerate for 45–60 minutes, or freeze for 20–30 minutes, until firm enough to pop out of molds. They should be solid but soft to the bite.

Finish and store. Pop them out and sprinkle with a little flaky sea salt if you like. Store in an airtight container in the fridge for up to 2 weeks or the freezer for up to 2 months.