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For the chocolate layer:

10 oz sugar free dark chocolate, chopped

5 tbsp coconut oil

1 tsp vanilla extract

For the peanut butter layer:

4 tbsp natural, no sugar added creamy peanut butter

2 tsp coconut oil, melted

4 tsp granulated Stevia or other low carb granulated sweetener

½ tsp vanilla extract

Line a muffin pan with 12 silicon or paper liners.
To make the peanut butter layer, in a bowl combine all the ingredients. Set aside.
To make the chocolate layer, place the chocolate chips in a microwave safe bowl and microwave in 20-second intervals, stirring after each, until totally smooth.
Add the coconut oil and stir until melted.
Pour 1 tablespoon of melted chocolate in muffin cup.
Freeze for 5 minutes.
Divide the peanut butter mixture between cups.
Freeze for 5 minutes.
Spoon the remaining chocolate on top of peanut butter until covered.
Refrigerate for 2 hours or until the chocolate is hardened.
Store refrigerated.

Find it online: https://ketopots.com/keto-peanut-butter-cups