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All Day I Dream About Food

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July 27, 2017

Easy Peanut Butter Cups

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These easy Keto Peanut Butter Cups taste like peanut butter fudge with a decadent layer of chocolate. A sugar-free taste sensation! Another sneak peek recipe from my upcoming cookbook. Instructional video included. 

Want to hear something funny? My upcoming keto cookbook, The Everyday Ketogenic Kitchen, has been hanging around in the top 3 New Releases in BAKING on Amazon. This says as much about you, my dear readers, as it does about me. Amazon tracks what readers are looking at and buying, and that’s partly how the algorithm decides on the appropriate categories. Of course, my book falls under low carb diet and ketogenic diet, and it’s doing very well there too. But the fact that it’s ranking so well among baking cookbooks tells me that many of you love baking as much as I do.

And yeah, these delicious and easy Keto Peanut Butter Cups are in the book!



Baking is my happy place and I know many of you share that sentiment. For people who love to bake, it is not simply a means to an end. As much as I love the treats that come out of the oven when the timer goes off (and I do, I really do!), it’s the process itself that makes it so enjoyable. Many people believe that living a low-carb, ketogenic lifestyle means you have to sacrifice the many joys of baking.  This could not be further from the truth. What could be more satisfying than knowing you have baked something outrageously delicious, and never once strayed from your nutritional goals?!

That is what I set out to prove in The Everyday Ketogenic Kitchen. I have dedicated an entire section to baking, with tips, tricks, and of course mouthwatering recipes. All to help you flawlessly navigate your way through the crazy (and crazy fun!) world of low-carb, high-fat baking.

Below is a sneak peek of The Everyday Ketogenic Kitchen baking section. And because I can never let you walk away empty handed, I am sharing one of my favourite easy recipes from the book too. Trust me, you want to run to your kitchen and make these Easy Keto Peanut Butter Cups. For all my fellow peanut butter lovers, check out this how-to video!

How to make Keto Peanut Butter Cups

Ketogenic Baking Tips

  1. Use properly softened butter and cream cheese. Properly softened butter and cream cheese dent easily when you press into them, but they still maintain their overall shape without squishing all over the place. In a pinch? 10 seconds in the microwave is often enough.
  2. Don’t pack your ingredients unless specified. When measuring out almond flour or other low carb flours, use the scoop-and-level method. Use a measuring cup to scoop out the flour, and then level it off with a knife. Pressing the ingredients down into the measuring cup can significantly change the amount and throw of the proportions.
  3. Liberally grease your baking pans.Because ketogenic recipes lack gluten, they can sometimes stick a little bit more. I often “double grease” my pans, first with a coat of butter and then by them spraying coconut oil spray.
  4. No, you can’t swap almond flour for coconut flour.Well, you can, but you’d have to change the rest of the recipe too: less coconut flour, more eggs, more oil, more liquid.  Substituting either of these makes for a completely different recipe and there is no good formula for subbing one for the other, in my opinion.
  5. Let things cool properly.I know, I know, it can be really hard to resist cutting into that cake or grabbing a cookie when it’s warm from the oven. But besides the risk of burning your tongue, the goodies in question may fall to pieces if you dig in too soon!

You can find all of my essential keto baking tips and “dos and don’ts” in my best-selling cookbook, The Everyday Ketogenic Kitchen. 

Everyday Keto Kitchen

 

 

5 from 16 votes
Easy Keto Peanut Butter Cup Fat Bombs
Print
Easy Peanut Butter Cups
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 35 mins
 

 These easy Keto Peanut Butter Cups taste like peanut butter fudge with a decadent layer of chocolate. A sugar-free taste sensation! Another sneak peek recipe from my upcoming cookbook.

Course: Snack
Cuisine: Dessert
Keyword: fat bombs, peanut butter cups
Servings: 12
Calories: 200 kcal
Ingredients
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 3 ounces cacao butter chopped
  • 1/3 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 4 ounces sugar-free dark chocolate
Instructions
  1. Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
  2. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
  3. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.
  4. Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
  5. Store in the refrigerator. Keeps for up to a week.
Nutrition Facts
Easy Peanut Butter Cups
Amount Per Serving (1 cup)
Calories 200 Calories from Fat 171
% Daily Value*
Fat 19.04g29%
Carbohydrates 6.2g2%
Fiber 3.61g14%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: chocolate, cocoa butter, peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Amy Irons says

    July 27, 2017 at 7:13 am

    Hi Carolyn,

    Can anything be used in place of the cacao butter?

    Reply
    • Carolyn says

      July 27, 2017 at 7:28 am

      No, it’s the only thing that gives these enough firmness so that they don’t become goo at room temperature.

      Reply
  2. Karen says

    July 27, 2017 at 7:37 am

    My grandbaby (and his parents and me and the hubs) will LOVE these. So easy! And, as with many of your recipes, I already have the ingredients in my pantry. Bonus.

    Thank you for sharing a glimpse of your new cookbook… can’t wait until it is solidly in my hands. =))

    Reply
    • Carolyn says

      July 27, 2017 at 10:36 am

      Thanks, Karen!

      Reply
  3. Holly says

    July 27, 2017 at 10:01 am

    Question ….did you use salted or unsalted for the butter and peanut butter?

    Reply
    • Carolyn says

      July 27, 2017 at 10:23 am

      SALTED! 🙂 Definitely you want salted for the peanut butter. I like salt so I used salted for the butter too.

      Reply
      • Jo Fortuna says

        August 21, 2018 at 7:47 pm

        5 stars
        Carolyn, have seen that you prefer Justin’s peanut butter in another comment. Made these smashing treats last night. Used Smuckers; it came out of the jar soupy. All other ingredients according to recipe. The cups took forever to firm up and they soften up quickly out of the fridge. Another person mentioned Skippy – could that make a difference? Why not firm up the filling with a little coconut flour? I’m really enjoying your Everyday Ketogenic Kitchen – hard to choose where to start.

        Last question: I rode on Holly’s coattails because it wasn’t clear how to post an original comment. What am I missing?

        Reply
        • Carolyn says

          August 21, 2018 at 9:31 pm

          You can use skippy. I personally would not use coconut flour in this but that’s up to you.

          Reply
  4. Erin M. says

    July 27, 2017 at 11:07 am

    I love your peanut butter cups and make them pretty much weekly. My husband (who eats low carb but not keto) asks for them all the time. I’m excited to try these out so that we have a similar treat that doesn’t have to stay in the fridge during them Summer.

    Reply
    • Carolyn says

      July 27, 2017 at 11:27 am

      They are good at room temperature but if it’s really hot out they will be melty…like any chocolate candy!

      Reply
  5. LizD says

    July 27, 2017 at 11:26 am

    These look yummy! Can you freeze them? Thanks.

    Reply
    • Carolyn says

      July 27, 2017 at 11:26 am

      Sure, they will freeze just fine.

      Reply
  6. Cat says

    July 27, 2017 at 2:19 pm

    Carolyn, you mentioned that you use salted peanut butter. What brand did you use, so that I can duplicate yours for the purpose of knowing the exact carb count? Thank you – they look absolutely outstanding.

    Reply
    • Carolyn says

      July 27, 2017 at 3:58 pm

      I think I was finishing the last of a Trader Joe’s jar. I kind of hop around in my PB. I actually like Skippy Natural best, even though it has a little sugar in it (still comes to less g carbs per serving than most PB). I like Justin’s but there’s no salted kind.

      Reply
  7. Robin Finke says

    July 27, 2017 at 4:51 pm

    Where do you get cacao butter? I’ve never seen it

    Reply
    • Lulu says

      July 27, 2017 at 4:57 pm

      It’s ‘cocoa butter’ and it comes from the cacao plant where we also get chocolate. In addition, the cacao nibs that are becoming so popular finally in the US are just cocoa nibs. Again, the plant is called ‘cacao’ not the nibs. Easily confused I guess unless you are a botanist 😉

      Reply
      • Robin Finke says

        July 27, 2017 at 8:42 pm

        It says cacao butter in the ingredients, was that a mistake?

        Reply
        • Carolyn says

          July 27, 2017 at 10:51 pm

          No, it’s not a mistake. The two terms can be use interchangeably.

          Reply
      • Robin Finke says

        July 27, 2017 at 8:43 pm

        Where will you find it at in the grocery store?

        Reply
        • Melissa says

          July 27, 2017 at 8:52 pm

          I’ve never seen it in a regular grocery store. I’ve seen it in health food stores and Whole Foods-type places. I order mine online, though. I buy a bag and break it in little pieces with a meat tenderizer mallet. It’s much cheaper than buying it in pastilles/wafers. https://www.amazon.com/gp/aw/d/B015JN6E66/ref=mp_s_a_1_2?ie=UTF8&qid=1501206618&sr=8-2-spons&pi=AC_SX236_SY340_QL65&keywords=cacao+butter+organic+raw&psc=1

          Reply
  8. Lulu says

    July 27, 2017 at 4:55 pm

    Hi! Thank you and I’ll try this for a potluck in August.

    But I’ve noticed in your recipes that sometimes you use erythritol and sometimes you use “swerve’. With so many sweeteners out there, would you please consider just adding a ‘sugar equivalent’ to your recipes? Then whatever sweetener we are using, we can work it out ourselves if need be?

    Swerve is not available in my shops, but I buy an erythritol/stevia sweetener at my bulk store that I can use 1:1 for sugar. So I’d need to know when you say ‘erythritol’ do you mean a 1:1 type or do you mean something different? I had to look up Swerve and I think it says it is used 1:1 as well, but please confirm.

    Thank you! It would take a lot of confusion out if you’d do this. I also tend to move around the world for work, so even my own recipe books have the sugar equivalent in parentheses for when I need to switch sweeteners.

    Reply
    • Carolyn says

      July 27, 2017 at 7:25 pm

      Almost all of my current recipes state Swerve. You can use straight erythritol but it’s not as sweet as Swerve (plain erythritol is only 70% as sweet as sugar) so you may need to add more or add 1/4 tsp liquid stevia extract. In my upcoming book, I have a sweetener equivalency choice. Remember, sweetness is a matter of preference too so you should be tasting and adding more sweetener as you see fit.

      Reply
  9. Cindy says

    July 27, 2017 at 5:21 pm

    Same question about Cavso Butter!

    Reply
  10. Linnae Bosma says

    July 27, 2017 at 8:30 pm

    Guess I know one of the things I’ll be doing tomorrow!!

    Reply
  11. Melissa says

    July 27, 2017 at 8:45 pm

    Any plans for this to come out on ebook? I do love paperback cookbooks, but I plan menus often while at my kids’ many activities and ebooks travel so well! I’m planning to buy it either way, though.

    Reply
    • Carolyn says

      July 27, 2017 at 10:51 pm

      Yes, it will be out on Kindle soon after the print version comes out. Almost right away, in fact.

      Reply
  12. Diane says

    July 28, 2017 at 4:31 pm

    Made half a recipe because I was afraid I’d be too tempted with a whole recipe and THEY ARE DELICIOUS!!! Thanks for doing the hard work for us – really appreciate it!

    Reply
  13. Betsy Beasley says

    July 30, 2017 at 9:02 am

    I made these. I ordered the cacao butter from Amazon. They were pretty easy, but the chocolate part was too bitter. Next time I make them I’m going to add Swerve to the chocolate mixtures.

    Reply
    • Carolyn says

      July 30, 2017 at 9:13 am

      What brand of sugar-free chocolate did you use?

      Reply
  14. Karen says

    July 31, 2017 at 11:28 am

    These are straight-up Delicious. Easy and Quick to Make. Everyone: GO! Make These Now. =))

    Reply
    • Carolyn says

      July 31, 2017 at 3:14 pm

      Thank you!

      Reply
  15. heather pennel says

    August 1, 2017 at 3:53 pm

    AMAZING!! You seriously have THE best recipes, I made these today and am not sure how I have lived without them.. I am so excited for your cookbook.

    Reply
    • Carolyn says

      August 1, 2017 at 5:04 pm

      Thank you!

      Reply
  16. MM says

    August 2, 2017 at 6:51 pm

    Omggggggg so good! I ordered cocoa butter the day I received this recipe in my email, cause it sounded so delicious! Just got my cocoa butter from
    Amazon today (a little scary, I’ve never used it and it wasn’t the cheapest experimental ingredient!)
    For some reason I decided to “ganache” my chocolate topping. Don’t think I’d do that again. Made it too thick and unpourable. I ended up just dolloping it on top, and it still flattened … mostly. I did add sweetener to the chocolate layer as well.
    I sprinkled them all with sea salt at the end. They honestly taste just like Reese’s PB cups to me! I made 24 mini ones in foil cupcake liners and that worked great. I’m gonna have to send some to work with the hubs tomorrow, cause I can not be trusted!

    Thanks so much for all your great work!

    Reply
  17. Nancy says

    August 2, 2017 at 11:12 pm

    Have been on a keto diet now for a few months and just getting into keto desserts…not sure what took me so long! I have to say, these are pretty tasty and my non-keto hub thought they were great too. I did add some liquid stevia to the chocolate layer though because it was just too bitter without it.

    Reply
  18. Denise says

    August 3, 2017 at 6:04 pm

    These PBC’s are delicious! They must have the highest yummy to effort ratio of any recipe you’ve ever come up with!

    Congrats on the book launch.

    Denise

    Reply
  19. Ari says

    August 3, 2017 at 8:59 pm

    I made these tonight. Sooo good! I used a 100% cocoa bar instead of a sweetened one. I found the peanut butter part sweet enough! I also made them smaller and ended up with a ton!

    Reply
  20. Martine says

    August 7, 2017 at 9:23 pm

    I only ended using half the sweetener, because peanut butter has its own natural sweetness. I had my hubby taste the liquid filling to check if it was sweet enough. He declared it was missing “something”. He added 1/4 teaspoon habanero pepper. I finished the recipe as is. It’s an interesting addition. It works I think.

    Reply
  21. Terri says

    August 8, 2017 at 8:49 pm

    Yummy! But being lazy, and near a hundred degrees, I did not want to melt the chocolate so I just sprinkled some LC choc chips on top! Lazy and yummy. Love your recipes and visit your site multiple times each week, and you dominate my favorites file, Thanks. Couldn’t do this without you.

    Reply
    • Carolyn says

      August 8, 2017 at 10:08 pm

      Thank you, Terri. Good idea for just putting the chips on top!

      Reply
  22. peter says

    August 30, 2017 at 12:09 am

    what kind of peanut butter do you use?

    Reply
    • Carolyn says

      August 30, 2017 at 7:20 am

      I like Justin’s, because it’s quite smooth and creamy.

      Reply
  23. Kerry Little says

    September 4, 2017 at 11:07 pm

    Just a query…if we don’t put the dark chocolate on them…wpuld the carb count change? Not fussed on the dark choc. Thanks.

    Reply
    • Carolyn says

      September 5, 2017 at 7:06 am

      Absolutely it would change. You can find out by entering it into My Fitness Pal or some similar program.

      Reply
  24. Dar says

    September 9, 2017 at 8:24 am

    I made these and the only change , I put chocolate on the bottom layer. They are awesome!

    Reply
  25. Jenn says

    September 14, 2017 at 12:32 pm

    This is seriously one of my favorite recipes that I’ve found so far. I am so so happy with it! I used crunchy peanut butter and 85% dark chocolate and it was still absolutely fantastic. I just blogged about it, and included your recipe and link 🙂 Thank you so much for helping me find a Reese’s substitute that is so amazing and super low carb! Thank goodness I’ve found something sweet to eat that doesn’t involve almond flour, haha!

    Reply
    • Carolyn says

      September 15, 2017 at 8:51 am

      Thanks so much.

      Reply
  26. Joi says

    October 23, 2017 at 1:28 am

    These are beautiful! Mine turned out with a bit of grittiness in the filling and not a very strong peanut butter taste. I used Trader Joe’s brand (creamy salted) peanut butter- maybe that was the problem? Or maybe a little more heat would make the Swerve dissolve better.

    Reply
    • Joi says

      October 29, 2017 at 3:20 pm

      Update: I used Skippy Natural peanut butter in the next batch, the powdered Swerve, and heated it a bit more: almost no gritty texture and great peanut butter flavor! Will try Justin’s next time- just love these and hope I can turn out a perfect batch soon.

      Reply
  27. Julia says

    October 27, 2017 at 2:17 pm

    I just got all the ingredients to make these! I am so excited, but my fridge is too full to make them just yet. My lazy version was to take a couple chunks of Lily’s chocolate with a cocoa butter disc and a dab or two of peanut butter. I was desperate! All I need on a desert island are peanut butter cups.

    Reply
    • Carolyn says

      October 27, 2017 at 9:13 pm

      I do that too, spread some PB on Lily’s chocolate!

      Reply
  28. Erin @ Dinners, Dishes, and Desserts says

    February 16, 2018 at 1:36 pm

    5 stars
    These are my favorite things – you need chocolate and peanut butter in life!

    Reply
  29. Jennifer Farley says

    February 16, 2018 at 4:05 pm

    5 stars
    Peanut butter cups are my guilty pleasure! I’m so glad to have a lower carb version to make now.

    Reply
  30. Taylor @ Food Faith Fitness says

    February 16, 2018 at 5:05 pm

    5 stars
    Peanut butter cups are LIFE. I want!

    Reply
  31. Gerry Speirs says

    February 19, 2018 at 8:52 am

    5 stars
    Sounds delish!!

    Reply
  32. Jennifer Blake says

    February 19, 2018 at 10:53 am

    5 stars
    A healthy twist on a true classic!

    Reply
  33. Meseidy Rivera says

    February 19, 2018 at 11:41 am

    5 stars
    I love all forms of chocolate and peanut butter!

    Reply
  34. AmyLou says

    March 29, 2018 at 10:03 am

    5 stars
    I’ve made these twice now, and I have to say I LOVE them! I had never used cocoa butter before, but it is wonderful. I am a type 2 diabetic, and my diet is somewhere between LCHF and keto. Two of these PB cups with my coffee (taken with heavy cream and collagen powder) in the morning, and I’m full for hours!

    Thanks for the fantastic recipes! You are definitely my go-to for keto and sugar free desserts!

    Reply
  35. Liz Black says

    June 18, 2018 at 3:33 pm

    In this recipe, are the net carbs 2.6? (6.2 minus 3.6 (fiber) which equals 2.6 net).

    I cannot wait to make these! Thanks for the link to Amazon for the sugar free chocolate. However, can you make the link go to a new tab? When I click the link, your page is gone until I click the back button but then after I order something, I forget to click the back button.

    Thanks!

    Reply
  36. Cat says

    June 20, 2018 at 5:40 am

    Would your sugar free chocolate chip recipe work for the chocolate topping on these? I just received my little chocolate chip molds and can’t wait to make those btw 🙂

    Reply
  37. Amy says

    November 27, 2018 at 3:13 pm

    5 stars
    The perfect treat!

    Reply
  38. Kristyn says

    November 27, 2018 at 4:23 pm

    5 stars
    Peanut Butter Cups are my FAVORITE!! Thanks for such a simple and delicious recipe!!

    Reply
  39. Jessica says

    November 27, 2018 at 5:53 pm

    5 stars
    These are amazing! Thanks so much for sharing!

    Reply
  40. Aimee Shugarman says

    November 27, 2018 at 6:31 pm

    5 stars
    These were so easy to make, and so delicious too!

    Reply
  41. Charity says

    November 27, 2018 at 9:51 pm

    These look amazing, I love the idea of inverting the commercial peanut butter cup because really, the peanut butter is what brings me to peanut butter cups anyway.

    Reply
  42. Celeste Avy says

    January 1, 2019 at 3:28 am

    5 stars
    Do you think the peanut butter part would make good peanutbutter chips?

    Reply
    • Carolyn says

      January 1, 2019 at 10:15 am

      No, it would be far too melty upon baking. Sorry, I wish!

      Reply
  43. Kate says

    January 30, 2019 at 2:50 am

    These are delicious! Thanks for the recipe 👍

    Reply
  44. Chantal says

    February 16, 2019 at 10:12 pm

    I made these tonight and enjoyed them. I use erythritol with stevia or monkfruit, and every keto recipe I’ve tried so far that calls for erythritol calls for too much for my taste. People talk about a cooling effect with erythritol, but I find it makes my throat feel a bit raw. For those in my boat, try using 3 tbsp. powdered monkfruit-erythritol in the peanut butter mixture and up to 2 tbsp. in the chocolate if you’re using a good quality 100% baking chocolate. That 2 tbsp. was almost too much. I was pleasantly surprised at the result. Also, I made 24 mini muffin-sized portions and was able to put about a teaspoon on each one without changing the recipe. Great!

    Reply
    • Chantal says

      February 16, 2019 at 10:14 pm

      Oh, I meant at the end that I was able to put about a teaspoon of chocolate on each one.

      Reply
  45. Lucretia Goodwin says

    February 27, 2019 at 10:24 pm

    This is an amazing recipe! I divided up my chocolate and put a light layer in the bottom of an 8×8 baking dish and put the remaining chocolate over the top of the peanut butter layer! Totally delicious and tastes just like Reeses!!!

    Reply
    • Carolyn says

      February 27, 2019 at 10:52 pm

      Yum!

      Reply
  46. Bj says

    May 6, 2019 at 6:50 pm

    5 stars
    These peanut butter cups ae delicious and easy to make. I have made them twice now and they are a staple in my eating plan.

    Reply
  47. Patty says

    September 23, 2019 at 2:30 pm

    5 stars
    I am never without a batch of these in my fridge. So easy to make, so delicious to eat. I make them in mini muffin size so they’re perfect for a quick bite after a meal.

    Reply
  48. Doug says

    September 14, 2020 at 4:55 pm

    5 stars
    Made these yesterday from you 1st book…. Taste great! Note: Mine were not as pretty as yours but will do better next time. Found out my Pyrex double boiler is now an antique.. still works great though.

    Reply
  49. Vicki says

    October 31, 2020 at 8:04 pm

    Link for cacoa butter doesn’t work. Can you please recommend a brand?

    Reply
    • Carolyn says

      November 3, 2020 at 11:56 am

      It’s still working for me. Here’ you go, though: https://amzn.to/3oW1VpV

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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