A keto-friendly twist on the classic chocolate bar — buttery shortbread base, gooey peanut butter caramel, and rich Coromandel 84% dark chocolate topping. These cups are low carb, protein-boosted, and the perfect sweet treat without the sugar rush.

Ingredients (makes 12 mini cups)
Base
 • 1/2 cup almond flour
 • 2 tbsp Nothing Naughty protein powder (vanilla or unflavoured)
 • 2 tbsp coconut flour
 • 2 tbsp erythritol
 • 3 tbsp butter (melted)
 • 1/2 tsp vanilla extract
 • Pinch of salt
Caramel Layer
 • 1/3 cup natural peanut butter (smooth, unsweetened)
 • 1/3 cup Nothing Naughty caramel fibre syrup
 • 1 tbsp butter or coconut oil
Chocolate Layer
 • 1/2 block (about 40 g) Coromandel 84% Dark Chocolate
 • 1 tsp coconut oil or butter

 Method
 1. Line a mini muffin tray or silicone moulds with 12 liners.
 2. Mix almond flour, protein powder, coconut flour, erythritol, and salt.
 3. Stir in melted butter and vanilla until crumbly.
 4. Press a spoonful into each liner to form a thin base.
 5. Bake at 175°C (350°F) for 8–10 minutes until lightly golden. Cool fully.
 6. Warm Nothing Naughty caramel fibre syrup gently in a small saucepan.
 7. Stir in peanut butter and butter (or coconut oil) until smooth.
 8. Spoon a teaspoon onto each cooled base. Chill for 30 minutes until set.
 9. Melt the chocolate with coconut oil.
 10. Spoon a thin layer over each caramel cup.
 11. Chill until firm.
 12. Peel out of the moulds and enjoy. Store in the fridge for up to a week.
 

Nutrition per cup (1 of 12 mini cups)
 Fat: ≈13.4g
 Protein: ≈5g
 Net Carbs: ≈3g
 Calories: ≈155