Keto Chocolate Peanut Butter Cups
Why buy peanut butter cups when they’re so easy to make? Because most of them are loaded with sugar! Our simple, satisfying, keto version is ready in a snap and requires only a handful of ingredients, most of which are already in your pantry. Store them, covered, in the refrigerator or freezer.
Ingredients List
- 10 oz sugar-free dark chocolate, chopped and divided (like Lily’s 55% baking bar)
- 2 Tbsp coconut oil, divided
- 1/4 cup creamy, unsweetened peanut butter
- 2 Tbsp powdered sweetener (we use Lakanto brand)
- 2 tsp fine almond flour
- 1/4 tsp pure vanilla extract
- sea salt
- flake salt
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Line a 12-cup muffin pan with paper cupcake liners.
- Fill a small pot one-third of the way with water and bring to a simmer. Place a heatproof bowl over the water, ensuring the bottom is not touching the water. Add to the bowl 5 ounces of the chocolate and 1 tablespoon of the coconut oil. Gently stir until melted, 6 to 7 minutes.
- Evenly divide the melted chocolate among the cupcake liners (about 2-½ teaspoons each). Place the pan in the freezer until the top of the chocolate is firm, about 10 minutes.
- Meanwhile, in a small bowl add the peanut butter, powdered sweetener, almond flour, vanilla, and a pinch of sea salt. Stir until sweetener has dissolved and the mixture is smooth.
- Spoon a scant teaspoon of the peanut butter mixture onto the center of each of the set chocolate layer. Use your fingertip to gently spread it into a flat little circle that doesn’t reach the edges. Freeze until the nut butter mixture is firm, about 10 minutes.
- Meanwhile, again fill the small pot one-third of the way with water and bring to a simmer. Place a clean heatproof bowl over the water, add the remaining 5 ounces chocolate and 1 tablespoon coconut oil and heat, mixing until smooth, 6 to 7 minutes.
- Pour about 2 teaspoons of the melted chocolate over the peanut butter layer, dividing any leftovers evenly. Sprinkle with flaky salt. Freeze until firm, 20 to 25 minutes. Enjoy!
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Credits
RecipeEric Lundy
PhotographyErin Ng
So easy to make for my granddaughters. They thought they were jumbo Reese’s.
The way these are made, there’s just enough peanut butter to fit nearly inside the chocolate shell. I like a greater peanut butter-to-chocolate ratio, so I doubled the amount of peanut butter filling (and adjusted the macros) and put that in instead. While some of the peanut butter shows on the outside in the finished product, it’s still delicious and sturdy! So if you like more peanut butter, I recommend you try this tactic. Regardless, totally yum recipe.
I absolutely LOVE these Chocolate Peanut Butter Cups! So easy to make and so satisfying. I even made them in a mini muffin pan to get twice the number. They look like they’re made by a pro and impressed all of my friends over the holidays.