Keto Peanut Butter Cups
User Reviews
5
6 reviews
Excellent
Keto Peanut Butter Cups
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These wonderfully rich and decadent keto peanut butter cups are the perfect dessert for peanut butter lovers.
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Ingredients
- 6 ounces dark chocolate divided, broken into pieces (16 squares, Lindt 90% cacao
- 1 tablespoon avocado oil divided
- ½ teaspoon stevia glycerite divided
- 4 tablespoons peanut butter not natural peanut butter, creamy spread
- 1 tablespoon coconut flour
Instructions
- Line a 6-cavity muffin pan with paper liners.
- Place half of the chocolate (3 ounces, 8 Lindt squares) in a small, microwave-safe bowl. Place the other half in another small microwave-safe bowl.
- In a third small microwave-safe bowl, place the peanut butter spread.
- Microwave the first chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite. Place about a tablespoon of the chocolate mixture on the bottom of each paper liner, spreading it out so that it covers the bottom of the liner. Freeze for 5 minutes to set.
- Microwave the peanut butter to soften it and make it pourable, about 20 seconds. With a spoon, mix in the coconut flour. Remove the muffin pan from the freezer. Place a scant tablespoon of the peanut butter mixture on top of the chocolate layer in each liner, spreading it out a little with the back of a spoon but not allowing it to reach the edges. Place in the freezer for 5 minutes to set.
- Microwave the second chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite. Place about a tablespoon of the chocolate mixture on top of the peanut butter layer, quickly spreading it out to the edges and sides. Freeze for 30-40 minutes to fully set.
- Remove from the freezer and peel off the paper liners. Allow the cups to slightly soften for 5-10 minutes before enjoying them.
Notes
- In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and that you need to stir before using. However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to use a no-stir peanut butter spread.
- You can make this recipe with almond butter. It's best to use almond butter that contains a stabilizing oil such as Barney.
- The leftovers should be kept in an airtight container in the fridge. They last for about a week. Remember to take them out of the fridge 30 minutes before you plan on enjoying them. Chocolate is always best at room temperature. I don't recommend freezing these cups.
Nutrition Information
Show Details
Serving
1cup
Calories
257kcal
(13%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Sodium
58mg
(2%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Peanut Butter Cups
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 257kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Sodium | 58mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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