Keto Peanut Butter Cups

Name: Keto Peanut Butter Cups
Prep time: 20 min
Total time: 1 h
Yield: 6 Peanut Butter Cups
Ingredients: 6 ounces Lindt 90% chocolate; 1 tablespoon avocado oil; ½ teaspoon stevia glycerite; 4 tablespoons creamy peanut butter spread; 1 tablespoon coconut flour

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Additional Time
40 mins
Total Time
1 hr
Servings
6 Peanut Butter Cups
Calories
257 kcal
Course
Dessert
Cuisine
American

Keto Peanut Butter Cups

Winston Campbell

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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

Servings

6 ounces Lindt 90% chocolate divided, broken into pieces (16 squares)
1 tablespoon avocado oil divided
½ teaspoon stevia glycerite divided
4 tablespoons creamy peanut butter spread (not natural peanut butter)
1 tablespoon coconut flour

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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

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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%)