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Keto Peanut Butter Cups

These wonderfully rich and decadent keto peanut butter cups are the perfect dessert for peanut butter lovers.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Line a 6-cavity muffin pan with paper liners.
  2. 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.
  3. In a third small microwave-safe bowl, place the peanut butter spread.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.