Keto Peanut Butter Cups
User Reviews
5
Keto Peanut Butter Cups
Description
The preparation starts by melting chocolate chips with coconut oil using a water bath or microwave, stirring gently to create a smooth chocolate mixture. Peanut butter is combined with optional allulose sweetener and salt (if the peanut butter is unsalted) to form the filling. The chocolate mixture is spooned into lined muffin cups, coating sides and chilled to set before adding the peanut butter layer. More chocolate is added on top to seal the cups, which are then frozen until fully firm.
The resulting peanut butter cups offer a balance of rich chocolate and creamy peanut butter with subtle sweetness, while keeping carbohydrates low through use of sugar-free chocolate and optional sweetener. The texture is firm yet creamy, ideal as a snack or dessert for those restricting carbs.
Tips include careful microwave heating of chocolate to avoid seizing, cooling chocolate to a lukewarm stage for better coating, and using paper liners taller than muffin tins for higher cups. These cups can be stored up to three weeks in the refrigerator or frozen for three months.
Ingredients
- ⅔ cup chocolate chips or 90% dark chocolate, 4 oz / 110g, sugar free
- 1 tablespoon coconut oil
- ¼ cup peanut butter smooth, 65g
- 1 tsp - 1 tbsp allulose optional
- ¼ - ⅓ teaspoon salt only if not in the peanut butter
Instructions
- Line a muffin tin with paper liners or use silicone cupcake moulds.
- Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave. see notes **)
- Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
- Add 1 teaspoon of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.
- Add 1 teaspoon of peanut butter, or just enough to sit in the centre of the cup. Flatten with the top of the spoon.
- Cover with the rest of the melted chocolate. Place back in the freezer for about 10 minutes, or until fully set. Store in the fridge.
Notes
- This recipe yields 8 peanut butter cups with approximately 6g net carbs each.
- When microwaving chocolate and coconut oil, heat in short intervals and stir to avoid overheating, which can cause chocolate to seize.
- Cool melted chocolate to lukewarm before coating to help it adhere better to the sides of the liners.
- Taller paper liners allow creating higher peanut butter cups by swirling chocolate higher up the sides.
- Store finished cups in the refrigerator for up to 3 weeks or freeze for up to 3 months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Total Carbohydrates | 6.7g | 2% |
| Protein | 2.9g | 6% |
| Fat | 9.4g | 14% |
| Saturated Fat | 4.4g | 22% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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