Sugar-free Peanut Butter Cups—Low-carb, Dairy-free

Name: Sugar-free Peanut Butter Cups—Low-carb, Dairy-free
Yield: 36 serving
Ingredients: 32 ounces cocoa butter; 1/2 cup low-carb sweetener; 1/8 teaspoon stevia extract powder; 1 cup cocoa; 1 cup peanut butter; 1 teaspoon vanilla; 1/8 teaspoon salt; 1/2 cup peanut butter; 4 1/2 teaspoons coconut oil; 1/4 cup low-carb sweetener; 1/2 teaspoon salt

User Reviews

4.7

21 reviews

Excellent

Servings
36
Calories
255 kcal
Course
Dessert, Snacks
Cuisine
Vegan, Keto

Sugar-free Peanut Butter Cups—Low-carb, Dairy-free

Iris Warren

Report

These Sugar Peanut Butter Cups taste like Reese's but are low-carb and made with wholesome ingredients!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

Chocolate / Carob Coating

32 ounces cocoa butter (see Recipe Notes for alternative)
1/2 cup low-carb sweetener (See Recipe Notes for alternatives)
1/8 teaspoon stevia extract powder (See Recipe Notes for alternatives)
1 cup cocoa
1 cup peanut butter (See Recipes Notes for alternative)
1 teaspoon vanilla
1/8 teaspoon salt

Filling

1/2 cup peanut butter (See Recipe Notes for alternatives)
4 1/2 teaspoons coconut oil
1/4 cup low-carb sweetener (powdered--see Recipe Notes for alternative)
1/2 teaspoon salt

Add to Shopping List

Instructions

Melt cocoa butter or alternative over very low heat. This is important. If you heat the oil too high, the chocolate coating won't blend well.
Transfer the oil to a bowl, add other ingredients and mix well. An inversion blender works great for this.
Spoon a small amount of the melted chocolate to the molds, using just enough so you have the thickness that you'd like the chocolate cup coating to be.
Place mold in fridge to harden while you make the filling.
For filling, combine all ingredients in a bowl and mix well.
Place filling in freezer to firm.
When filling is more firm, remove from freezer and shape into tiny balls.
Place one small ball of filling into each mold, on top of the hardened chocolate.
Spoon the remaining chocolate all over the filling and fill the mold.
Level off the mold with a knife, if desired, for a nicely shaped candy.
Chill until firm and store in fridge or freezer (if you can keep out of them that long).

Notes

Measuring Cocoa Butter / Coconut Oil: Cocoa butter is solid at room temperature, but coconut oil becomes soft around 75 degrees. Measuring solid oil/butter first and then measuring it is so much easier. Alternatively, fill up a somewhat large container with some water. Then add the butter/oil until the difference in volume is the amount you need for the recipe.
Measuring Cocoa Butter / Coconut Oil: Cocoa butter is solid at room temperature, but coconut oil becomes soft around 75 degrees. Measuring solid oil/butter first and then measuring it is so much easier. Alternatively, fill up a somewhat large container with some water. Then add the butter/oil until the difference in volume is the amount you need for the recipe.
Mold Tips: I used silicone molds, like this one from Amazon. Of course, you could use any shape, like these cute flower molds. I do not recommend mini muffin tins, however, or some other non-flexible option. The candy is just too hard to get out of them and you end up with a crumbly mess (yummy, but crumbly). Of course, you could also just roll the filling into balls and dip it into the chocolate, to make peanut butter balls instead.
Mold Tips: I used silicone molds, like this one from Amazon. Of course, you could use any shape, like these cute flower molds. I do not recommend mini muffin tins, however, or some other non-flexible option. The candy is just too hard to get out of them and you end up with a crumbly mess (yummy, but crumbly). Of course, you could also just roll the filling into balls and dip it into the chocolate, to make peanut butter balls instead.
Stevia Tips: See this post for help with using stevia.
Stevia Tips: See this post for help with using stevia.
Homemade Powdered Sugar: Read this recipe for tips on making homemade powdered sugar substitute.
Homemade Powdered Sugar: Read this recipe for tips on making homemade powdered sugar substitute.

Nutrition Information

Show Details

Calories 255kcal (13%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 27g (42%) Saturated Fat 5g (25%) Sodium 279mg (12%) Potassium 125mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 901IU (18%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%) Net Carbohydrates 2g

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	4g	1%
Protein	3g	6%
Fat	27g	42%
Saturated Fat	5g	25%
Sodium	279mg	12%
Potassium	125mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	901IU	18%
Vitamin C	1mg	1%
Calcium	47mg	5%
Iron	1mg	6%
Net Carbohydrates	2g