Keto Chocolate Peanut Butter Cups

Keto Peanut Butter Cups

Few things in life go better together than chocolate and peanut butter, but obviously those familiar orange Reese’s wrappers in the candy aisle are totally off limits for keto. From time to time I had still been able to enjoy the chocolate/PB combination in other ways, like by peanut butter to my low carb brownies or simply spreading some on a square of dark chocolate, but I like these keto peanut butter cups for those days when I want to sate my sweet tooth while also getting in some healthy fats.

I like this recipe because it is relatively quick and easy to make, and doesn’t require many ingredients. It’s also nice to be able to make a big batch and just store them in the freezer so you have a quick and tasty fat bomb on hand whenever you need one.

The recipe should work with pretty much any keto-friendly chocolate, but the listed macros are based on using 70% ChocZero. I’m a huge fan of ChocZero products because of their range (everything from milk chocolate to super rich 92% dark chocolate) and their macros. Although most dark chocolate is naturally low in sugar, I really like that ChocZero is totally sugar free. Since it’s sweetened with monk fruit, it also has no sugar alcohols or artificial sweeteners. All of that, and it still tastes just like “normal” chocolate—basically the best of all worlds for a keto-friendly chocolate option, which makes it perfect for these keto chocolate peanut butter cups!

Keto Peanut Butter Cups

Low Carb Chocolate Peanut Butter Cups

Keto Peanut Butter Cup Chocolate and peanut butter are always a great combination, but that’s especially true with this low carb version of a peanut butter cup that comes packed with healthy fats. Nutrition per cup: 238kcal, 8g carbs – 5g fiber = 3g net carbs, 5g protein, 23g fat

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Serves: 6
  • Yield: 6 peanut butter cups

Ingredients

Chocolate Coating

  • 5 squares ChocZero chocolate or 50g (~1.75oz ) of your favorite low carb chocolate
  • 2 tablespoons (1oz, 28g) coconut oil
  • 1 tablespoon heavy cream

Peanut Butter Filling

  • 4 ounces (1/2 C, ~112g) natural peanut butter
  • 1 tablespoon (14g) cream cheese, softened
  • 1 tablespoon (14g) butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon granulated erythritol or other sweetener (more or less to taste)

Instructions

Chocolate Coating

  1. Stove Method: Melt coconut oil in a small saucepan. Break chocolate into smaller pieces and add to melted oil, stirring occasionally until fully melted. Remove from heat and add cream; stir to combine.
  2. Microwave Method: Break chocolate into small pieces. Combine coconut oil and chocolate in a microwave safe container, and heat for ~20-30 seconds or until melted. Add cream and stir to combine.

Peanut Butter Filling

  1. Combine all ingredients and stir to combine. If your mixture is too stiff, you can pop it in the microwave for a few seconds.

Making the Cups

  1. Add approximately 1.5 teaspoons of the chocolate mixture to each baking cup, For silicone cups, you can slowly rotate the cups to coat the sides with chocolate. With paper cups, you may need to use a spoon or other utensil. Chill briefly to allow the chocolate to solidify (~1 minute in the freezer or ~5 minutes in the fridge).
  2. Top the chocolate layer with approximately 1 tablespoon of the peanut butter mixture. Flatten peanut butter into an even layer using a spoon or your fingers (wet your hands to prevent sticking).
  3. Top each cup with an additional ~2 teaspoons of the chocolate mixture.
  4. Return to freezer to chill. Cups will be ready to eat after just a few minutes, but to avoid them melting in your hands, chill for at least 30 minutes. Store cold.

Notes:

  • You could probably use paper baking cups and/or a muffin tin for this, but I personally haven’t tried it. I find the silicone baking cups to just be so much more convenient, both for preparation and storage. I picked up a set like this from Amazon.
  • I like to store these in the freezer for convenience, but they should keep fine in the fridge for a few days.
  • If peanut butter isn’t your thing, you could totally use almond butter or another nut/seed butter instead. You can also add toppings like sea salt or cocoa nibs to keep things interesting.

Keto Peanut Butter Cup

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