These Creamy Low Carb Keto Peanut Butter Cups are Better than any store bought variety! Just 3 simple ingredients and very little time in the kitchen for a spectacular, like traditional, but low carb peanut butter cup!
With Easter right around the corner, my mind wanders to all the chocolate that spans every aisle in every store this time of year. Those Chocolate Peanut Butter Easter Eggs were always my very favorite as a kid and thankfully I’ve got a fantastic recipe for Keto Peanut Butter Easter Eggs that’s not only low carb, but so incredibly reminiscent of the traditional ones you’ll never want any other kind again!
But even without Easter or parties, a REALLY good Peanut Butter cup is always wanted in my home! I’ve got a hubby and daughter and myself of course that just need these every so often to feel like we’re just not missing out on anything on a low carb diet. These beautiful peanut buttery cups are slightly adapted from my Peanut Butter Easter Eggs and worth every bit of calorie and carb. In the end though it’s still a small net carb to enjoy a large sized peanut butter cup so I’m not complaining and I hope you won’t be either once you taste them.
If you’re not a peanut butter fan you could certainly make these with another nut butter of choice like almond or even cashew. Also you could make these nut free by using Sunbutter as an alternative. Make sure to look for the sunbutter without added sugar, I linked the one I use above for my boys.
Brenda’s Notes:
- I purchased this mold to make traditional looking peanut butter cups. It is actually a tart pan.
- You can use any chocolate you like but the 85% dark is what is calculated in this recipe.
- You can use any peanut butter you like but I like this one as it still contains salt. If you use a no salt peanut butter I would suggest adding in salt or these won’t be similar to traditional.
- They may soften a little if left out on the counter too long. It’s best to just keep them refrigerated until you want to enjoy them.
Hope you love them just as much as we do!
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Keto Low Carb Peanut Butter Cups
Ingredients
- 10 oz dark chocolate 85% or sugar free chocolate
- 4 tbsp coconut oil divided
- 1 cup no sugar added peanut butter
Instructions
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Melt the chocolate with 2 tablespoons of coconut oil and stir until smooth.
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Place the silcone mold on a baking sheet. Spoon enough chocolate into each mold to cover the bottom and sides, use a pastry brush to cover sides. You will use about half the melted chocolate for this, remaining will be to cover the tops of each cup. Freeze for 15 minutes.
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While that is in the freezer, melt the peanut butter and the remaining coconut oil together and stir until smooth.
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Evenly spoon the peanut butter mixture into the frozen chocolate cups.
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Cover each with remaining chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
Recipe Notes
Net Carbs: 6g
I like peanut butter and I like chocolate.This looks like a great combination. I have not tested this recipe yet. However, I would not be surprised if there is no real competition with similar store bought snacks. This is because of the potential added ingredients,chemicals and/or the higher price (compared to when they are homemade). A lady shared her inspiring weight loss story with me after she implemented the Keto diet. I think it is a great thing that this diet does not put people in a corner where they have to stop eating food they may love.
I just made this today and they are SO good! Thank you so much for sharing this recipe. You are my favorite Sugar free blogger!
I’m interested in sugar free and gluten free and anything that can help me out with diabetes for sweets
Sorry, when I want that chocolate/peanut butter flavor, nothing beats a Reese’s and plain peanut butter just DOESN’T CUT IT! Plain peanut butter lacks the added flavor and texture of Reese’s. Why not just dip a piece of chocolate or cocoa crack straight into a jar and save time? Reese’s “secret” is so simple: brown sugar and molasses for flavor, peanut meal for texture. Though it’s new to me to try to “keto-fy” that formula. My best guess: I would try adding that defatted peanut flour that’s packaged these days as low fat peanut butter, and try the sukrin gold brand brown sugar substitute or a brown sugar extract, and the tiniest amount of molasses.
Can’t wait to try this!! Love your recipes!
Thank you!
Something is missing from the instructions. It says “Spoon enough chocolate into each mold.” Enough for what? I’m guessing you meant to say enough to cover the bottom of the cup, but if so, you still should give an idea how much. I’m thinking about two teaspoons? Additionally, you didn’t mention in the instructions that you should reserve half (I guess?) the chocolate mixture for the top part until you say to use the remaining chocolate.
So easy to make and yummy
My peanut butter frozen masses melted while I did the chocolate part—it was a disaster to pick up. Hard to follow instructions. Is there a reason this couldn’t be done in one step? chocolate, then peanut butter layer then chocolate again and then freeze? please help! thank you!
Your frozen peanut butter melted? The chocolate cups was to be frozen first and while that is in the freezer you make the peanut butter mixture. The peanut butter mixture is not supposed to be frozen until after you cover it with chocolate and freeze the whole thing.