Sugar-Free Peanut Butter Cups

Can the classic peanut butter cup be made sugar-free and still be just as good, if not a bit better knowing it’s sweetened naturally? YOU better believe it! You can easily make your own keto peanut butter cups in just a little time in the kitchen!

Our sugar free peanut butter cup recipe is an easy recipe with simple ingredients  that really just requires some melting of chocolate and layering chocolate and natural peanut butter together then refrigerated. Perfect little gift idea to give during the holidays or to add to cookie trays or Valentine’s day sweet treat for your family.

A special treat for the family maybe for Valentine’s day, but with a tasty recipe this easy, it can really be made anytime you want. 

​A creamy peanut buttery smooth center is unmistakable to the Reese’s peanut butter cups. I wanted my favorite candy to have the same smooth creamy center too. 

Low Carb Sweetener Options

You can really add any sweetener you like, but making it with low carb powdered sweetener or even liquid stevia is the way I enjoy these.  

A few years ago I used powdered erythritol but since recent studies came out about it, I am converting my recipes to using Monk Fruit Allulose blend which I really like. 

​I would not recommend using granular sweetener as it will make the peanut butter layer grainy and unpleasant. 

My boys are allergic so they can’t have them, but my hubby and daughter and I are peanut butter lovers!

Using all natural, unsweetened peanut butter is the better choice here so you can add your own favorite low carb sweetener and adjust as needed.

Unsweetened Chocolate versus Sugar-Free Chocolate Chips

​My homemade keto peanut butter cup recipe was first published back in 2013 and finding sugar free chocolate chips without artificial sweeteners was rare. I opted for using unsweetened baking chocolate and added my own sweetener to it. 

​Now that there are so many options on the market today for sugar free chocolate chips made with stevia or monk fruit, you could use them instead and just eliminate any added sweetener in the chocolate coating.

I would still recommend adding a little bit to the melted butter and peanut butter flavor to sweetened it.

If you can’t find sugar free chocolate chips you can also use sugar-free chocolate bars instead, just chop into pieces. 

A creamy peanut buttery smooth center is unmistakable to the peanut butter cup. You can really add any sweetener you like, but making it with powdered or even liquid stevia is the way I enjoy these. 

For me, favorite candies and Christmas go hand hand. Yes I know everyone loves the Christmas cookies, but I just want chocolate and good quality chocolate.

Buying sugar free artificially made chocolate treats will cause your stomach to do relay races to the bathroom, how do I know?

I’ve had the experience once in the past and never again will I buy that stuff made with Maltitol or Sorbitol. Plus artificial sweeteners in studies show they spike blood sugar in most people and cause sugar cravings.

It’s just as easy to make delicious sugar free chocolate peanut butter cups at home!

Filled with fiber and protein and less than 100 calories for one delicious decadent mini peanut butter cup! Make ahead and freeze in a sealed container so you won’t be tempted to eat more than one before Valentine’s day or Christmas!

Can I make this Peanut Free?

You can certainly swap the peanut butter with almond butter or sunflower seed butter to make it peanut nut free.

​Can I use Peanut Flour?

I haven’t tested this recipe swapping peanut butter with peanut flour so I can’t say that would work well.

Easy Keto Peanut Butter Cups

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Sugar Free Peanut Butter Cups Recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 mini cups

Calories 97kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 5 ounces unsweetened bakers chocolate f you prefer to use sugar free chocolate chips you can eliminate sweetener
• 2 tablespoons salted butter divided or coconut oil
• 1/2 cup Monk Fruit Allulose confectioners
• 2 tablespoons unsweetened creamy peanut butter or almond butter
• 2 teaspoons almond flour
• 1/2 tsp chocolate liquid Monk Fruit optional or vanilla stevia

Prefer Regular Size Peanut Butter Cups? Here's my recipe!

Instructions

• In a microwaveable safe bowl or on the stove, melt together the chocolate with 1 tablespoon butter in sauce pan.
• Add sweetener to taste.
• In another bowl mix together the rest of the ingredients and stir until smooth.

To Assemble:

• Place 1 teaspoon of chocolate into each mini silicone muffin cups mold or mini muffin liners. 
• Spoon a heaping 1/2 teaspoon of peanut butter mixture onto each chocolate cups in mold.
• Top with one more teaspoon of chocolate on top to cover the peanut butter filling.
• Refrigerate until hardened about an hour. Store in an airtight container in fridge until ready to serve.

Notes

This recipe was first published in December 2013.

 

2 g net carbs per peanut butter cup.

Nutrition

Serving: 1mini cup | Calories: 97kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 99mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 58IU | Calcium: 14mg | Iron: 2mg

The post Sugar Free Low Carb Keto Mini Peanut Butter Cups appeared first on Sugar-Free Mom.

Four ingredients and about 10 minutes of your time is all you need to make these little nut free Valentine candies!

The popular name might be MOUNDS, the nut free version of Almond Joy, remember those? Well, these are for all of you and your family who have nut allergies like my boys!

Delicious, delightful and easy!

You can use regular chocolate chips if you like instead of the carob ones I chose to use. If you can find grain sweetened chocolate chips, even better. I’ve had no luck at Whole Foods or online. I opted for the sweetened carob chips made from beet sugar as opposed to unsweetened carob chips, for the sake of time and convenience. 🙂

This recipe is a simple adaption of the Valentine Peanut Butter Cups I posted recently. My boys were so disappointed they couldn’t have any. My daughter and hubby on the other hand were thrilled they could keep them all to themselves!

If you or family don’t have a soy allergy then soy nut butter would be an option or sun-nut butter made from sunflower seeds. Unfortunately my boys hate them both so I had to think of something else. While walking on my treadmill God gives me the best ideas for recipes! The catchy commercial tune rang in my head, “Sometimes you feel like a nut, sometimes you don’t!” The MOUNDS type candy was created in my head and then I had to test it on the picky boys.

Of course they LOVED them and were so excited they even shared some with sister and daddy, although reluctantly! Even the picky hubby thought they were great, although he is partial to the peanut butter ones of course.

Whichever version you decide to make, double the batch or get more molds! Mine were eaten in a matter of one, maybe two days! They’ll never last till Valentines! 😉

*adapted from my Valentine Peanut Butter Cups [guten free, dairy free, diabetic friendly]

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Homemade Valentine Coconut Filled Candy [Dairy, Nut, Sugar, & Gluten Free]

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 103kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 ounces sugar-free chocolate chips I used Lily’s Sweets
• 4 tablespoons coconut oil divided
• 3 tablespoons shredded coconut unsweetened, divided
• 2 packets powdered stevia

Instructions

• In a small bowl melt carob chips and 2 tablespoons of coconut oil in the microwave or in a pot on the stove.
• Stir until completely smooth.
• In another bowl mix 2 more tablespoons of coconut oil with 2 tablespoons of shredded coconut and stevia.
• In a silicone mini valentine shaped mold or mini cupcake liners, fill each with 1 teaspoon of chocolate.
• Add 1/2 teaspoon of coconut mixture.
• Cover each with 1 1/2 teaspoons of chocolate.
• Top with remaining shredded coconut.
• Refrigerate for 30 minutes or freeze for 10 minutes.

Notes

Net Carbs: 6.1g If you use unsweetened carob chips instead of sugar-free chocolate chips, your carbs will be 4g per serving.

Nutrition

Serving: 1g | Calories: 103kcal | Carbohydrates: 8.1g | Protein: 1.2g | Fat: 9.5g | Saturated Fat: 7g | Fiber: 2g

The post Homemade Valentine Coconut Filled Candy [Dairy, Nut, Sugar, & Gluten Free] appeared first on Sugar-Free Mom.