Dark Chocolate Keto Peanut Butter Cups
HOMEMADE KETO SUGAR-FREE PEANUT BUTTER CUPS THAT SATISFY
You’re looking at a dark chocolate peanut butter cup low-carb, keto recipe that is so good you can’t even tell they are a sugar-free treat.
If you enjoy a low-carb, keto lifestyle and are craving something sweet these dark chocolate peanut butter cups will sort you out.
I don’t always eat low-carb or keto so it was hard for me to stop at eating just one of these creamy treats.
They are so similar to Reece’s Peanut Butter Cups you will be shocked at just how easy this keto recipe is.
I’m not a huge peanut butter fan as I didn’t grow up with it in the UK like my wife did in Canada but when you mix it with chocolate something magical seems to happen.
My wife and I made these about 3 weeks ago now after she was in serious need of fulfilling her sweet tooth after dinner.
Over Christmas, we make a chocolate peanut butter ball recipe which is famous with just about anyone we’ve fed them to.
We took that concept and created the Dark Chocolate Peanut Butter Cups but we made them in large size muffin liners re-create the Reece’s Peanut Butter Cup.
Quality chocolate to use is Lindt Dark Chocolate 80%, 90% or bitter-sweet dark chocolate squares along with 100% dark chocolate cocoa along with organic coconut oil, butter and erythritol or monk fruit for sweetness.
If you prefer to make organic dark chocolate peanut butter cups simply find organic chocolate that is sugar-free, dark and 80%-100%.
Note: What I suggest is to taste the sweetness of the chocolate and peanut butter filling before you create your keto peanut butter cups.
This recipe is sweetened to our liking and yours may differ.
Melting chocolate on the stove was simple and after a taste test, we started painting the insides and bottom of each muffin cup liner with chocolate.
The reason for tasting the chocolate is to make sure it is sweet enough for your taste-buds.
Take this opportunity to add more keto-approved sweetener before you move on to the next step.
You can use a spoon for this or a pastry brush if you’d like as either work just as well.
I find the spoon quicker plus you can measure out how much chocolate you want in each muffin liner.
Once you have the muffin liners painted with chocolate put them in the freezer to harden for about 10 minutes so you can get on with making the peanut butter filling.
There’s no method to the creamy peanut butter filling apart from putting it all in a bowl and mixing it until blended.
As soon as your peanut butter filling is ready to pull out your chocolate-hardened muffin liner cups.
Take a tablespoon of the peanut butter filling and flatten inside each chocolate cup just up to the chocolate line around the liner.
Once you’ve filled them with the peanut butter filling take the remaining melted chocolate and pour a teaspoon over each one.
You may have to re-heat your chocolate since you have a small waiting period when freezing the chocolate muffin cup liners.
It can be a bit messy and look not so great but when they are done they look and taste fabulous.
Put the tray of chocolate peanut butter cups back in the freezer to harden for about an hour, then enjoy.
If you want to add the crunch factor you can use sugar-free natural crunchy peanut butter, cacao nibs or add hemp hearts to the top of each one before you add the final dark chocolate layer.
Another cool ingredient to try is sugar-free, powdered peanut butter from PB and ME. We have 2 jars in our house and use them to lower calories and fat in our recipes.
My wife can’t get enough of these dark chocolate peanut butter cups so I’ve made her a batch of 12 for Mother’s Day which I know will get me that happy smile I always enjoy seeing from her.
She loves chocolate and just because she no longer eats traditional sweets she still can enjoy her chocolate without the guilt.
How to make Copy Cat Reese Peanut Butter Cups
Not interested in the low-carb, keto sugar-free version of peanut butter cups?
I’ve got you covered with a simple recipe below that uses almost the same recipe as the keto dark chocolate peanut butter cups.
If you want to make copy cat Reese chocolate peanut butter cups using regular peanut butter you can do that as well.
All you need to do is add a 1/2 cup of icing sugar to the regular peanut butter, mix and that will be your peanut butter cup filling.
You can use any type of milk or dark chocolate that you want for melting, even chocolate chips.
If you want to keep it similar to the traditional peanut butter cups go with a bar of nice milk chocolate or semi-sweet chocolate.
Again, you won’t need the almond flour, butter, coconut oil or sweeteners so just eliminate them.
You can keep the vanilla extract and pinch of salt as that is needed for the best flavour.
Chocolate and salt taste excellent together.
How To Make Keto Dark Chocolate Peanut Butter Cups
Make your own keto chocolate peanut butter cups and you’ll never go back to buying them again.
Total Net Carbs– 42.9g which makes each peanut butter cup 3.57g net carbs
If you want to cut the carbs further you can eliminate the almond meal 1.60 g and use less chocolate.
You can also alter the peanut butter which gives this recipe 24g of carbs.
Play around and see what works for you.
- Peanut Butter Filling
- 1/2 cup natural peanut butter
- 1/2 cup almond flour or almond meal
- 1 teaspoon vanilla extract
- pinch of salt
- 3.5 tablespoons whipping cream
- 5 tablespoons powdered erythritol
- 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.
- 2 tablespoons hemp hearts for tops (optional)
- 12 muffin liners large
- Dark Chocolate Coating
- 4 squares dark chocolate Bakers Chocolate or 3/4 cup unsweetened or stevia-sweetened chocolate chips, or 1 lindt 90% chocolate Bar
- 1/4 cup butter
- 1 tablespoon organic coconut oil
- 2 tablespoons 100% Cocoa
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered erythritol
- 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.
- In a small pot add butter and coconut oil to melt. Then add the cocoa, dark chocolate squares, vanilla extract, powdered erythritol and Splenda to combine until melted.
- Take 12 muffin liners and with a tablespoon add melted chocolate to the bottom of each muffin liner one at a time and then up the sides but not to the top. I stop mid-way. Once you’ve completed all 12 freeze for 15 minutes or until hardened.
- Meanwhile, in another microwave-safe bowl add your peanut butter and microwave for 25 seconds. Take out and add your almond meal, a pinch of salt, vanilla, whipping cream, 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice and powdered erythritol.
- Take your frozen chocolate muffin liners from the freezer and fill each one with a tablespoon of the peanut butter mixture. *taste it before you use it to make sure you have the desired sweetness- same with the chocolate)
- Flatten the peanut butter mixture and add a tiny sprinkle of hemp hearts if you want to add a bit of crunchy texture. If not take another tablespoon of the melted chocolate which you may need to re-heat and spoon it on top of the peanut butter to cover it all.
- Put the finished peanut butter cups back in the freezer until hardened about an hour is good. Remove the muffin liners and enjoy your sugar-free, guilt-free, low-carb dark chocolate peanut butter cups.
You better hide these keto dark chocolate peanut butter cups away otherwise you may be tempted to eat more than just one.
I know, I’ve done it multiple times even if I place them deep in the freezer.
They taste even better when they are cold.
It’s just so hard to resist chocolate and peanut butter mixture.
Mr.CBB
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think.
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