Keto Peanut Butter Cups
Homemade peanut butter cups with a sugar-free dark chocolate shell and a creamy, lightly sweetened peanut butter center - all with minimal net carbs. Plan ahead: the cups need at least 30 minutes to set in the freezer before serving.
Ingredients
- 1 cup sugar-free dark chocolate chips (or 85%+ dark chocolate)
- 2 tbsp refined coconut oil
- 1 cup natural creamy peanut butter (no added sugar)
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
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1
Line a 12-cup mini muffin tin with paper liners.
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2
Melt 1 cup sugar-free dark chocolate chips (or 85%+ dark chocolate) with 2 tbsp refined coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until completely smooth.
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3
Spoon about 1 teaspoon of the melted chocolate into the bottom of each liner and tilt to coat the sides slightly. Place in the freezer for 10 minutes until set.
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4
While the chocolate sets, stir together 1 cup natural creamy peanut butter (no added sugar), 1/4 cup powdered erythritol or monk fruit sweetener, 1/2 tsp pure vanilla extract, and 1/4 tsp salt until smooth and evenly combined.
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5
Spoon about 1 teaspoon of the natural creamy peanut butter (no added sugar) filling onto each set chocolate base, pressing down gently to flatten.
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6
Spoon the remaining sugar-free dark chocolate chips (or 85%+ dark chocolate) over each cup to fully cover the peanut butter layer. Tap the pan gently to smooth the tops.
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7
Freeze for at least 30 minutes until completely firm. Store in an airtight container in the freezer for up to 1 month or in the refrigerator for 2 weeks. Best served slightly chilled.