Keto Peanut Butter Cups

I finally did it! I have wanted to create my own Keto Peanut Butter Cup Recipe since…forever.

I know, I know, the internet is full of them. 

But they all looked so complicated and kind of loooong. The one I finally tried was good but the chocolate was really hard in the finished product. Meh.

So…here it is. My version of the Keto Chocolate Peanut Butter Cup. I am pretty happy about it and I hope you love it too.

🥘Ingredients

Chocolate Cup Layer:

• 12 oz Sugar-free chocolate Do not use bakers chocolate in this recipe. We like Lilys Chocolate Chips.

I am always the first one to try to make “bakers” chocolate or even cocoa powder work in every recipe because…well, it’s less expensive.

We spend a ton of money on food. I am not “cheap” about our food, but I like making recipes that are affordable as well as delicious.

Well, I failed.

I’ll tell you right now that using good chocolate is important in this recipe. Bakers chocolate won’t cut it (sorry, I tried). It was grainy, hard, bitter, blech.

• 6 tbsp Coconut oil Food Grade Cocoa Butter is GREAT if you have it.

If you do have cocoa butter, you’ll use the same amount. (About three ounces).

A while ago I got a wild hair and bought some “Food grade” Cocoa Butter because of all of the AMAZING benefits. It’s great for your skin, your hair, your belly, it fights inflammation and on and on.

Oh yeah…and it makes the worlds best chocolate. See the benefits here if this sounds too good to be true.

• 1/2 tsp vanilla extract *optional

The vanilla adds a very subtle hint of something special. Use it if you have it.

Peanut Butter Center:

• 1/4 cup Peanut butter Natural, no sugar added. Creamy or chunky works.

Use the kind of Keto Peanut butter  to shave one carb per candy cup off of the nutrition listed. It’s good and someone gave it to me to try in (one of my attempts) to make this recipe awesome.

• 2 tsp Coconut oil
  

If you don’t like the “coconut” taste you can use “refined” coconut oil. It has a neutral flavor. Do not use olive oil…it won’t work.

You’ll have an oily mess.

• 1.5 -2 tbsp Powdered erythritol * Or sweetener of choice to taste

I am digging Allulose and I usually just buy the granulated stuff and blend it up to powder it.

• 2 tsp Almond flour * or peanut flour

Peanut flour is not really a staple flour but it’s great in this recipe if you have it. If you want to try it I like this one.

• 1/4 tsp Vanilla extract optional
• 1 pinch Salt optional, to taste

👩🏽‍🍳How to Make the Keto Peanut Butter Cups:

• Line a muffin tin with liners.

Make SURE your muffin tin fit in your freezer or you are going to be annoyed in the next couple of steps.

The fridge will work but the process will take longer.

We will make the Peanut Butter Center First

Things start moving faster for the Keto Peanut Butter Cups after you heat up the chocolate. It’s just easier to make this first.

• Heat the peanut butter and coconut oil in the microwave for 30 seconds at a time, stirring each time the microwave stops until smooth and melty. Add in the rest of the peanut butter center ingredients and mix until you have a uniform mixture.

Make the chocolate layers

• Heat the chocolate and oil for the chocolate layer in the microwave in 20 second increments stirring between each increment (don’t skip this!).

Don’t seize your chocolate or this project will be doomed from the start. Mix it every 20 seconds if you use the microwave.

Alternatively you can heat the chocolate mixture on the stove in a double boiler.

Add vanilla (if using), once the chocolate and oil have melted and are fully combined.

• Fill the bottom of the parchment cups evenly with about 1 tbsp of melted chocolate in each liner. Don’t fuss about perfection here. Work quickly. Freeze for 5-10 minutes, until the chocolate is somewhat firm.

Trying to get the chocolate perfectly even in every cup is pointless and will cause you grief. I kind of like the “rustic” homemade look of my candy anyway.

We’ll just call my Keto Peanut butter cups “artisanal”.

• Spoon a teaspoon or so of the peanut butter mix on top of the chocolate layer. It will spread a little bit. It’s okay for it to reach the edges but avoid it if you can. Freeze for another 5-10 minutes, until slightly firm.

Tip the muffin tin and see if the peanut butter center still moves…if not, continue to the next step.

• When you remove the cups from the freezer, re-heat the chocolate mixture for 20 seconds and stir. You can add another 20 seconds if your chocolate has cooled too much and become stiff. Just remember to stir after each 20 second increment.
• Once melted and workable, pour the chocolate over the top of the peanut butter layer. Start with about 2 tsp to make sure you can cover the top all 12 of your cups. Try to make them as uniform as possible but don’t get caught up in making it perfect (they’ll be delicious).
• Return to the freezer for at least 25 minutes, until completely firm.

🔪Storage

• Store in the fridge for a week or freeze in an airtight bag for up to two months.

I can’t imagine anyone actually freezing these for longer than the 25 minutes but you can.

📖 Variations and Allergy Safe Info

• add almond extract instead of vanilla for a twist.
• Use almond butter instead of peanuts if you have peanut allergies.
• Use vegan chocolate to make it vegan (I have never tried this).
• I am not a fan of silicone candy cups but those would make adorable candy.

Whew! I am so happy that I FINALLY made these!

I have to admit that I was a little intimidated at first. But they really are not that hard and are totally worth the time spent.

I hope you make the Keto Peanut Butter Cups. They blow the pre-packaged candy away in terms of taste. And, I love the way they look.

Please, please, please, leave me a comment if you have any trouble or any tips that might help others.

Ta-ta for now friends!

Brandy

The nutrition info is provided as a courtesy. Feel free to to your own calculations if you feel like anything is “off”.