These Keto Peanut Butter Cups are pretty spectacular. In fact, the first time I tasted them I actually squealed with excitement. Try letting them sit out of the fridge for about 10 minutes before eating them. (Unless you are having a chocolate emergency and need to go in right away! I won’t judge.) This lets the peanut butter soften up and makes them so much more like the “real” thing. I like to add a touch a Maldon sea salt on top – but feel free to leave that off if sweet and salty is not your thing. This is one I could never get tired of.
Keto Peanut Butter Cups Backstory
Although I prefer salt to sweet, like most of you ladies, there are times when only chocolate will do. My go-to craving is these Keto Chocolate Peanut Butter Cups.
They are rich and decadent while remaining a totally guilt-free indulgence on my keto diet. Does it get any better than that?
Since they keep in the freezer so beautifully, I almost always have them on hand. I can’t tell you how many times these babies have prevented me from making a bad decision when I was crampy, stressed, or just cranky.
How to Make Keto Chocolate Peanut Butter Cups
Prep the Muffin Pan – Line a muffin tin with cupcake liners. Spray with oil and set aside.
Make the Peanut Butter Filling – Combine the peanut butter and Swerve in a bowl and refrigerate to allow to harden. If you have extremely liquid peanut butter, you may need to freeze. Ideally, you want to be able to form the nut butter into a ball.
Melt the Chocolate – Melt the chocolate and coconut oil together. (See the FAQ section for the different options on how you can do this.)
Make the Bottom Chocolate Layer – Cover the bottom of each muffin liner with the chocolate mixture. Use just enough to cover the bottom. Freeze. (While the chocolate is hardening, you will want to keep the remaining chocolate melted using the lowest heat possible.)
Form the Peanut Butter Balls – Form the peanut butter into 12 balls and place on top of the hardened chocolate. Gently press down.
Top with Chocolate – Top the peanut butter with the remaining chocolate. Sprinkle on nuts and Maldon sea salt if desired.
Freeze – Freeze until solid, about 20 minutes. Remove from the muffin tin, and store in a zip top bag in the freezer for up to three months.
Variations for Keto Peanut Butter Cup Fat Bombs
- Swap the peanut butter for any nut butter that fits in with your health goals. Good options include Almond Butter and Macadamia Nut Butter.
- Add a pinch of cayenne pepper to the melted chocolate mixture for an extra kick.
Frequently Asked Questions
Most chocolate contains sugar which makes it not keto or low-carb friendly. Thanks to the keto craze, however, there are some great brands that are sweetened with stevia or other keto-friendly sweeteners that are popping up on the market. My favorite is Lily’s, and that is what I have used here. I get it from Whole Foods or Publix, but you can order it online if you are not able to find it locally.
That really depends on your personal preference. Most chocolate – including Lily’s – is measured by the percentage of cacao. The high the percentage, the darker and less sweet it will be. Choose whatever chocolate you enjoy eating. (And since Lily’s is stevia sweetened, unlike regular chocolate, choosing sweeter chocolate will not have a tremendous impact on the number of net carbs.). I wouldn’t recommend unsweetened chocolate or baking chocolate here.
Yes! In a report that analyzes 14 studies on chocolate that was published in Frontiers of Nutrition, it was found that brain function may be improved tanks to the antioxidant compounds in cocoa. One study showed an uptick in working memory for two hours after consuming cocoa flavanols. In another study, the antioxidant compounds were reported to counteract cognitive impairment from a poor nights sleep.
Melting chocolate is a fairly easy process, but there are a few things to keep in mind. The good news is that when you are melting it with this much coconut oil, it won’t burn easily. To melt, I prefer to use a double boiler, or a glass or metal container over a pot of water. Stir well until the chocolate is melted. Another option is to place a small pot over the lowest possible heat and stir until melted. Lastly, if you use your microwave, this is another option. You can read about how to melt chocolate in the microwave here.
Another thing to keep in mind is that you want to make sure that water does not touch the chocolate mixture. If it does, this can cause the mixture to seize up.
Tools Needed to Make This Recipe
- Muffin Pan
- Muffin Pan Liners – Paper or Silicone
- Oil Sprayer
- Mixing Bowls
- Double Boiler or a Glass Dish Over a Small Pot
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Keto Peanut Butter Cups
Keto Peanut Butter Cups
- 1/2 cup sugar-free natural peanut butter
- 2 tablespoons Swerve or sweetener of choice
- 12 ounces Lily’s Chocolate
- 1/3 cup coconut oil
For topping, optional
- 1/4 cup pecans toasted and chopped
- Flaky Sea Salt
- Line a 12-cup muffin tine with cupcake liners. Spray with oil and set aside
- Combine peanut butter and Swerve in a medium bowl. Refrigerate.
- In a double broiler or a glass dish on top of a pot of boiling water, melt coconut oil and chocolate. (Be careful not to get any water into the chocolate as it will cause it to seize up.)
- Cover the bottom of each liner with the chocolate mixture, using a spoon to spread. Place in the freezer for 10 minutes.
- Scoop 1 tablespoon of the peanut butter mixture into your hands and roll into a ball. Place the ball on top of the chocolate and press down to flatten.
- Top with chocolate to fill the cups.
- Place in the freezer for 15 to 20 minutes, until solid.
- Store in a sealed container in the refrigerator for up to 3 months