Keto Peanut Butter Cups

Dish Info

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.


Peanut Butter – ½ cup sugar-free natural peanut butter – 2 tablespoons Swerve or sweetener of choice Chocolate – 12 ounces Lily's Chocolate – ⅓ cup coconut oil For topping, optional – ¼ 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