Keto Peanut Butter Cups
These tasty peanut butter cups are just what the doctor ordered for your low-carb diet. Make ahead and store them in the refrigerator or freezer as a tasty dessert or everyday treat.
- 1.25 cup Natural Peanut Butter
- 2 ounces Lakanto Powdered Monk Fruit Sweetener
- 2 tablespoons Coconut Oil
- 2 teaspoons Vanilla
- 1 dash Sea Salt
- 1 dash Salt
- 1 pound Bake Believe No Sugar Added Dark Chocolate Baking Chips
- Gather the ingredients
Place low carb chocolate chips in large glass bowl or measuring cup.
Measure 1.25 cups of peanut butter and place in a glass measuring up.
You'll be using 2 tsp of vanilla, one in the chocolate mixture and one in the peanut butter mixture. I like to use the small glass prep cups for these when I'm cooking or baking.
You'll be using three tablespoons of zero sugar powdered sweetener. Three for the chocolate mixture and 1 for the peanut butter mixture.
You'll also need table salt and course sea salt. You don't need to put these in the prep bowls, but you can if you want to! These are optional ingredients, but can bring out the flavor in the peanut butter cups, especially for those salt lovers.
You'll also need two tablespoons of coconut oil to add to the chocolate chips.
- Add coconut oil to the chocolate chips
Adding a bit of coconut oil to the chocolate chips helps to be able to spread the chocolate into the silicone baking mold - Melt the chocolate chips in the microwave
- Put the chocolate chips in the glass measuring cup or bowl in the microwave until almost melted.
- It is important not to overcook the chocolate chips in the microwave.
- When you remove the chocolate chips you should see some unmelted chocolate chips.
- Remove from microwave and stir. The remaining chips should melt.
- Add the vanilla and salt to the melted chocolate chips
- The vanilla does add a bit of carbs, but hardly any and makes such a difference in the end result!
- Some people like their chocolate to be a little salty. Add salt to taste.
- Add the sweetener to the chocolate
Add the sweetener.
It's best to use a powdered sweetener for this recipe. If the powdered sweetener is too lumpy, strain it through a fine mesh strainer to get the lumps out. You don't want to be tasting chunks of sweetener in your peanut butter cups.
- Fill silicone baking mold cups with chocolate
Put a little chocolate in to your silicone chocolate molds. I just spoon it in and smear the chocolate up the sides. I don't put too much in, just enough so the mold is covered. It gets kind of messy when you aren't a pro, but so what! In the end it tastes great and that's what matters. You'll probably need two of these molds to make all the peanut butter cups. I have a couple of different sizes, so I just use the bigger molds when these are all filled up.
Some people like to pop the mold in the freezer to set the chocolate, but I find it isn't necessary. - Add the salt, vanilla and sweetener to the peanut butter
Stir it together!
- Fill cups with peanut butter
- Plop a little peanut butter on top of the chocolate in each mold.
- Leave room to place more chocolate on top.
- I use a small cookie scoop about half full to get the peanut butter in there. If you want to be a professional you can get fussy and use the icing bags to precisely fill place the peanut butter in the molds, but the peanut butter cups will turn out fine and taste the same even if they aren't beautiful. Your choice!
- Add chocolate on top of the peanut butter
- Cover the peanut butter filled peanut butter cups with a layer of chocolate.
- If desired, use a coarse salt grinder to sprinkle a bit of salt on top.
Place in the freezer for about 25 minutes until firm. - Pop out of the silicone mold and enjoy!
Store in the refrigerator and take them out whenever you need a low-carb delicious keto treat!
If you have any chocolate left over you can mix the chocolate with some nuts and make a keto nut goodie.