Keto Peanut Butter Cups

When I first started Keto I was very scared about not having any chocolate therapy during stressful work days. I have been amazed at how much better I feel though when I am not eating snickers bars and starbursts all day at work. I am way more alert, I don’t get that post lunch urge to nap, and I don’t have cravings for sugar. But I created some recipes for when you really need a bite of something sweet. This is probably my favorite Keto *sweet* treat to make. They taste like a darker, chocolatier version of Reese’s peanut butter cups.

They are beyond easy to make. You really just need the tiny muffin/candy liners. I found them at home goods in a pack of 300. You can find Lily’s chocolate chips at Whole Foods or sprouts or thrive market. They even have some specifically labeled “keto.” I like the dark chocolate but they have a milk chocolate version out now as well. I also use the Whole Foods unsweetened peanut butter for all my Keto baking to minimize carbs. It is honestly delicious. When I am not baking with it, I might be guilty of eating it with a spoon. If you use different chocolate chips, make sure to recalculate the carbs.

Store these in the fridge for 1 week, but they will be gone before the end of the week. I have never tried any other sugar substitutes besides swerve. I am pretty sensitive to fake sugars and I sometimes notice that mild cooling effect with swerve in certain recipes. If you let these sit in the fridge overnight though, you cannot tell that they are made with swerve. You can definitely use whatever your preferred sweetener of choice is. There is actually a super useful conversion chart on the swerve website if you need it.

Don’t let the holidays and constant barrage of sweet treats get the best of you! Make these keto pb cups today!

Keto Peanut Butter Cups

  • 1/2 cup smooth peanut butter organic unsweetened 365 Whole Foods
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered swerve
  • 1/2 tsp sea salt
  • 6 oz Lily’s Dark Chocolate Chips
  • 1/2 tsp vanilla extract (simply organic)
  • 1 Tbsp refined coconut oil

In a large bowl, use a hand mixer to beat the peanut butter, butter, swerve, vanilla extract, sea salt.

In a microwave safe bowl, melt the chocolate chips in the microwave. Microwave on high for 20 sec intervals, stirring in between, until all the chocolate is melted. Mix in the coconut oil and vanilla extract, microwave for 20 more secs until combined.

Using a pastry brush or spoon, coat the inside bottom part of the muffin liners with chocolate.

Drop a teaspoon of the the peanut butter mixture into each muffin cup.

Top each cup with a teaspoon of melted chocolate and smooth over the surface of the peanut butter with a spoon. (It doesn’t have to be perfect.)

Refrigerate for at least 1 hour (or freeze for 30 minutes).

Each PB cup is 1g carbs and 74 calories.

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