Dairy-Free Atkins Peanut Butter Cups
Indulge in a guilt-free treat with these rich and irresistible Dairy-Free Atkins Peanut Butter Cups! Perfect for those following a keto or low-carb lifestyle, these chocolatey bites are crafted using dairy-free dark chocolate chips, creamy natural peanut butter, and a touch of coconut flour for a delightful texture. Sweetened naturally with erythritol, these peanut butter cups deliver all the flavor without the sugar, and a hint of vanilla extract elevates their decadent taste. Made in just 25 minutes with no baking required, they’re ideal for quick, satisfying snacks or desserts. Store them in the fridge for a cool, melt-in-your-mouth treat that you can enjoy any time. Whether you’re dairy-free or simply crave a healthier alternative, this recipe is the perfect way to satisfy your sweet tooth while staying on track with your wellness goals.
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Recipe Information
Ingredients
- 1 cup Dairy-free dark chocolate chips
- 2 tablespoons Coconut oil
- 0.5 cup Natural unsweetened peanut butter
- 2 tablespoons Coconut flour
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a 12-cup muffin tin with paper liners.
In a microwave-safe bowl, combine the dairy-free dark chocolate chips and 1 tablespoon of coconut oil.
Microwave the chocolate mixture in 30-second intervals, stirring in between until the chocolate is fully melted and smooth.
Spoon about 1 teaspoon of the melted chocolate mixture into the bottom of each muffin cup, spreading it slightly to form an even layer. Place the muffin tin in the freezer for 5 minutes to set the chocolate.
While the chocolate sets, in a separate bowl, mix together the peanut butter, coconut flour, erythritol sweetener, vanilla extract, salt, and the remaining tablespoon of coconut oil.
Divide the peanut butter mixture evenly among the muffin cups, pressing it gently to form a flat layer.
Cover the peanut butter layer with another teaspoon of the melted chocolate mixture, spreading it to cover completely.
Place the muffin tin back in the freezer for about 10 minutes, or until the peanut butter cups are set.
Once set, remove the peanut butter cups from the muffin tin and store in an airtight container in the refrigerator to keep them firm.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 101.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
