Low Carb Peanut Butter Cup Squares
Indulge in a guilt-free treat with these decadent Low Carb Peanut Butter Cup Squares, a no-bake recipe perfect for satisfying your sweet tooth while staying on track with your healthy lifestyle. Featuring rich layers of unsweetened chocolate infused with coconut oil and a creamy, naturally sweetened peanut butter filling, these squares are packed with flavor and protein without the carb overload. Made with almond flour, powdered erythritol, and a touch of vanilla, this easy recipe comes together in just 15 minutes of prep time and requires no cooking, making it ideal for busy days or when your cravings strike. Top with crushed nuts or unsweetened shredded coconut for added texture and store in the fridge for up to a week. Perfect for keto dieters, low-carb enthusiasts, or anyone looking for a healthier dessert, these squares promise all the taste of a classic peanut butter cup—with none of the regret!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 120 g Unsweetened chocolate
- 2 tbsp Coconut oil
- 4 tbsp Powdered erythritol (or preferred powdered low-carb sweetener)
- 180 g Natural creamy peanut butter (unsweetened)
- 1 tsp Vanilla extract
- 2 tbsp Almond flour
- 0.5 tsp Sea salt
- 2 tbsp Optional: Crushed nuts or unsweetened shredded coconut (for topping)
Instructions
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a microwave-safe bowl, combine the unsweetened chocolate and coconut oil. Heat in 20-30 second intervals, stirring between each, until fully melted and smooth.
Whisk 2 tablespoons of powdered erythritol into the melted chocolate mixture until fully dissolved, then pour half of the mixture into the prepared baking pan. Spread evenly to create a thin chocolate layer.
Place the baking pan in the freezer for 5-7 minutes, or until the chocolate layer is just set.
While the chocolate is chilling, in another bowl, combine the peanut butter, remaining 2 tablespoons of powdered erythritol, vanilla extract, almond flour, and sea salt. Mix until smooth and creamy.
Once the chocolate layer is set, remove the pan from the freezer and spread the peanut butter mixture evenly over the chocolate layer.
Pour the remaining chocolate mixture over the peanut butter layer and spread evenly, ensuring the peanut butter layer is fully covered. If using crushed nuts or shredded coconut, sprinkle them over the top layer at this point.
Return the pan to the freezer and let it chill for 20-30 minutes, or until the layers are firm and set.
Once set, lift the square out of the pan using the parchment paper overhang and transfer to a cutting board.
Use a sharp knife to cut into 12 evenly sized squares. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 181 mg | 4% | |
*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.
