Low Carb Peanut Butter Cups
Indulge in the perfect guilt-free treat with these Low Carb Peanut Butter Cups, a decadent mix of creamy peanut butter and rich sugar-free dark chocolate. This quick and easy recipe features wholesome ingredients like natural peanut butter, coconut oil, and powdered erythritol, making it a keto-friendly and low-carb dessert option that doesn’t compromise on flavor. The contrast of velvety peanut butter filling with a crisp chocolate shell is utterly irresistible, and these no-bake delights come together in just 15 minutes of prep time. Ideal for snack time or as a post-dinner treat, these peanut butter cups are not only delicious but also perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Store them in the fridge or freezer for a convenient grab-and-go snack that will keep you coming back for more!
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Recipe Information
Ingredients
- 1.5 cups Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil
- 3 tablespoons Creamy natural peanut butter (unsweetened)
- 2 tablespoons Powdered erythritol (or any powdered low-carb sweetener)
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Sea salt
Instructions
Line a 12-cup muffin tin with paper liners or use a silicone muffin mold for easy release.
In a microwave-safe bowl or using a double boiler, melt the sugar-free dark chocolate chips with the coconut oil until smooth, stirring frequently. Be careful not to overheat the chocolate.
Spoon about 1 to 1.5 teaspoons of melted chocolate into each muffin cup, spreading it to cover the bottom evenly. Freeze for about 5 to 10 minutes or until the chocolate is firm.
While the chocolate sets, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter, powdered erythritol, vanilla extract, and sea salt until combined and smooth.
Remove the muffin tin from the freezer and spoon about 1 teaspoon of the peanut butter mixture onto the hardened chocolate layer. Gently spread it out, but leave enough space around the edges for the top chocolate layer.
Reheat the remaining melted chocolate if it has started to thicken. Spoon about 1 more teaspoon of chocolate on top of the peanut butter layer, ensuring it spreads smoothly to cover the filling completely.
Tap the muffin tin gently on the counter to remove any air bubbles and create an even surface.
Return the muffin tin to the freezer for another 10 to 15 minutes, or until the peanut butter cups are fully set.
Once firm, remove the peanut butter cups from the molds and store them in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Enjoy these low-carb peanut butter cups as a delicious and healthy treat anytime!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 78.0 g | 279% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2304 mg | 49% | |
*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.
