Low Sodium Atkins Peanut Butter Cups
Indulge in a guilt-free treat with these *Low Sodium Atkins Peanut Butter Cups*, a perfect balance of rich chocolate and creamy peanut butter that satisfies your sweet tooth without compromising your health goals. Made with just five simple ingredients, including unsweetened cocoa powder, coconut oil, and natural no-salt-added peanut butter, these homemade delights are low in sodium, sugar-free, and completely keto-friendly. This quick and easy no-bake recipe takes only 15 minutes to prepare, and the layered combination of velvety chocolate and nutty goodness makes each bite irresistible. Ideal for low-carb dieters or anyone looking for a healthier dessert option, these peanut butter cups are perfect for snacking, sharing, or storing in your freezer for whenever cravings strike. Your homemade, low-carb candy dreams are just a few simple steps away!
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Recipe Information
Ingredients
- 3 tablespoons Unsweetened cocoa powder
- 3 tablespoons Coconut oil
- 2 tablespoons Erythritol sweetener
- 6 tablespoons Natural creamy peanut butter, no salt added
- 0.5 teaspoons Vanilla extract
Instructions
Line a standard 6-cup muffin tin with paper liners or use silicone muffin cups for easy removal.
In a microwave-safe bowl, combine the unsweetened cocoa powder, coconut oil, and erythritol sweetener.
Microwave the mixture on high for 20-30 seconds or until the coconut oil melts.
Stir the mixture until smooth. This forms the chocolate coating.
Pour a small amount of the chocolate mixture into each muffin cup, just enough to coat the bottom evenly.
Place the muffin tin in the freezer for about 5 minutes, allowing the chocolate to set.
In the meantime, mix the natural creamy peanut butter with the vanilla extract in a small bowl until smooth and combined.
Remove the muffin tin from the freezer and add about one tablespoon of the peanut butter mixture on top of the hardened chocolate layer.
Spread the peanut butter gently to create an even layer in each cup.
Top each muffin cup with the remaining chocolate mixture, covering the peanut butter completely.
Return the muffin tin to the freezer for about 10 minutes or until fully set.
Once set, gently remove the peanut butter cups from the liners.
Store in an airtight container in the freezer or refrigerator until ready to enjoy.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 251 mg | 5% | |
*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.
