Whole30 Atkins Peanut Butter Cups
Indulge in the guilt-free decadence of Whole30 Atkins Peanut Butter Cups, a rich and creamy treat that’s perfect for anyone following a low-carb, Whole30, or keto lifestyle. Crafted with unsweetened cocoa powder, coconut oil, natural almond and peanut butter, and just a touch of vanilla, this recipe strikes the perfect balance between wholesome ingredients and irresistible flavors. Each peanut butter cup is layered with velvety chocolate and creamy nut butter, topped with a sprinkle of flaked sea salt for an elegant finish. Ready in just 20 minutes and requiring no baking, this easy-to-make dessert is both satisfying and convenient. With optional stevia for sweetness, it’s customizable to meet your dietary preferences. Perfect for meal prepping or curbing cravings, these Whole30-friendly peanut butter cups prove that clean eating can still feel indulgent!
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Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Almond butter (unsweetened)
- 0.5 cup Peanut butter (natural, unsweetened)
- 1 teaspoon Flaked sea salt
- 1 teaspoon Stevia (optional for a touch of sweetness)
Instructions
Line a muffin tin with 12 cupcake liners or use silicone cupcake molds for easy removal.
In a small saucepan over low heat, melt the coconut oil and add the cocoa powder. Stir until smooth and well combined to form a chocolate sauce.
Stir in the vanilla extract and optional stevia if using, mixing until incorporated.
Divide the chocolate mixture evenly, pouring about half into the bottom of each liner or mold to create the base layer. Place the muffin tin in the freezer to set for about 5 minutes.
In the meantime, in a medium mixing bowl, combine the almond butter and peanut butter. Mix until smooth and creamy.
Remove the muffin tin from the freezer and layer a spoonful of the nut butter mixture on top of the set chocolate. Smooth it out to cover the chocolate evenly.
Pour the remaining chocolate mixture on top of the nut butter layer, dividing evenly among the cups to create the top chocolate layer.
Sprinkle a light pinch of flaked sea salt over the top of each cup for a hint of saltiness.
Return the muffin tin to the freezer and allow the peanut butter cups to set completely for about 15 minutes.
Once set, remove from the molds and store in an airtight container in the refrigerator until ready to serve. Enjoy your Whole30 Atkins Peanut Butter Cups guilt-free!
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 8.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2558 mg | 54% | |
*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.
