Keto Peanut Butter Cups

Rich, creamy keto peanut butter cups made with just 5 ingredients. An easy low-carb dessert that's perfect for peanut butter lovers.

Course Dessert

Cuisine American

Prep Time 20

Rest time 40

Total Time 1

Servings Peanut Butter Cups

Calories 257kcal

Author Vered DeLeeuw

Ingredients

6 ounces Lindt 90% chocolate divided, broken into pieces; 16 squares
4 tablespoons creamy peanut butter spread not natural peanut butter
1 tablespoon avocado oil divided
½ teaspoon stevia glycerite divided
1 tablespoon coconut flour

Instructions

Line a 6-cavity muffin pan with paper liners.
Place half of the chocolate (3 ounces, 8 Lindt squares) in a small, microwave-safe bowl. Place the other half (3 ounces, 8 Lindt squares) in another small microwave-safe bowl.
In a third small microwave-safe bowl, place 4 tablespoons of peanut butter spread.
Microwave the first chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite.
Place about a tablespoon of the chocolate mixture on the bottom of each paper liner, spreading it to cover the bottom. Freeze for 5 minutes to set.
Microwave the peanut butter for about 20 seconds to soften it and make it pourable. With a spoon, mix in the coconut flour. If your peanut butter isn't sweetened, add ¼ teaspoon of stevia glycerite.
Remove the muffin pan from the freezer. Place a scant tablespoon of the peanut butter mixture on top of the chocolate layer in each liner, spreading it out a little with the back of a spoon but not allowing it to reach the edges. Place in the freezer for 5 minutes to set.
Microwave the second chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite.
Place about a tablespoon of the chocolate mixture on top of the peanut butter layer, quickly spreading it out to the edges and sides. Freeze for 30-40 minutes to fully set.
Remove from the freezer and peel off the paper liners. Allow the cups to slightly soften for about 5 minutes before enjoying them.

Video

Notes

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
The amount of stevia I add equals about 2 tablespoons of sugar. You can use a concentrated monk fruit sweetener instead. If you'd like to use a different sweetener, use a powdered one to ensure the mixture is smooth. I don't recommend using a liquid sweetener other than stevia or concentrated monk fruit sweetener.
In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and that you need to stir before using. However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to use a no-stir peanut butter spread.
You can make this recipe with almond butter. It's best to use almond butter that contains a stabilizing oil such as Barney.
The leftovers should be kept in an airtight container in the fridge. They last for about a week. Take them out of the fridge about 10 minutes before enjoying them. I don't recommend freezing these cups.

Nutrition