Looking for the perfect bite size keto snack? These keto peanut butter cups are filled with chocolate, peanut butter and simple deliciousness!
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Keto Peanut Butter Cups
Let’s get real. Who doesn’t LOVE regular, full carb Peanut Butter Cups? Don’t worry – this recipe is not for those! There ARE a few things that I miss, though. So I set out to make the best Keto Peanut Butter Cup recipe out there!
I seriously wish I would create my own little “keto peanut butter cups” wrappers and wrap these just like the “real thing”. I bet nobody would notice the difference. Well, other than the packaging of course.
These are great for kiddos as well because they are small and satisfying.
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Now if you love peanut butter and chocolate as much as I do, make sure to check out these healthy peanut butter balls dipped in chocolate! Yummy!
How to Make Keto Peanut Butter Cups
Line the sections of a mini muffin tin with mini cupcake liner.
Place the baking chips and coconut oil into a microwave safe bowl. Heat the chocolate mixture for 30 seconds at a time until the chocolate is completely melted and the ingredients are combined.
Place almost a full tablespoon of the chocolate mixture into the bottom of each mini cupcake liner. Put the tray into the freezer to set for 30 minutes.
In a bowl, combine the peanut butter, sweetener, almond flour and vanilla extract. Stir to combine well.
Fill the sections of the mini muffin tin about ⅔ of the way full with the peanut butter mixture.
Return the tray to the freezer for another hour.
Place the rest of the chocolate back into the microwave and heat at 15 second intervals until it is completely melted and smooth again.
Top each peanut butter cup with another layer of chocolate.
Put the tray into the freezer to set for 15 more minutes before serving.
What Size Muffin Tin Should I use?
Honestly, you can use whatever size you want! The smaller the tin, the more keto peanut butter cups you’ll have to snack on! And I happen to love bite size keto treats.
If you use a larger tin, then you’ll have fewer treats. It all works out in the end.
RELATED – How to Eat Keto When Your Family Doesn’t (Hint – IT IS EASY)
Low Carb Sweeteners
I chose to use Lakanto powdered sweetener. Swerve also has a version. If you don’t have either one, you can simply put granular sweetener into the blender and blend it until powdered!
How to Store Keto Peanut Butter Cups
Make sure to keep these in the fridge because they melt pretty fast! Keeping them on the counter is a no-no!
Plus, they taste amazing frozen if you want to keep them in the freezer!
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Other Fat Bomb Recipes You Might Like
Keto Peanut Butter Cups
Equipment
Ingredients
Chocolate Layers
- ½ cup lily’s baking chips
- 3 tablespoons coconut oil
Peanut Butter Layer
- ⅓ cup low carb peanut butter
- 2 tablespoons low carb powdered sweetener
- 3 tablespoons almond flour
- 1 teaspoon vanilla extract
Instructions
- Line the sections of a mini muffin tin with mini cupcake liner.
- Place the baking chips and coconut oil into a microwave safe bowl. Heat the chocolate mixture for 30 seconds at a time until the chocolate is completely melted and the ingredients are combined.
- Place almost a full tablespoon of the chocolate mixture into the bottom of each mini cupcake liner. Put the tray into the freezer to set for 30 minutes.
- In a bowl, combine the peanut butter, sweetener, almond flour and vanilla extract. Stir to combine well.
- Fill the sections of the mini muffin tin about ⅔ of the way full with the peanut butter mixture.
- Return the tray to the freezer for another hour.
- Place the rest of the chocolate back into the microwave and heat at 15 second intervals until it is completely melted and smooth again.
- Top each peanut butter cup with another layer of chocolate.
- Put the tray into the freezer to set for 15 more minutes before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
