Low Carb Peanut Butter Cups made with just 5-Ingredients. The perfect healthy dessert for those chocolate peanut butter cravings. These also Keto Peanut Butter Cups will not disappoint.
Chocolate Peanut Butter cups have been my families achilles heal forever. We never can get enough of them.
Before blood sugar levels were a issue in my household those holiday peanut butter cups (especially during easter) were something R would buy a couple of each shopping trip until they were gone. To prevent him from doing that we began making our own Sugar Free Peanut Butter Cups.
Mission accomplished. We don’t feel like we are missing a thing! These are such a easy and healthy dessert.
Just 5-Ingredients needed for these Keto friendly Peanut Butter Cups
- No-Sugar Added Peanut Butter. I find that it’s easiest to either purchase this at Whole Foods or online here (affiliate link). Best if the peanut butter is chilled when measuring. It helps if it’s rather runny peanut butter.
- Unsweetened Cocoa Powder
- Powdered Erythritol
- Butter. You are more than welcome to sub this with coconut oil if you wish for this to be dairy-free. We prefer the butter ourselves but thats our preference.
Storing the Low Carb Peanut Butter Cups
- Refrigerator. I find it’s best to store these in an air tight container in the refrigerator.
- Freezer is also an option but for me they are too cold to bite into right away and I am not patient.
- Countertop. This is an option also however I find that the chocolate will become softer when stored in that airtight container.
Pro Tip: Hide these in the one place no one looks in the refrigerator. 😉
Large or Mini Peanut Butter Cups??
- I love making mini peanut butter cups when I’m taking these to a party or entertaining. This way it looks like there is way more. (Makes about 24 miniature peanut butter cups)
- Large Peanut Butter cups are made in your normal muffin pan. They are definitely large and sometimes it’s just TOO much for dessert for me in one bite. (Makes about 6-8 peanut butter cups)
- So if you are ever look for a little treat but not a ton then the mini version might be better. I also calculated the mini peanut butter are 1 Net Carb Each then!
Sweetening with Erythritol
- We have it for 2 Tablespoons of powdered erythritol in the peanut butter and chocolate base.
- As always though, feel free to sweeten to your liking by adding more. I advise to add 1 Tablespoon as a time just to make sure you don’t over-sweeten it and also can’t get the right consistency needed.
Making your own chocolate.
- If you don’t feel like this extra step you can always use our favorite Low Carb Chocolate Chips (affiliate link).
- Our batch and make some extra chocolate like using our Low Carb Chocolate Bars. Simply make ahead of time and chop to melt when ready.
- We really find it easier (and cheaper) to making our own like this recipe. Up to you.
Items you might need for this peanut butter cup recipe
- Mini-Muffin Pan
- Mini-Muffin Cupcake Liners
- Silicone Mini Muffin Pan. I personally LIKE the wrappers and the look it creates on my peanut butter cups. But if you don’t care and would like something even easier to clean and not having to use the cupcake liners the silicone muffin pan works great.
Low Carb Peanut Butter Cups made with just 5-Ingredients. The perfect healthy dessert for those chocolate peanut butter cravings. These also Keto friendly Peanut Butter Cups will not disappoint.
- 1/2 cup butter
- 1/2 cup unsweetened cocoa powder
- 2 Tablespoons powdered erythritol
Prepare a muffin tin with muffin liners. A normal muffin tin or Mini Muffin Tin both work.
Create a double boiler system by taking a small sauce pan and a fill halfway with water. Bring water to a boil. Turn heat down to low.
Take a glass bowl and place directly over the saucepan.
Add butter, cocoa powder and powdered erythritol into glass bowl. Whisk together until everything is melted and chocolate is smooth.
Pour a small amount of chocolate on bottom of muffin liners. Chill in freezer 5 mins.
In a microwave safe glass bowl melt together peanut butter, butter, powdered erythritol. Microwave 30 seconds, stir and continue this process until mixture stirs together until smooth.
Spoon peanut butter layer into a small ziploc bag. Snip the edges and squeeze peanut butter layer into center of chilled chocolate layer. Chill 5 mins.
Pour remaining chocolate over each peanut butter cup.
Chill peanut butter cups for 10-15 minutes.
Store in an airtight container and best to be stored in the refrigerator up to 7-8 days.