Low Carb Peanut Butter Cups
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.
Servings: 24 mini pb cups
Calories: 82kcal
Ingredients
Chocolate Layers
- 1/2 cup butter (or coconut oil)
- 1/2 cup unsweetened cocoa powder
- 2 Tablespoons powdered erythritol
Peanut Butter Layer
- 1/2 cup no sugar added creamy peanut butter
- 3 Tablespoons butter (or coconut oil)
- 2 Tablespoons powdered erythritol
Instructions
- 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.
Video
Nutrition
Serving: 1mini pb cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Sugar Alcohol: 2g