Keto Peanut Butter Cups (fun, easy to make! vegan option)
Servings 36
These keto peanut butter cups are easy to make, require just a few ingredients and can also be made paleo with maple syrup and either cashew butter or sunflower seed butter. Only 4 net carbs per peanut butter cup!
Ingredients
For the peanut butter layer:
- 1 1/4 cups (320 grams) natural peanut butter just peanuts or peanuts + salt - no added fat or sugar
- 1.5 ounces (43 grams) xylitol see notes
- 1.125 ounces (31 grams) erythritol
- 3/16 teaspoon powdered stevia
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup (32 grams) coconut flour you can add more, if needed - it may vary depending on your coconut flour
For the chocolate:
- 4 cups (740 grams) keto semi-sweet chocolate see notes
- 1/4 cup (56 grams) coconut oil I used refined for no coconut taste
Instructions
- Line 2 regular-sized muffin pans with 36 liners.
- Mix together all the filling ingredients. It should be firm enough to roll into balls.1 1/4 cups (320 grams) natural peanut butter, 1.5 ounces (43 grams) xylitol, 1.125 ounces (31 grams) erythritol, 3/16 teaspoon powdered stevia, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 cup (32 grams) coconut flour
- Melt the chocolate and coconut oil in a small pot or microwave in a microwave-safe bowl.4 cups (740 grams) keto semi-sweet chocolate, 1/4 cup (56 grams) coconut oil
- Pour 1.5 teaspoons (8 grams) chocolate per cup on the bottom. Place in the freezer. It'll only take about 10 minutes for them to freeze.
- Meanwhile, roll the peanut butter layer into eighteen 2-teaspoon (11-gram) balls. Flatten and place over the frozen chocolate layer. Don't make the balls so big that they go to the edges - you want the chocolate layer on top to completely cover the top of the peanut butter layer + the edges so that the chocolate layers come together.
- Place in the freezer another 10 minutes. Once ready, rewarm the chocolate, if necessary (if it's thickened a little, it'll be more difficult to handle), and then add 2 teaspoons (11 grams) chocolate on top of the peanut butter layer.
- Freeze until hardened. Then you can remove the liners. Keep in the fridge for a few weeks or in the freezer for several months. Can also sit at room temperature for about a week.
Notes
- The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, here are the exact measurements you need: 3 tablespoons + 3/16 teaspoon xylitol, 2 tablespoons + 3/4 teaspoon + 1/16 teaspoon erythritol, 3/16 teaspoon stevia
- For an easier-to-read version, use 1.5 teaspoons (8 grams) chocolate per cup on the bottom, 2 teaspoons (11 grams) peanut butter dough in the middle, 2 teaspoons (11 grams) chocolate on top of peanut butter layer.
- For the paleo version, please read the section of the post called Paleo Version. I recommend using sunflower seed butter, 1/2 cup maple syrup, 6 tablespoons of coconut flour and paleo chocolate.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Please see the nutritional label above the recipe card for the exact nutritional values. The one below the recipe doesn't take sugar alcohols into account.
Nutrition
Calories: 154.6kcalCarbohydrates: 10.5gProtein: 3.6gFat: 12.9gSaturated Fat: 6.2gTrans Fat: 0.1gCholesterol: 6.9mgSodium: 18.6mgPotassium: 197.5mgFiber: 6.5gSugar: 1.9gCalcium: 5.2mgIron: 1.5mgNet Carbs: 4
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