Easy, Keto Low-Carb Peanut Butter Cups + VIDEO

Easy, Keto Low-Carb Peanut Butter Cups is a quick, sugar-free recipe that only requires 4 ingredients, including Lily’s Chocolate Chips and coconut oil. This homemade fat bombs dessert will remind you of Reese’s candy. It’s also dairy-free and vegan, sure to be a family favorite!

keto peanut butter cups on a blue plate

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Growing up I have never really been a huge desserts or candy fan. I am really picky when it comes to candy, especially those with chocolate. They are often too rich for me, but early on I discovered my love for peanut butter chocolates, like Reese’s candy bars! 

This no-bake recipe won’t disappoint. It’s made with only 4 ingredients and with no cocoa powder. These bites are super easy to whip up for snacks, dessert, or even for fat bombs. I first noticed a variation of this recipe on Joe Duff’s YouTube page. I made a few modifications to switch up the flavor and sweetness. 

natural peanut butter, chocolate chips, coconut oil, and confectioner's sweetener on a flat surface

Is Peanut Butter Keto?

Natural peanut butter is low in carbs and naturally high in fat. For keto macros it is very keto friendly. Be sure to grab natural peanut butter with ingredients of peanuts only, and maybe salt. Natural peanut butter is oily. The peanut butter labled “no-stir” typically has additives (many include refined sugar).

People who suffer from inflammation may need to monitor their intake. You can read more about Peanut Butter Health here.

collage of 4 different photos, chocolate chips and coconut oil in a glass bowl, melted chocolate in a bowl, and peanut butter cups batter in muffin tins

How to Make Keto Peanut Butter Cups

  1. You only need a handful of ingredients: natural peanut butter, chocolate chips, Confectioner’s sweetener, and coconut oil.
  2. Combine the coconut oil and chocolate chips in a medium bowl. Place the bowl in the microwave for 30-60 seconds to melt the chocolate. Once melted, taste the mixture repeatedly. Add salt and sweetener and adjust to taste.
  3. Add a layer of chocolate to lined muffin tins. Freeze for 15 minutes
  4. Remove from the freezer and add a layer of peanut butter and then another layer of chocolate.
  5. Freeze.

Can Almond Butter Be Used as a Substitute?

Absolutely. You can use any nut butter in this recipe.

keto peanut butter cups on a blue plate with strawberries

What Candy Can You Eat on Keto?

Most candy isn’t appropriate for the keto diet. I find the best results by making my own treats. However, I have found that I love Smart Sweets. They make low-carb gummy bears sweetened with stevia that have 3 grams of sugar per bag. You can snag them on Amazon

keto peanut butter cups on a blue plate

What are Keto Fat Bombs?

Fat bombs usually combine things like coconut oil, nuts, butter, seeds, etc. Fat bombs are widely used by people that are following a keto diet. Keto diets are high in fat, very low in carbs, and usually, contain moderate protein. Energy is provided through fat that is consumed, thus the idea of a fat bomb. Once the body is in ketosis, it will begin to burn fat instead of carbohydrates.

This recipe makes the perfect fat bomb because it’s loaded with healthy fats, like coconut oil and peanut butter. You may also enjoy my Keto Chocolate Chip Cheesecake Fat Bombs recipe. It doesn’t disappoint!

Do Fat Bombs Help You Lose Weight?

They can if you are really following strict keto macros. Keto is a low-carb diet that focuses on high-fat and moderate protein consumption. The purpose of Keto is to switch the body’s primary fuel source from glucose and carbs to fat and ketones, which places the body in ketosis. These fat bombs will help boost your fat consumption

person holding keto low carb peanut butter cup with strawberries in the background

Ways to Add Flavor to Peanut Butter Cups

You can add a couple of tablespoons of monkfruit vanilla syrup or monkfruit caramel syrup to switch up the flavors! Monkfruit is a natural sweetener with zero carbs. You can use Discount Code STAYSNATCHED for savings.

You can also add a tablespoon of fresh squeezed lemon for a little tang.

Keto Chocolate Peanut Butter Cups Recipe Tips:

  • I added Confectioner’s sweetener to the recipe, but it is totally optional. The chocolate chips used in the recipe have a very dark chocolate taste which can taste bitter for some. Taste the chocolate mixture repeatedly and adjust to your preference.
  • When adding the melted chocolate, I used an actual measuring spoon. Tap the spoon alongside the bowl for accurate measurement and to drain excess chocolate that will spill and make a mess when pouring into the muffin tin. I did the same with the natural peanut butter.
  • The longer you freeze the cups, the harder the texture. At 60 minutes, the cups are firm, but aren’t super solid. If you want really hard cups, freeze them for longer.
  • Always freeze any leftover peanut butter cups. They will melt if left out at room temperature. Refreeze any leftover cups in sealable plastic bags.
  • Macros assume and estimate 8 servings of Lily’s Chocolate Chips. As always, calculate your own macros using the macro calculator of your choice.
  • The Confectioner’s Sweetener has zero net carbs after subtracting sugar alcohols.
  • These cups also pair wonderfully with Rebel keto-friendly ice cream. Add one to 1/2 cup of ice cream as a treat!

More Keto Dessert Recipes:

Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Pumpkin Spice Fat Bombs
Keto Pound Cake

Keto Low-Carb Peanut Butter Cups

Easy, Keto Low-Carb Peanut Butter Cups is a quick, sugar-free recipe that only requires 4 ingredients, including Lily’s Chocolate Chips and coconut oil. This homemade fat bombs dessert will remind you of Reese’s candy. It’s also dairy-free and vegan, sure to be a family favorite!

Keyword keto chocolate fat bombs, keto fat bombs, keto peanut butter cups
freezing 1 hour 15 minutes
Total Time 1 hour 25 minutes

Instructions

  • Place the sugar-free chocolate chips in a microwave-safe bowl with the coconut oil. Microwave for 30-45 seconds to melt the chocolate.

  • Stir the chocolate to combine and ensure the chips have melted. Add in the Confectioner’s Sweetener and salt. The sweetener is optional. The chocolate chips have more of a dark chocolate taste, so sweetener may be preferred for some. Taste the mixture repeatedly and add additional sweetener if needed.

  • Line a mini-muffin tin with 2 muffin liners each. The mixture will make 12 peanut butter cups, but you will use 2 liners for each of the 12 cups.

  • Pour 1/2 tablespoon of chocolate into each of the muffin cups. Freeze the cups for 15 minutes until firm.

  • Remove from the freezer. Add in 1 teaspoon of natural peanut butter. Top each with another 1/2 tablespoon of chocolate.

  • Freeze for one hour.

  • Serve!

Notes

Keto Chocolate Peanut Butter Cups Recipe Tips:

  • I added Confectioner’s sweetener to the recipe, but it is totally optional. The chocolate chips used in the recipe have a very dark chocolate taste which can taste bitter for some. Taste the chocolate mixture repeatedly and adjust to your preference. If you use granular you may be able to taste the textured crystals.
  • When adding the melted chocolate, I used an actual measuring spoon. Tap the spoon alongside the bowl for accurate measurement and to drain excess chocolate that will spill and make a mess when pouring into the muffin tin. I did the same with the natural peanut butter.
  • The longer you freeze the cups, the harder the texture. At 60 minutes, the cups are firm, but aren’t super solid. If you want really hard cups, freeze them for longer.
  • Always freeze any leftover peanut butter cups. They will melt if left out at room temperature. Refreeze any leftover cups in sealable plastic bags.
  • Macros assume and estimate 8 servings of Lily’s Chocolate Chips. As always, calculate your own macros using the macro calculator of your choice.
  • The Confectioner’s Sweetener has zero net carbs after subtracting sugar alcohols.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 95kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g

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