Low Carb Peanut Butter Cups

Indulge in the perfect guilt-free treat with these Low Carb Peanut Butter Cups, a decadent mix of creamy peanut butter and rich sugar-free dark chocolate. This quick and easy recipe features wholesome ingredients like natural peanut butter, coconut oil, and powdered erythritol, making it a keto-friendly and low-carb dessert option that doesn’t compromise on flavor. The contrast of velvety peanut butter filling with a crisp chocolate shell is utterly irresistible, and these no-bake delights come together in just 15 minutes of prep time. Ideal for snack time or as a post-dinner treat, these peanut butter cups are not only delicious but also perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Store them in the fridge or freezer for a convenient grab-and-go snack that will keep you coming back for more!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 12

Ingredients

• 1.5 cups Sugar-free dark chocolate chips
• 2 tablespoons Coconut oil
• 3 tablespoons Creamy natural peanut butter (unsweetened)
• 2 tablespoons Powdered erythritol (or any powdered low-carb sweetener)
• 0.5 teaspoons Vanilla extract
• 0.25 teaspoons Sea salt

Directions

Step 1

Line a 12-cup muffin tin with paper liners or use a silicone muffin mold for easy release.

Step 2

In a microwave-safe bowl or using a double boiler, melt the sugar-free dark chocolate chips with the coconut oil until smooth, stirring frequently. Be careful not to overheat the chocolate.

Step 3

Spoon about 1 to 1.5 teaspoons of melted chocolate into each muffin cup, spreading it to cover the bottom evenly. Freeze for about 5 to 10 minutes or until the chocolate is firm.

Step 4

While the chocolate sets, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter, powdered erythritol, vanilla extract, and sea salt until combined and smooth.

Step 5

Remove the muffin tin from the freezer and spoon about 1 teaspoon of the peanut butter mixture onto the hardened chocolate layer. Gently spread it out, but leave enough space around the edges for the top chocolate layer.

Step 6

Reheat the remaining melted chocolate if it has started to thicken. Spoon about 1 more teaspoon of chocolate on top of the peanut butter layer, ensuring it spreads smoothly to cover the filling completely.

Step 7

Tap the muffin tin gently on the counter to remove any air bubbles and create an even surface.

Step 8

Return the muffin tin to the freezer for another 10 to 15 minutes, or until the peanut butter cups are fully set.

Step 9

Once firm, remove the peanut butter cups from the molds and store them in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.

Step 10

Enjoy these low-carb peanut butter cups as a delicious and healthy treat anytime!

Nutrition Facts

Serving size	(462.4g)

Amount per serving	% Daily Value*
Calories	2291.6

Total Fat 176.8g	0%
Saturated Fat 102.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 581.5mg	0%
Total Carbohydrate 219.0g	0%
Dietary Fiber 78g	0%
Total Sugars 3.3g
Protein 37.0g	0%

Vitamin D 0IU	0%
Calcium 30.6mg	0%
Iron 26.5mg	0%
Potassium 2304.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 5.7%

Carbs: 33.5%