Low Sodium Atkins Peanut Butter Cups
Indulge your sweet tooth while staying on track with these irresistible Low Sodium Atkins Peanut Butter Cups! This quick and easy treat combines the rich flavor of unsweetened cocoa powder, creamy natural peanut butter, and the sweetness of erythritol for a low-carb, keto-friendly dessert that’s free of added salt. Crafted with just 5 simple ingredients and no baking required, these peanut butter cups come together in only 15 minutes and feature creamy, layered decadence encased in a smooth, chocolatey shell. Perfect for those following a low-sodium or Atkins diet, these homemade healthier treats are a satisfying alternative to traditional sweets. Serve them straight from the freezer or fridge for a cool, guilt-free snack or post-dinner delight!
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Ingredients
- 3 tablespoons Unsweetened cocoa powder
- 3 tablespoons Coconut oil
- 2 tablespoons Erythritol sweetener
- 6 tablespoons Natural creamy peanut butter, no salt added
- 0.5 teaspoons Vanilla extract
Directions
Step 1
Line a standard 6-cup muffin tin with paper liners or use silicone muffin cups for easy removal.
Step 2
In a microwave-safe bowl, combine the unsweetened cocoa powder, coconut oil, and erythritol sweetener.
Step 3
Microwave the mixture on high for 20-30 seconds or until the coconut oil melts.
Step 4
Stir the mixture until smooth. This forms the chocolate coating.
Step 5
Pour a small amount of the chocolate mixture into each muffin cup, just enough to coat the bottom evenly.
Step 6
Place the muffin tin in the freezer for about 5 minutes, allowing the chocolate to set.
Step 7
In the meantime, mix the natural creamy peanut butter with the vanilla extract in a small bowl until smooth and combined.
Step 8
Remove the muffin tin from the freezer and add about one tablespoon of the peanut butter mixture on top of the hardened chocolate layer.
Step 9
Spread the peanut butter gently to create an even layer in each cup.
Step 10
Top each muffin cup with the remaining chocolate mixture, covering the peanut butter completely.
Step 11
Return the muffin tin to the freezer for about 10 minutes or until fully set.
Step 12
Once set, gently remove the peanut butter cups from the liners.
Step 13
Store in an airtight container in the freezer or refrigerator until ready to enjoy.
Nutrition Facts
| Serving size | (85.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 422.3 |
| Total Fat 43.9g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 0.2mg | 0% |
| Total Carbohydrate 35.9g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 0.6g | |
| Protein 3.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 20.2mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 250.7mg | 0% |
Source of Calories