Nut-Free Atkins Peanut Butter Cups
Satisfy your sweet tooth the low-carb, nut-free way with these irresistible Nut-Free Atkins Peanut Butter Cups! Perfect for those following a keto or Atkins lifestyle, these homemade chocolate treats replace traditional peanut butter with creamy sunflower seed butter, making them allergen-friendly without compromising on flavor. A rich combination of unsweetened cocoa powder, coconut oil, and a touch of erythritol sweetener creates a velvety chocolate base that pairs perfectly with the savory sunflower seed butter center. With only 20 minutes of prep time and no baking required, this quick and easy recipe is a must-try for anyone looking for a delicious, guilt-free dessert. Perfect for meal prepping, they’re stored in the fridge for a cool, decadent treat whenever the craving strikes!
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Ingredients
- 1 cup Sunflower seed butter
- 1 cup Coconut oil
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Directions
Step 1
Line a 12-cup muffin tin with paper liners or use silicone muffin cups for easy removal.
Step 2
In a medium saucepan over low heat, melt the coconut oil.
Step 3
Once melted, add the unsweetened cocoa powder and erythritol sweetener to the pan. Stir until completely combined and smooth.
Step 4
Remove the pan from heat and stir in the vanilla extract.
Step 5
Fill each muffin cup with about one tablespoon of the chocolate mixture, spreading it so it covers the bottom evenly. Reserve the remaining chocolate mixture.
Step 6
Place the muffin tin in the freezer for about 5 minutes, just until the chocolate is set.
Step 7
In a mixing bowl, combine the sunflower seed butter and sea salt until smooth.
Step 8
Remove the tin from the freezer and add a generous teaspoon of the sunflower seed butter mixture to each cup, flattening it slightly to create an even layer.
Step 9
Pour the remaining chocolate mixture over the sunflower seed butter, ensuring each cup is completely covered with chocolate.
Step 10
Return the muffin tin to the freezer for an additional 15-20 minutes, or until the chocolate is fully set.
Step 11
Once set, remove the cups from the muffin tin and store in an airtight container in the fridge until ready to enjoy.
Nutrition Facts
| Serving size | (644.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3787.5 |
| Total Fat 372.0g | 0% |
| Saturated Fat 209.1g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1470.5mg | 0% |
| Total Carbohydrate 187.2g | 0% |
| Dietary Fiber 65.1g | 0% |
| Total Sugars 25.1g | |
| Protein 68.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 442.0mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 3300.0mg | 0% |
Source of Calories