Paleo Atkins Peanut Butter Cups

Indulge in the guilt-free decadence of these Paleo Atkins Peanut Butter Cups, a chocolatey treat that perfectly balances rich flavors with wholesome, diet-friendly ingredients. Made with velvety coconut oil, unsweetened cocoa powder, and a touch of natural peanut butter, these creamy, low-carb delights are sweetened with erythritol or monk fruit for a keto-approved sweetness. Ready in just 15 minutes of prep time, these no-bake peanut butter cups are the ultimate fusion of paleo and Atkins diets, ideal for satisfying your sweet tooth without breaking your health goals. Perfect as a quick snack, dessert, or make-ahead treat, they store beautifully in the fridge or freezer for grab-and-go enjoyment. Whether you're craving something chocolatey or need a crowd-pleasing, low-sugar recipe, these peanut butter cups deliver pure, peanut-packed bliss!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 4 tablespoons Coconut oil
• 6 tablespoons Unsweetened cocoa powder
• 2 tablespoons Erythritol or monk fruit sweetener
• 1 teaspoon Pure vanilla extract
• 0.25 teaspoon Sea salt
• 0.5 cup Natural peanut butter (sugar-free and unsweetened)

Directions

Step 1

Line a 12-cup muffin tin with silicone liners or paper liners.

Step 2

In a small saucepan over low heat, melt the coconut oil until fully liquid.

Step 3

Add the unsweetened cocoa powder to the melted coconut oil, stirring constantly until smooth and well combined.

Step 4

Mix in the erythritol or monk fruit sweetener, vanilla extract, and sea salt, continuing to stir until the sweetener is completely dissolved.

Step 5

Pour about one tablespoon of the chocolate mixture into each muffin liner, spreading it to cover the bottom evenly. Reserve half of the mixture for the tops.

Step 6

Place the muffin tin in the freezer for about 5 minutes, or until the chocolate layer is firm.

Step 7

While the bottom layer sets, melt the peanut butter in a microwave-safe bowl or in a small saucepan over low heat until it is runny.

Step 8

Remove the muffin tin from the freezer and add about a teaspoon of melted peanut butter to each cup, spreading it gently over the chocolate layer.

Step 9

Top the peanut butter layer with the remaining chocolate mixture, dividing equally among the cups.

Step 10

Place the muffin tin back into the freezer for at least 30 minutes or until the peanut butter cups are fully set.

Step 11

Once set, remove the peanut butter cups from the liners and store them in an airtight container in the refrigerator or freezer until ready to enjoy.

Nutrition Facts

Serving size	(237.7g)

Amount per serving	% Daily Value*
Calories	1295.1

Total Fat 119.3g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 581.9mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 22.8g	0%
Total Sugars 4.4g
Protein 36.1g	0%

Vitamin D 0IU	0%
Calcium 113.5mg	0%
Iron 8.9mg	0%
Potassium 1235.2mg	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: 71.3%

Protein: 9.6%

Carbs: 19.2%