Whole30 Atkins Peanut Butter Cups
Indulge in a decadent yet diet-friendly treat with these Whole30 Atkins Peanut Butter Cups! Perfect for satisfying those chocolate cravings without breaking your dietary goals, this no-bake recipe combines rich, velvety layers of unsweetened cocoa and natural almond and peanut butter for a guilt-free dessert. Enhanced with a hint of vanilla and a sprinkle of flaked sea salt for the perfect sweet-salty balance, these cups are entirely free of refined sugar and can be customized with stevia for a touch of sweetness. Easy to make in just 20 minutes, these creamy, chocolatey delights are ideal for Whole30, keto, or low-carb lifestyles. Keep them chilled in the fridge for a quick, satisfying snack or dessert that’s as delicious as it is wholesome!
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Ingredients
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Almond butter (unsweetened)
- 0.5 cup Peanut butter (natural, unsweetened)
- 1 teaspoon Flaked sea salt
- 1 teaspoon Stevia (optional for a touch of sweetness)
Directions
Step 1
Line a muffin tin with 12 cupcake liners or use silicone cupcake molds for easy removal.
Step 2
In a small saucepan over low heat, melt the coconut oil and add the cocoa powder. Stir until smooth and well combined to form a chocolate sauce.
Step 3
Stir in the vanilla extract and optional stevia if using, mixing until incorporated.
Step 4
Divide the chocolate mixture evenly, pouring about half into the bottom of each liner or mold to create the base layer. Place the muffin tin in the freezer to set for about 5 minutes.
Step 5
In the meantime, in a medium mixing bowl, combine the almond butter and peanut butter. Mix until smooth and creamy.
Step 6
Remove the muffin tin from the freezer and layer a spoonful of the nut butter mixture on top of the set chocolate. Smooth it out to cover the chocolate evenly.
Step 7
Pour the remaining chocolate mixture on top of the nut butter layer, dividing evenly among the cups to create the top chocolate layer.
Step 8
Sprinkle a light pinch of flaked sea salt over the top of each cup for a hint of saltiness.
Step 9
Return the muffin tin to the freezer and allow the peanut butter cups to set completely for about 15 minutes.
Step 10
Once set, remove from the molds and store in an airtight container in the refrigerator until ready to serve. Enjoy your Whole30 Atkins Peanut Butter Cups guilt-free!
Nutrition Facts
| Serving size | (358.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2024.7 |
| Total Fat 195.7g | 0% |
| Saturated Fat 107.1g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1944.1mg | 0% |
| Total Carbohydrate 100.4g | 0% |
| Dietary Fiber 54.7g | 0% |
| Total Sugars 8.1g | |
| Protein 49.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 462.5mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 2557.9mg | 0% |
Source of Calories