I didn’t think I was addicted to sugar until I was told I couldn’t have it anymore. I’ve been low carb for a long time, but never really looked at what sugars were in whatever I was eating. I’m on a very restrictive eating lifestyle because of severe allergies to trees. When I found a soy-free chocolate bar like Theo chocolate, you know damn well I was eating it! At 13g of sugar though I can’t have it anymore. Sigh. I freaking love chocolate so I was a tad cranky over this news. Then I made these Keto Peanut Butter Chocolate Cups that will melt in your mouth!
Disclosure: This post not only shares a delicious recipe, but also has Affiliate Links that I earn commissions from. This is how I make a living and keep this little blog running. Thank you for supporting me! I appreciate it. Much love, Kristi.
Years ago I used to love a bowl of chocolate ice cream after dinner. Who am I kidding, I would eat it for breakfast too. 🙂 I’ve been pinning different Keto dessert recipes for months and have never made one. What’s the point? Usually when I look at the ingredient list I can’t have anything on it.
I stumbled across MyKetoRecipe’s Chocolate Peanut Butter Fat Bombs. I need more good fat in my diet, but what I’ve missed more than anything are Reese’s Peanut Butter Cups. Here was a recipe that I could use as a way to get started in making some delicious desserts. I’ve tweaked the original recipe to suit my tastes and needs. See what you think!
- 2 Tbsp coconut oil melted
- 4 Tbsp peanut butter or almond butter or any other nut butter
- 1 Tbsp vanilla extract
- One squirt liquid stevia or 1 Tbsp Erythritol Natural Sweetener
Now comes the fun part! I don’t really measure when I’m making things, so if you add a little more or less of any of these ingredients, you’ll be just fine. I also love a strong vanilla taste, if you don’t, reduce the vanilla down to one teaspoon. Any nut butter will work with this recipe. I tried it with peanuts, almonds, and cashew butter.
Tip: I stirred everything by hand, but the peanut butter was really thick for me to stir. I popped the entire mixture into the microwave for 20 seconds – easy peasy to stir at that point.
- Combine all the ingredients for the chocolate layer and stir until smooth
- If you’re using the erythritol, just note that it leaves a tiny crunch to the peanut butter if you don’t mix it well enough. Popping it into the microwave helps to blend it in better.
- Get out a muffin pan and line it with the muffin cups
- Add a teaspoon or so of chocolate into each cup
- Shake the muffin pan back and forth a few times and just like magic the chocolate with fill into the cups perfectly
- Freeze the chocolate layer for 10 minutes
Peanut Butter Layer
- Combine all the ingredients for the peanut butter layer in a separate bowl and mix until smooth
- Pop into the microwave if you need to make it easier to stir, it doesn’t hurt it
- Take the chocolate layer out of the freezer and add a teaspoon of peanut butter on top of the chocolate
- Freeze for 20 minutes or until firm
Yields 24 mini peanut butter chocolate cups or 12 large peanut butter cups.
Keep these in the fridge or freezer until you are ready to snack on their awesomenesss. Without all those preservatives, they will melt if left out even for just 30 minutes. To make more shelf stable, reduce the amount of coconut oil and substitute ghee instead, that way it won’t melt right away.
PS – I’ve been asked what peanut butter do I just eat straight out of the jar. I don’t like the peanut butters with the oil on the top. I know you can stir it in, but it just isn’t the same. When I need to satisfy that sweet tooth, I will get a teaspoon of this peanut butter and add a dollap of whipped cream on top. Funny that whipped cream has very little sugar. I love peanut butter and whipped cream!
I personally need 25g of Carbs a day, 100g of protein, and 93 g of fat. This is perfect for me! This nutrition data is for one big cup or two of the minis.