Keto Peanut Butter Cups
SERVINGS: 24 | DIFFICULTY: easy
COST
$20.66 per recipe
$0.86 per serving
NUTRITION
Calories 175.8
Fat 15.3
Protein 3.3
Net Carbs 2.36
Fiber 5.9
HEALTH BENEFITS
This recipe has TEN TIMES less sugar than the leading brand of peanut butter cups. Whoa, that is HUGE! Did you know that over 75% of Americans eat excessive amounts of sugar, many of them could be considered addicted to sugar! There was also a new report that found 34.2 million Americans have diabetes. That is a whopping 1 in 10. If that isn’t bad enough approximately 88 million Americans have prediabetes which brings the ratio to 1 in 3 Americans. To say we have a problem is an understatement.
EASY HOMEMADE PEANUT BUTTER CUPS FOR THE WIN
My daughter, Olivia, who is 11 loves the kitchen and loves to bake. I have to be completely honest…this is her recipe, not mine. After her first, second and third failed attempt my momma heart felt bad for her but yet I was so proud that she kept trying. I wanted it to be her win, so I kept my suggestions to myself, but asked her questions to get her mind thinking and researching. Her number one problem was the chocolate. It was too soft and it melted as soon as you touched it. I remember asking her, “I wonder if there is something you could use in place of the coconut oil that has a higher melting point?” She immediately went on the hunt and she found the answer…cocoa butter. Cocoa butters melting point is 93-101°F while coconut oils melting point is more like 78°F.
She was so EXCITED to try the cocoa butter out. She soon realized that if the melting point of something is higher it takes a LOT longer to melt. She found that the double boiler was the best way to melt the coconut butter and chocolate without having it seize on her…yes she had a few batches that had to be thrown away because of her chocolate seizing. If you are unfamiliar with this very unpopular result, it is when the chocolate is heated too hot and quickly. It goes from a smooth state to a grainy and stiff state. If you add moisture to chocolate this can also create the same unwanted seizing. This is why you can never add water to chocolate to thin it out. You need to add oil or butter because the water content has been removed.
CUT THE SUGAR, NOT THE TASTE
Why do we settle for the sketchy ingredients found in leading brand of peanut butter cups when in fact you can enjoy our delicious sugar free, simple recipe with less than 10x’s the sugar! Let’s take a look at some the ingredients in the leading brand of peanut butter cups with the first ingredient being? You guessed it, sugar!
milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, soy lecithin, pgpr, emulsifier), peanuts, sugar, dextrose, salt, tbhq (preservative), citric acid (to maintain freshness). Here’s a chart to help you visualize a few things.
THE SKY IS NOT THE LIMIT WITH THESE PEANUT BUTTER CUPS
Today there are so many fun silicone molds for chocolates and candies. This recipe could be used during the holidays with some fun festive molds. Olivia just recently purchased these mini peanut butter cup molds for a fun twist.
If you are paleo there is a very easy way to swap out a few ingredients to make them a hit. Here are a few suggestions
Almond butter or your favorite seed butter versus peanut butter
Enjoy Life chocolate chips verses Lily’s chocolate chips
Blend up coconut sugar or maple sugar until in a powdered form versus Swerve Confectioners
Miss Olivia is quite the helper in the kitchen. Grateful for her curious spirit and help in perfecting this recipe!
THE JOURNEY TO DELICIOUSNESS
Line 24 regular sized muffin cups with liners; set aside. In a double boiler melt the 3 ounces of cocoa butter. This takes a while as the melting point of cocoa butter is typically at 93-101°F compared to coconut oils melting point of 78°F.
Once the coconut butter is melted add the 15 ounces of Lily’s chocolate chips and vanilla extract; stir until melted and smooth.
Pour the chocolate mixture evenly into two glass containers. (I usually weigh this to make sure they are equal) Set one bowl aside. Using one of the bowls of chocolate coating, use a small cookie scoop to pour a layer into each one of the 24 lined muffin papers. Wash the scoop for the next step.
Place the muffin tins in the freezer until the chocolate is completely solid. Meanwhile, place ¾ cup of natural peanut butter (I love the Good Life peanut butter), 3 Tbsp refined coconut oil, ⅓ cup Swerve Confectioners, 2 Tbsp blanched almond flour, ½ tsp vanilla extract and ⅛ tsp real salt in a medium sized mixing bowl.
Using a hand held mixer, mix ingredients until well incorporated. Using the clean small cookie scoop, place one scoop of the peanut butter filling on top of the cooled chocolate layer. This peanut butter mixture should spread evenly on its own.
Once that is complete, wash the scoop and top the peanut butter layer with the remaining bowl of the chocolate coating. Place in the fridge or freezer until the top coating is set. Place the peanut butter cups in a container and store in the fridge or freezer. These are best eaten cold as it gets too soft at room temperature.
STEPPING IT UP A NOTCH
Olivia’s favorite way to eat these Keto Peanut Butter Cups is to chop them up and put them in my Keto Peanut Butter Protein Ice Cream Shake recipe that can be found in my low carb dessert ebook, or in my Low Carb Starter Kit. The combination of those two recipes is nothing short of AMAZING! Watch out Dairy Queen’s Reese’s Blizzard, Olivia has you beat!
Keto Peanut Butter Cups
Ingredients
- 3 oz cocoa butter
- 15 oz Lily's chocolate chips
- 1 tsp vanilla extract
- ¾ cup natural creamy peanut butter
- 3 Tbsp refined coconut oil melted but not hot
- ⅓ cup Swerve Confectioners
- 2 Tbsp blanched almond flour
- ½ tsp vanilla extract
- ⅛ tsp Real Salt
Instructions
- Line 24 regular sized muffin cups with liners; set aside.
- In a double boiler melt the cocoa butter. This takes a while as the melting point of cocoa butter is typically at 93-101 degrees F compared to coconut oils melting point of 78 degrees F.
- Once the coconut butter is melted add the chocolate chips and vanilla extract; stir until melted and smooth.
- Pour the chocolate mixture evenly into two glass containers. (I usually weigh this to make sure they are equal) Set one bowl aside.
- Using one of the bowls of chocolate coating, take a small cookie scoop and pour a layer into each one of the 24 lined muffin papers. Wash the scoop for the next step.
- Place the muffin tins in the freezer until the chocolate is completely solid.
- Meanwhile, place the peanut butter filling ingredients in a medium sized mixing bowl. Using a hand held mixer, mix ingredients until well incorporated.
- Using the clean small cookie scoop, place one scoop of the peanut butter filling on top of the cooled chocolate layer. This peanut butter mixture should spread evenly on its own. Once that is complete, wash the scoop and top with the remaining bowl of the chocolate coating. Place in the fridge or freezer until the top coating is set.
- Place the peanut butter cups in a container and store in the fridge or freezer. These are best eaten cold as it gets too soft at room temperature.
Calories
175.8Fat (grams)
15.3Fiber (grams)
5.9Net carbs
2.36Sugar (grams)
1.1Protein (grams)
3.3