These low-carb keto peanut butter cups are so delicious you’ll forget they’re sugar-free and low carb! You may even be at risk of losing them to non-keto friends and family – so hide them well! I was desperate for a keto-friendly “dessert” so I whipped these up last night and couldn’t believe how YUM they came out!
I’ve made these a few times now and found some great efficiencies after trashing my kitchen and making a few rounds of pretty hideous peanut butter cups. The double boiler, silicone mold and turkey baster funnel thingy (called a confectionary funnel) are key here, friends. I also found these to be a bit too sweet at first shot, so I’ve reduced the sweetener. You can experiment with the Swerve quantities to appeal to your own taste preferences. I also like mine a bit salty – so also, adjust the salt to your own preferences 🙂 You could also add some cinnamon or maple flavoring extract to the chocolate layers to change it up a bit. I wouldn’t recommend any other chocolate than Lily’s – as that is by far the best low carb chocolate out there.
These are hands down one of my FAVORITE keto recipes and I really hope you love them too! I’ll link to some of the supplies below for your convenience. Let me know what you think in the comments. Cheers!
What you need for the Low Carb Keto Chocolate Peanut Butter Cups recipe:
Place silicone candy mold on a stiff baking sheet and clear a space in the freezer to accommodate the sheet in a completely flat position.
For the first chocolate layer, heat 5 ounces of the baking chocolate and approximately 2 TBSP of the coconut oil in a double boiler.
Stir the mixture frequently until it is melted and combined.
Stir in 1/2 TSP of the vanilla extract.
Fill the bottom of the candy molds evenly with the melted mixture. This was pretty messy in my first attempt but transferring the chocolate into a baster makes it much easier!
Transfer the partially filled candy molds on the tray to the freezer and freeze for 10 minutes. The tray is pretty critical as the silicone molds are flimsy and if you try to pick it up and move it around your chocolate will spill all over!
While this is chilling prepare the peanut butter layer.
Heat the peanut butter, 1 TSP of the coconut oil in the double boiler.
Stir in the powdered peanut butter, Swerve sweetener, and 1/2 TSP of vanilla extract.
Combine until smooth and add salt and sweetener to taste, if needed.
Remove the chocolate cups and spoon the peanut butter mixture over the chocolate layer. This is approximately one teaspoon. I had a bit extra peanut butter - but it may vary based on the depth of your candy mold cavities. I gently pushed down the peanut butter with my spoon.
Freeze the mold again for another 10 minutes.
Prepare the chocolate for the top layer in the exact same method as above with the remaining ingredients.
Pour the chocolate over the chilled peanut butter layer to fill the cups. Fill any empty spaces on the sides of the cups and be sure peanut butter layer is covered.
Sprinkle the top of the cups with a pink of sea salt (as desired).
Return to the freezer and chill for another 20 minutes.
Pop the peanut butter cups out of the mold and enjoy! These should come out of the silicone mold very easily. They do need to be stored in the refrigerator or they'll melt.