Best 3 Keto Peanut Butter Cups Recipes
Indulge in the ultimate keto delight with our tantalizing Keto Peanut Butter Cups. These delectable treats are not just a low-carb alternative; they're a symphony of rich, nutty flavor that will satisfy your sweet cravings without compromising your keto lifestyle. With just a few simple ingredients, you can create a batch of these heavenly peanut butter cups that are not only keto-friendly but also gluten-free, sugar-free, and packed with healthy fats. Our recipes offer two tempting variations: classic and swirled. The classic version boasts a velvety peanut butter filling encased in a dark chocolate shell, while the swirled version adds a touch of visual intrigue with a marbled effect created by swirling white chocolate into the dark chocolate. Whether you prefer the timeless appeal of the classic or the captivating beauty of the swirled, both recipes guarantee an explosion of flavor in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
KETO PEANUT BUTTER CUPS
An easy-to-prepare, delicious, highly satisfying fat bomb, which comes close to the peanut butter cups we all know and love!
Provided by SarahDash
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 35m
Yield 30
Number Of Ingredients 9
Steps:
- Combine butter and coconut oil in a saucepan over low heat and melt completely, 4 to 5 minutes. Stir in peanut butter. Heat, stirring continuously, until fully combined with the fat. Combine erythritol confectioners' sugar, cocoa powder, and pink salt in a bowl. Stir into peanut butter mixture until well combined, 2 to 3 minutes. Mix in heavy cream and vanilla extract until well combined.
- Stir in chocolate chips. Continue stirring until chocolate chips are completely melted, 3 to 5 minutes. Remove from heat.
- Line a cupcake tin with silicone baking cups. Spoon peanut butter mixture into baking cups, about 1 1/2 to 2 tablespoons per cup. Freeze until solid, 15 to 20 minutes. Remove from silicone cups and store in a tightly sealed container in the fridge.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 3.9 g, Cholesterol 14.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 100.6 mg, Sugar 0.5 g
CHOCOLATE-PEANUT BUTTER KETO CUPS
This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.
Provided by John Larkin
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h18m
Yield 12
Number Of Ingredients 8
Steps:
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g
KETO PEANUT BUTTER-FUDGE CUPS
The first low-carb recipe I ever made was a peanut butter cup. Since those days, I have upped the fat in these babies with dollops of sweet buttery ghee, perfect for a keto diet.
Provided by Lynn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Line 10 cups of a 12-cup mini-cupcake tin with parchment paper cups.
- Combine peanut butter, 2 tablespoons ghee, and 1/2 tablespoon of stevia in a small microwave-safe bowl until smooth. Heat in a microwave for 10 to 15 seconds, if necessary. Pour mixture into the lined mini-cupcake cups, filling each halfway. Place tin in the freezer while you make topping.
- Combine remaining 2 tablespoons ghee and chocolate in a microwave-safe bowl. Heat in the microwave on high in 15-second intervals, stirring after each, until chocolate is soft and mixes easily with ghee. Stir in remaining 1 tablespoon stevia and heavy cream and mix until smooth.
- Remove cupcake tin from freezer. Fill the rest of each cup with chocolate mixture. Return tin to freezer for at least 30 minutes. Store peanut butter cups in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 2.1 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 30.9 mg, Sugar 0.6 g
Tips:
- Always use unsweetened peanut butter to avoid added sugar.
- Use a food processor or high-powered blender to ensure a smooth, creamy texture.
- If the mixture is too thick, add a little bit of almond milk or water until you reach the desired consistency.
- Chill the peanut butter cups for at least 30 minutes before serving to allow them to firm up.
- Store the peanut butter cups in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Conclusion:
These keto peanut butter cups are a delicious and satisfying treat that can be enjoyed on a low-carb diet. They are easy to make and only require a few simple ingredients. With their rich chocolate flavor and creamy peanut butter filling, these peanut butter cups are sure to be a hit with everyone who tries them. So next time you are craving something sweet, reach for one of these keto peanut butter cups instead of a sugary candy bar. Your body and taste buds will thank you!
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