These sugar-free keto peanut butter cups taste just like the classic version! This simple low-carb recipe uses only five ingredients and comes together easily.
Duration
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 1 hour 5 minutes | Servings: 1
Ingredients
Chocolate layers
- 10 oz sugar-free dark chocolate
- 5 tbsp coconut oil (divided)
- 1/2 tsp vanilla extract (optional, divided)
Peanut butter layer
- 3 1/2 tbsp creamy peanut butter
- 2 tsp coconut oil
- 4 tsp powdered erythritol (adjust to taste)
- 1 1/2 tsp peanut flour
- 1/8 tsp vanilla extract (optional)
- Pinch of sea salt (optional, to taste)
Instructions
- Line a muffin tin with parchment liners or candy cups.
- Make the bottom chocolate layer: Melt half the chocolate (5 oz) with 2 1/2 tbsp coconut oil using a double boiler or microwave in 20-second bursts, stirring until smooth. Stir in half the vanilla if using. Divide evenly into liners (about 2 tsp each) and freeze for 10 minutes until set on top.
- Prepare the peanut butter layer: Melt the peanut butter and coconut oil together. Mix in powdered erythritol, peanut flour, vanilla, and salt until smooth. Adjust sweetness and salt if needed. Spoon about 1 tsp into the center of each cup over the chocolate. It should spread slightly but not reach the edges. Freeze for another 10 minutes.
- Make the top chocolate layer: Melt the remaining chocolate and coconut oil the same way as before. Stir in the remaining vanilla if using. Spoon about 2 tsp over each cup, covering the peanut butter layer completely.
- Freeze for 20–30 minutes until fully firm. Store in the refrigerator.
Nutrition (per serving)
Calories: 187 | Fat: 18g | Total Carbs: 14g | Net Carbs: 3g | Fiber: 11g | Sugar: 0.1g | Protein: 3g
