Chocolate and peanut butter…Peanut butter and chocolate. Is there a more perfect match in the universe? I don’t think so! This Chocolate Peanut Butter Cups recipe will satisfy your candy cravings on keto!
Halloween is fast approaching along with the millions of pounds of Halloween candy in the stores. Can we all agree that temptations abound?
Since adopting the ketogenic lifestyle, I’ve learned that instead of resisting the temptations, and failing miserably, I needed to ketofy all those temptations!
The great thing about this recipe for Chocolate Peanut Butter Cups is I always have the ingredients on-hand at any given time.
My recipe includes instructions for making homemade keto chocolate, BUT you can always melt down a bag of Lily’s Chocolate Chips along with a couple of tablespoons of coconut oil for the same results.
How to Make Keto Chocolate Peanut Butter Cups
First, make the chocolate by melting unsweetened chocolate and coconut oil in a saucepan over medium-low heat.
Then add in the powdered swerve, vanilla crème stevia, and salt. Continue stirring until the sweetener completely dissolved, and remove from heat. You can also use regular, clear stevia or chocolate-flavored stevia.
Divide the chocolate evenly between two bowls. Pour one of the bowls of chocolate into 18 small cupcake molds and refrigerate until it hardens.
While the bottom layer is chilling in the fridge, make the peanut butter filling. A lot of people ask what brand of peanut butter to use, and I always recommend making your own.
If you want to see how easy it is to make homemade peanut butter, check out my YouTube video on Homemade Peanut Butter.
Heat peanut butter and butter in a medium saucepan until melted together over medium-low heat. Whisk powdered Swerve and vanilla extract into the melted peanut butter and butter mixture.
Now, take the bottom layer of the Chocolate Peanut Butter Cups out of the refrigerator, and divide the peanut butter filling evenly into the 18 small cupcake molds for the middle layer.
Finally, pour the chocolate from the second bowl on top of the chocolate peanut butter cups and refrigerate again to chill until ready.
Personally, I’d put these Keto Chocolate Peanut Butter Cups up against the sugar-filled store-bought version any day of the week. I love dark chocolate mixed with peanut butter to create a rich and satisfying flavor.
As an alternative, if you stay away from peanuts because they are a legume, you can make these with Homemade Almond Butter too!
Now I have a favor to ask! If you enjoy this keto chocolate peanut butter cups recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.
For the chocolate:
- 9 oz Unsweetened Chocolate (baker's chocolate)
- 3 tbsp coconut oil
- 1/3 cup powdered Swerve
- 1/2 tsp vanilla creme stevia
For the Peanut Butter Filling
- In a medium sauce pan, combine the baker's chocolate and coconut oil and melt over low-heat.
- Add 1/3 cup powdered swerve, 1/2 tsp vanilla creme stevia, and the salt. Continue stirring until the swerve dissolves, then remove from heat.
- Divide the chocolate into 2 even bowls.
- Pour 1 bowl of chocolate into 18 small cupcake molds and refrigerate until set.
- Meanwhile, make the peanut butter filling.
- In another medium saucepan, heat the peanut butter and butter until melted together over medium-low heat.
- Whisk the powdered swerve and vanilla extract into the peanut butter and butter.
- Once cooled, remove the chocolate cups from the refrigerator and divide the peanut butter filling evening into the cups.
- Pour the remaining chocolate on top of the chocolate peanut butter cups and refrigerate again to chill until ready.
Adjust the sweetener in the chocolate to taste. Alternatively, you can melt 1 bag of Lily's Chocolate Chips with 2-3 tbsps of coconut oil and omit the additional sweetener for the chocolate portion.
Nutrition Information:Serving Size: 1 piece
Amount Per Serving: Calories: 192.47Total Fat: 17.12gSaturated Fat: 8.86gSodium: 5.51mgCarbohydrates: 6.57gFiber: 2.89gSugar: 1.29gProtein: 4.44g