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A stack of Keto Peanut Butter Cups.
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Keto Peanut Butter Cups

Made with unsweetened cocoa powder and coconut oil, these Keto Peanut Butter Cups are a fast and easy no bake treat that everyone will love!
Course Dessert, Snack
Cuisine Canadian, Keto, Low Carb
Prep Time 25 minutes
Total Time 25 minutes
Servings 24 servings
Calories 125kcal
Author Aleta

Ingredients

Chocolate Layer

  • cup refined coconut oil *see note 1
  • 1 cup unsweetened cocoa powder
  • ½ cup sugar free maple syrup *see note 2
  • ½ tsp vanilla
  • 1 pinch sea salt

Peanut Butter Layer

Instructions

Equipment Needed

Directions

  • Place 24 large cupcake liners inside 2 muffin trays. Melt the coconut oil in a medium bowl and then whisk in the vanilla, sugar free maple syrup, sea salt and unsweetened cocoa powder.
  • Pour 1 tsp chocolate inside each of the 24 cupcake liners, saving the remaining chocolate for later. Push the chocolate a little ways up the sides of each liner, about 5-7mm, then smooth out the bottom so that the chocolate is even *see note 5. Freeze the muffin trays for 5-10 minutes *see note 6.
  • While the chocolate is freezing, make the peanut butter layer. In a medium bowl combine the peanut butter with the almond flour, powdered sweetener and salt, then mix well.
  • Remove one tray from the freezer and then place 2 tsp of the peanut butter mixture inside each liner *see note 7. Using the back of a small spoon, press the mixture evenly into the bottom of each cup. Repeat for the other muffin tray.
  • Pour 2 tsp melted chocolate in each cup, over the peanut butter layer, being sure to spread the chocolate all the way to the edges *see note 8. Freeze for 5-10 minutes before removing the paper liners. Store the Keto Peanut Butter Cups in the fridge.

Notes

  1. Be sure to buy refined coconut oil. Unrefined coconut oil will smell and taste like coconut, whereas the refined coconut oil has very little smell or taste. Want to know more about coconut oil?
  2. Not all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose. I like to use Lakanto's or Joseph's.
  3. Use organic peanut butter to avoid harmful pesticides and chemicals. Find peanut butter without any additives to skip the unnecessary carbs.
  4. Powdered sweetener is a must in this recipe because granular sweetener won't combine properly with the peanut butter - it will have a gritty texture. I use Lakanto's Granular Sweetener and grind it in a clean coffee grinder for a moment or two to create powdered sweetener, otherwise you can buy Powdered Monk Fruit Sweetener.
  5. We brush the chocolate up the sides of the liners so that the peanut butter layer is fully enclosed in chocolate.
  6. If the chocolate has not fully frozen in 5 minutes, place the trays back inside the freezer for another 5 minutes.
  7. Don't use more than 2 tsp of the peanut butter layer - this recipe makes just enough for the 24 cups.
  8. If the chocolate has begun to firm up, simply warm it back up a little bit before pouring over the peanut butter layer.
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre and sugar alcohols from the total carbs to get 1.1g net carbs per cup!

Nutrition

Serving: 1peanut butter cup | Calories: 125kcal | Carbohydrates: 6.8g | Protein: 2.8g | Fat: 11g | Sodium: 57mg | Fiber: 1.9g | Sugar Alcohols: 3.8g | Net Carbs: 1.1g