I wish the candy industry would get it sh*t together and create sugar-free, keto-friendly chocolate peanut butter cups without the nasty chemical sweeteners like malitol, aspartame, sucralose, etc, and NOT be astronomically expensive. This not a world we live in yet, so if I'm going to have this treat, I'm going to have to make it myself. So this is my recipe.
Keto Chocolate Peanut Butter Cups Recipe
Chocolate Ingredients:
- 8oz unsweetened dark chocolate (divided)
- 3 tablespoons coconut oil (divided)
- 4 teaspoons erithrytol, powdered in a spice grinder (divided)
- ¼ teaspoon chocolate-flavoured liquid stevia (divided)
Peanut Butter Filling Ingredients:
- ¼ cup natural peanut butter
- 2 teaspoons coconut oil
- 3 teaspoons erithrytol, powdered in a spice/coffee grinder
- 1 ½ tsp peanut flour (*can be made by processing peanuts in a spice grinder)
- 10 drops vanilla-flavoured liquid stevia
- 1 pinch Himalayan pink sea salt (optional)
Directions:
Line a muffin pan with parchment paper or silicon liners.
For the bottom chocolate layer, heat half of the chocolate and half of the coconut oil in the microwave, stirring at 20 second intervals. Once completely melted, stir half the powdered erithrytol for the chocolate and half the chocolate-flavoured stevia.
Fill the bottom of the parchment cups evenly with chocolate, around 1½ teaspoons in each. Freeze for 10 minutes, or until the top is firm.
Meanwhile, make the peanut butter filling. Start by heating the peanut butter and coconut oil in the microwave in 20 second intervals. Stir in the powdered erithrytol, peanut flour, vanilla-flavoured stevia and sea salt until smooth.
Spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread out a little, but not all the way to the edges. Freeze for another 10 minutes or until top is firm.
Meanwhile, make the top chocolate layer. Heat the remaining chocolate and coconut oil using the same method as before. Stir in the remaining powdered erithrytol and chocolate-flavoured stevia.
Pour the chocolate into the cups, over the peanut butter layer, around 1 ½ teaspoons in each, covering over the peanut butter layer.
Return to the freezer for at least 20-30 minutes or until completely firm. Store in the refrigerator.
What chocolates do you miss most since going keto? Let me know in the comments. If try this recipe out, let me know how it went in the comments. I would love your feedback. And if you post any pics on Instagram, please throw me a tag so I can see your creation. Enjoy!
