PERFECT KETO TREAT FOR REESE’S PEANUT BUTTER CUP FANS
What brands of peanut butter are keto friendly?
HOW TO MAKE LOW CARB PEANUT BUTTER CUPS
Making your own peanut butter cups is actually quite easy, it just takes a little time waiting for the chocolate to set up.
I used chocolate molds with mini cups that are about an inch across. You can use larger molds, you will just end up with less peanut butter cups, and of course the carb count will change.
- Place the chocolate chips and cocoa butter in a glass bowl over a saucepan filled with about 2″ of simmering water. Cook over low heat, stirring often, until melted. (You can use a double boiler if you have one.)
- Spoon about a teaspoon of melted chocolate in the bottom of each cup. Use a small spoon or butter knife to spread the chocolate up the sides of the mold.
- Place the mold in the freezer for 8-10 minutes. I like to flip it upside down on a silicone liner so that the chocolate doesn’t pool at the bottom. If there are any holes or thin parts, I like to spread a bit more chocolate on them, then freeze for another 5-10 minutes.
- For the filling, whisk the peanut butter, Swerve, butter, and vanilla until smooth.
- Remove molds from the freezer and fill the cups almost to the top with peanut butter filling. Cover with melted chocolate. Tap the molds on the counter gently to remove any air bubbles and even out the chocolate.
- Return to the freezer for 25-30 minutes or until set.
- Unmold the peanut butter cups. If they don’t pop out easily, freeze them for another few minutes.
- You can store your keto reese cups in the refrigerator for 2-3 week, or in the freezer for up to 2 months. I like them cold (not frozen), but you can let them sit at room temperature for a few minutes before eating them.
- If your sweetener has any lumps in it, it’s a great idea to sift it first. I like to use a tiny metal strainer.
- A baby spoon works perfectly for spreading the chocolate in the molds.
- If you don’t have space in your freezer, you can use the refrigerator. But they will need to sit for 20-30 minutes each time, instead of 5-10.
- If you don’t have candy molds, you can use mini muffin pans with paper liners.
- Instead of using sugar free milk chocolate, you can use semi sweet or white chocolate. I have even tried them with half Lily’s milk chocolate chips and half Lily’s semi sweet chocolate chips.
- Sprinkle a little flaky sea salt on top of the chocolate before it sets up.
- Cocoa butter makes the chocolate extra smooth in your mouth, but feel free to substitute coconut oil if you prefer.
- You can use another sweetener like allulose, xylitol or monkfruit, just make sure it’s powdered and not the granulated type.
- For a thicker filling more like a traditional peanut butter cup, you can add a couple teaspoons of peanut flour, or even almond flour.
If you make and love them, please comment and leave a five star rating. 🙂
MORE TASTY KETO TREATS:
KETO PEANUT BUTTER CUPS RECIPE
- 6 oz sugar free milk chocolate chips (I use Lily's)
- 1/2 oz cocoa butter (or coconut oil)
- 1/2 cup natural peanut butter (no sugar added, I use creamy)
- 2 Tbsp salted butter, softened to room temperature
- 5 Tbsp Swerve confectioners (or another powdered sweetener)
- 1/4 tsp vanilla extract
- Melt the chocolate chips and cocoa butter in a double boiler over low heat. (I use a glass bowl over a saucepan of simmering water.)
- Put about a teaspoon of melted chocolate in the bottom of each of the cups in the mold. Spread the chocolate up the sides of the molds with a very small spoon.
- Flip upside down onto a silicone mat, then place in the freezer for about 10 minutes. Remove and spread chocolate over any holes or thin spots on the cups. Freeze for another 5-10 minutes.
- While chocolate sets, prepare filling. Whisk together the peanut butter, Swerve, butter, and vanilla until smooth.
- Fill chocolate cups almost to the top with peanut butter mixture. Use the remaining chocolate to cover the filling in each cup.
- Carefully tap molds on the counter to flatten and remove any air bubbles. Freeze for 25-30 minutes or until chocolate is set.
- Unmold the peanut butter cups. If they don't pop out easily, they aren't ready - freeze them for a few more minutes.
- Store in the refrigerator for 2-3 weeks, or in the freezer for up to 2 months.
You can add more or less sweetener to the filling according to your taste preference.
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Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 44mgCarbohydrates: 11.1gNet Carbohydrates: 1.6gFiber: 1gSugar: .8gProtein: 2.5g