How to make Low carb peanut butter cups

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Ever since I was a kid, chocolate peanut butter cups have been my absolute favorite. I can remember spending every penny of my allowance on them week after week at our neighborhood candy store. The recipe below replicates that delicious childhood treat with minimal carbs.
I use very dark chocolate for these peanut butter cups--85% cocoa solids or higher. The higher the cocoa solids content, the lower the carbs. Using sugar-free chocolate will keep the carb count even lower.
Cooktop Cove
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Low Carb Chocolate Peanut Butter Cups
12 cups
15 minutes, plus 1 hour and 30 minutes for chilling
5 minutes
1 hour and 50 minutes
10 ounces dark chocolate
4 tablespoons coconut oil, divided
1 cup no-sugar-added peanut butter
¼ cup powdered sweetener (such as Swerve, optional)
1/2 teaspoon sea salt flakes (optional)
Combine the chocolate and 2 tablespoons of the coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined.
Arrange 12 silicone or paper muffin liners on a baking sheet. Spoon melted chocolate mixture into the liners and part way up the sides (about ¼ of the way up) to create the bottom of the cups. Use about half of the chocolate mixture for the cups. Place in the freezer to chill while you make the filling.
Combine the peanut butter and the remaining 2 tablespoons of coconut oil in a small bowl. Heat briefly (30 to 45 seconds) to make the mixture easier to stir together. Whisk in the powdered sweetener, if using. If the mixture is warm, let cool for several minutes.
Remove the chocolate cups from the freezer and spoon the peanut butter filling into the chocolate cups, filling them with 1 1/2 tablespoons.
Rewarm the chocolate mixture in the microwave and then spoon the rest of it over the tops of the peanut butter-filled cups, smoothing all the way to the edge to enclose the filling. Return to the freezer and freeze for at least an hour. Once they are completely set, serve them chilled or at room temperature. Store them in the refrigerator.
Pro-tip: decorate the cups with pinch of sea salt flakes
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