Low-carb chocolate peanut butter cups

Low-carb chocolate peanut butter cups

Who needs high-carb, sugar-laden peanut butter cups when these decadent low-carb versions are so incredibly delicious? Featuring a layer of dark chocolate, then nut-butter, then sugar-free milk chocolate, they not only look fabulous, they are oh-so easy to make.

Low-carb chocolate peanut butter cups

Who needs high-carb, sugar-laden peanut butter cups when these decadent low-carb versions are so incredibly delicious? Featuring a layer of dark chocolate, then nut-butter, then sugar-free milk chocolate, they not only look fabulous, they are oh-so easy to make.
USMetric
12 servingservings

Ingredients

Dark chocolate layer
  • 5½ oz. (1¼ cups) 160 g (290 ml) sugar-free dark chocolate
  • 2 tbsp 2 tbsp coconut oil
Nut layer
  • 3½ oz. 100 g sugar-free peanut butter, or nut butter of choice
  • 1 tbsp 1 tbsp coconut oil
Milk chocolate layer
  • 3½ oz. 100 g sugar-free milk chocolate
  • 1 tbsp 1 tbsp coconut oil
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Place a 12-hole silicone mini-muffin tray on baking sheet for stability.
  2. Place dark chocolate and coconut oil in a microwave-proof dish or measuring cup, and heat in the microwave for 30 second bursts until melted. Stir to combine.
  3. Spoon the mixture evenly into the 12 muffin holes. Place in the freezer for 15 minutes.
  4. Place the peanut butter and coconut oil in microwave-proof dish, and heat in 30 seconds bursts until melted. Stir to combine.
  5. Spoon the nut mixture evenly over top of the dark chocolate. Freeze for 15 minutes.
  6. Place the milk chocolate and coconut oil in microwave-proof dish, and heat in 30 seconds bursts until melted. Stir to combine.
  7. Spoon the milk chocolate mixture evenly over top of the dark chocolate and nut butter. Freeze for 15 minutes.
  8. Once firmly set, gently pop each peanut butter cup out of the silicone tray. Sprinkle with sea salt.

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14 comments

  1. Sweeteners are crap. Carbs is crap.
    A recipe without sweeteners (or appears so)? Amazing.

    More like this.

    Replies: #11, #13, #14
  2. John
    Not at all, "Sugar free chocolate" is full of sweeteners.
    In addition I wonder what the use of the word "decadent" in many recipes refers to, because it sounds to me like "tasty but unhealthy"?
  3. John
    Small nuance, 100% cocoa chocolate is indeed sugar free, I however doubt this is the chocolate type referred to, or it would have said so? In any case sugar free milk chocolate is heavily sweetened.
  4. carolyn audette
    can i substitute coconut oil for something else?
    Reply: #6
  5. Birgit
    All nut butters I know have a too low melting point. Thus, this recipe cannot work as it lowers the melting point even more. I don't want to store sweets in the fridge.
    Replies: #7, #12
  6. Kristin Parker Team Diet Doctor

    can i substitute coconut oil for something else?

    In this case, the coconut oil works well because it melts but solidifies at a chilly room temperature. If you don't like the taste of coconut, try a refined coconut oil instead.

  7. Anne
    I agree, this will only work outside of a freezer or fridge if you brush the sides with chocolate so you end up with peanut butter cups which I make all the time. I have tried endless keto recipes for nut fudges all claiming will be firm enough not to leave in freezer and none of them were successful. The firmest one used cocoa butter to harden it and it tasted awful!
  8. Stephanie O
    I made these because there are sweet treats at work which are tempting. These are a nice treat in the afternoon when the office sweets ate calling to me. I made mine small and portion out only 2-3 to take to work.
  9. Eda
    I tried this recipe and worked out beautifully. Very tasty gets rid of my sweet cravings.
    Reply: #10
  10. Crystal Pullen Team Diet Doctor

    I tried this recipe and worked out beautifully. Very tasty gets rid of my sweet cravings.

    Yay!! I am so glad you enjoyed this treat!

  11. Monica
    I am using this recipe with a coconut butter layer, instead of peanut butter. Scrumptious! To make coconut butter I use the container and knife of a stick blender ensemble. Fill it up with shredded coconut and blend till it turns liquid (for a batch of 12 cups I use 4 cups of shredded coconut en blend approx 5 minutes). Then I blend in the coconut oil. No need to melt or heat.
  12. Monica
    1. I use coconut butter. Is stable at room temperature
  13. Monica
    Sweeteners used in the chocolate bars I buy for this recipe are either erythritol with stevia or monk fruit. Those are not artificial (synthetic) sweeteners but naturally sweet compounds from plants. They have no calories or carbs. So those are the only safe sweeteners to use in any keto or low carb diet. I use erythritol in different forms for baking (granulated, powdered etc.) Pure stevia drops to sweeten really dark chocolate a little more. Pure monk fruit powder to sweeten hot chocolate drinks. Erythritol is the most neutral in taste and I use it for coffee. I would say. Stevia and monk fruit have different "aftertastes" depending on your taste and the use... Experiment? find out what you like best.
  14. Monica
    Sweeteners used in the chocolate bars I buy for this recipe are either erythritol with stevia or monk fruit. Those are not artificial (synthetic) sweeteners but naturally sweet compounds from plants. They have no calories or carbs. So those are the only safe sweeteners to use in any keto or low carb diet. I use erythritol in different forms for baking (granulated, powdered etc.) Pure stevia drops to sweeten really dark chocolate a little more. Pure monk fruit powder to sweeten hot chocolate drinks. Erythritol is the most neutral in taste and I use it for coffee. I would say. Stevia and monk fruit have different "aftertastes" depending on your taste and the use... Experiment? find out what you like best.

    A recipe without sweeteners (or appears so)? Amazing.
    More like this.

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