Keto peanut butter cups are easy to make and satisfy that chocolate craving on a super low carb diet. This real deal Reese's copycat recipe uses only 3 ingredients and takes about 10 minutes to make. They're a keto favorite!
Prep 5 minutesminutes
Cook 5 minutesminutes
Chill Time 1 hourhour
Total 1 hourhour10 minutesminutes
Recipe Makes (Approximate): 6peanut butter cups
Equipment
Cupcake pan
Cupcake liners
Sifter
Ingredients
3tablespoonspowdered erythritol or Swerve Confectioners'(sifted)
½cupcreamy peanut butter
1 ¼cupsugar-free/low-carb chocolate(melted, approximately 9 ounces of Lily's dark chocolate chips)
Instructions
Prepare a cupcake tin with 6 cupcake liners.
Stir peanut butter and powdered erythritol together until smooth.
Spread 1 to 2 tablespoons of chocolate in bottom of each cupcake liner.
Dollop 1 to 2 tablespoons of peanut butter mixture on top of chocolate.
Cover each dollop of peanut butter with more chocolate and smooth.
Refrigerate for one hour or until chocolate has hardened.
Recipe Notes
It's very important to sift the powdered erythritol, otherwise it will clump and you'll end up with the wrong consistency for your peanut butter filling.
Recipe yields 6 peanut butter cups. Nutritional values shown apply to 1 peanut butter cup. Values were calculated using Swerve Confectioners' and Smucker's Natural Creamy Peanut Butter. Macros will vary depending on the specific brands of ingredients used.