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Just 4 ingredients are needed to make these fabulous peanut butter cups. They taste just like Reese's peanut butter cups but are made without all of the added sugar. Featuring Naturally Sweets monk fruit sweetener....elaborate here Toni but any of our sweeteners can be used in the recipe!!
This is just another recipe that proves that reducing the sugar and/or carbs in your life doesn't mean you have to compromise on the quality of the food that you eat.
My preferred chocolate for Low Carb Keto Peanut Butter Cups is Lindt 80% or 85% dark chocolate. Dark chocolate can be an acquired taste, especially when you start to use 80% and above couverture. Initially, when I started eating low carb, I really struggled with the taste of dark chocolate. I have now acquired a taste for dark chocolate and actually prefer it to any other chocolate.
Please use a chocolate that suits your taste in this recipe, or you may find the chocolate flavors a bit too intense. Generally your taste buds will adjust to darker chocolate the more that you eat it. Just remember that the lower the couverture, the more sugar the chocolate will contain.
Quick and Easy To Make
I love how quick and easy it is to make these delicious peanut butter cups. The ingredients featured are all pretty basic and most of you will probably have them on hand. These can be made in about 20 minutes and then all you need to do is wait for them to set in the fridge before you can enjoy them.
Prep Time:5 minutes
Cook Time:1 minute
Setting Time:1 hour
- ½ cup peanut butter smooth
- ¼ cup monk fruit blend /stevia blend or sweetener of choice.
- ½ teaspoon vanilla extract
- 200 gms dark chocolate
Combine peanut butter, sweetener and vanilla extract in a heat proof bowl. Make sure you use powdered sweetener for a smooth texture. Blitz your granulated sweetener in a processor to powder before adding if required.
Microwave the peanut butter mixture for 30-60 seconds or until soft. If mixture is too stiff, you can beat in 1-2 tablespoons melted butter or coconut oil for a better texture. This is not always necessary and depends on how oily your peanut butter is. Mixture should be soft but hold its shape. Set aside.
Melt the dark chocolate in short bursts in the microwave until melted, or use a bain marie to melt it. Place 1 teaspoonful into the bottom of each mini muffin mold and ensure it covers the bottom evenly. Freeze for 5-10 minutes so the chocolate firms.
Either spoon or pipe about 1 teaspoon of the peanut butter mixture into the centre of the chocolate in the mold, leaving space for chocolate to run down the sides of the peanut butter mixture.
Pour another teaspoon of the melted dark chocolate over the peanut butter mixture trying to cover the nut mixture with chocolate. You may need to gently tap the mold to get even coverage.
Refrigerate peanut butter cups until they have set. Remove from silicon mold and store in the fridge.
The texture of peanut butter can vary by a huge amount. If the peanut butter mixture is too stiff, you can add melted butter or coconut oil to get the right texture. The texture should be soft but firm enough to retain a fair amount of shape. Mayver's peanut butter was used in this recipe and is reasonably runny peanut butter in comparison to some brands.
You can use crunchy peanut butter if desired. Other nut butters can also be used to make these cups but make sure the texture is not too runny.
The number of cups you make from this recipe will be determined by the size of your mold.
Note that nutritional information was based on using 85% couverture chocolate. If you use a lower couverture chocolate thism recipe will contain more sugar and the carb count will vary.