4 Ingredient Keto Peanut Butter Cups
These peanut butter cups taste like classic Reese's peanut butter cups but are low carb, low sugar and keto-friendly. They need just 4 ingredients and don't require any special candy molds.
Ingredients
- 1 1/2 tbsp (11g) coconut flour
- 1/2 cup (128g) unsweetened natural peanut butter with no added oils
- 1-2 tbsp (15-30ml) sugar-free syrup
- 2 cups (296g) low carb dark chocolate chips
Instructions
- Line 8 cavities of a standard muffin pan with muffin/cupcake liners.
- Add peanut butter, coconut flour and 1 tbsp syrup to a mixing bowl. Mix until evenly combined. The mixture should be thick and will continue to thicken as it sits. Taste and if needed, add another tbsp syrup.
- Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth.
- Add about ¾ tbsp of melted chocolate to the bottom of each muffin liner. Use the back of a spoon to spread it evenly across the bottom and also spread a thin layer of chocolate up the sides, about ½ inch up the sides, creating the bottom cup layer of a peanut butter cup. Shake and tap the bottom of your muffin pan against your counter a few times to level and even the chocolate along the bottom of the muffin liners. Place the muffin pans into the fridge for about 15 minutes or until the chocolate is set.
- Once chocolate is set, use a 1 tbsp cookie scoop to scoop the peanut butter mixture and release it into the center of each chocolate mold. The mixture should have the consistency of cookie dough. Use your hands to press the peanut butter mixture down so it becomes a thick round disk that is spread evenly across the chocolate mold, touching the side chocolate walls. Your peanut butter disk should be around ¼ inch thick.
- Make sure your chocolate is still very melty and runny at this point. If it is starting to thicken, heat it up again so it is very runny. Add a heaping 1 tbsp of melted chocolate on top for each mold. Shake and tap the bottom of the pan a few times so that the chocolate spreads evenly across. You should have enough chocolate to cover the surface of the peanut butter.
- If desired, you can also garnish the chocolate cups with coarse salt. Place into fridge until the chocolate is set. They are then ready to serve. Store any uneaten candy cups in an airtight container in the fridge or freezer.
Notes
- I recommend using coconut flour and not almond flour. If using almond flour, you will need to add more to stabilize and thicken the filling. I used Bob's Red Mill Coconut Flour.*
- I like using ChocZero dark chocolate chips* or Lily's.*
- I used ChocZero sugar free maple syrup.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes 1.5 cups of dark chocolate used because not all of it gets used. If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1piece, Calories: 182kcal, Carbohydrates: 20g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Sodium: 34mg, Fiber: 12g, Sugar: 1g, sugar alcohol: 5g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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