These are the best low carb peanut butter cups, with a sugar-free dark chocolate shell and a creamy peanut butter center. You won’t believe they are good for you!
Peanut butter is my Achilles heel. It’s my weakness, my downfall, my greatest temptation. It is like crack to me, the more I have, the more I want. An open jar of peanut butter in the cupboard is a cruel torment, and I often have to physically restrain myself from digging in a spoon for yet another taste. This is only more true since I developed diabetes, since compared to other sugar-laden snacks, peanut butter is a relatively harmless treat. Not so harmless, however, when you are tempted to devour huge amounts in one sitting.
My go-to low carb dessert when I don’t have anything prepared is a single square of 90% cacao chocolate smeared with peanut butter. Peanut butter cups have long been one of my all-time favourite treats, and this is my way of getting a little bit of that heavenly flavor combination without totally falling off the wagon. But I’ve recently found myself yearning to have real peanut butter cups again, where the chocolate shell is a little softer, and the peanut butter center is a little sweeter. I’d made a low carb version quite some time ago and they were good, but I found myself wondering if I could do better.
Now that there are so many great sugar-free chocolate options out there, I knew I could improve the shell of these keto peanut butter cups. But I thought I might also be able to improve the peanut butter center too. Instead of just plopping some peanut butter in straight from the jar, I wanted to make it somewhat sweeter and also add a touch of vanilla. I’ve found that vanilla seems to almost intensify the peanut-buttery goodness in desserts.
In the middle of making these, I also hit upon a way to make it easier on myself to get the peanut butter filling into the cups. In the past, I wanted to make the peanut butter stiffer, so it didn’t ooze out everywhere when you took a bite. But that makes it difficult to spread nicely into the prepared cups. So it suddenly occurred to me to melt the peanut butter before I stirred in the sweetener and the vanilla. That way, it was almost liquidy when I put it in, but firmed up nicely when chilled. Because I wanted them to look more like traditional peanut butter cups, I made them in some 1 1/2 inch candy papers I found at my local craft store, that had a plasticated inside so that they could hold their form when brushed with warm chocolate.
These were definitely everything I was hoping for, the perfect marriage of chocolate and peanut butter, without the sugar. They do need to be stored in the refrigerator, otherwise they get too melty. But they are heavenly and I won’t wait long to make them again.
UPDATE: I have updated this recipe to make it easier to make. The cups are also a little larger too. I had trouble finding the little candy cups I originally used so I just went with parchment paper muffin cups, which are a bit wider. I used Lily’s Dark Chocolate and a little cocoa butter for the coating instead of making my own chocolate shell. If you want the old shell recipe made with unsweetened chocolate, I have provided that below!
Chocolate Peanut Butter Cups – Low Carb and Gluten-Free
These are the best low carb peanut butter cups, with a dark chocolate shell and a creamy peanut butter center. You won't believe they are good for you!
Peanut Butter Filling
- 1/2 cup peanut butter
- 2 tbsp butter
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- Set 12 parchment or silicone muffin liners into a muffin pan.
- In a heatproof bowl set over barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.
- Use the back of a small spoon to spread about 1/2 of the chocolate mixture on the bottom and partway up the sides (about 1/4 of the way) of the prepared muffins liners. Freeze 10 minutes.
- In a microwave safe bowl, heat peanut butter and butter on high for 1 minute.Whisk in the powdered sweetener and vanilla extract.
- Remove chocolate cups from freezer and fill almost to the top with peanut butter mixture, leaving enough space to cover with remaining chocolate. Return to freezer for another 10 minutes or so.
- Rewarm remaining chocolate gently over low heat and stir until smooth. Spread over peanut butter filling to the sides of each cup. Chill until set, 20 minutes.
Makes 12. Each peanut butter cup 4.72g NET CARBS.
Food energy: 149kcal Total fat: 13.38g Calories from fat: 120 Cholesterol: 6mg Carbohydrate: 8.09g Total dietary fiber: 3.37g Protein: 3.12g
Old Chocolate Shell Recipe:
- Chocolate Coating:
- ¼ cup butter
- 3 oz unsweetened chocolate
- 2 tbsp powdered erythritol (I used Swerve)
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/8 tsp liquid stevia extract
- In a small saucepan over low heat, melt butter, unsweetened chocolate and powdered erythritol together, stirring until smooth. Stir in cocoa powder, vanilla and stevia extract. Let cool 5 to 10 minutes, until somewhat thickened.
- Use back of small spoon to spread chocolate mixture on bottom and up sides of twelve 1 ½ inch plastic-lined candy cups or candy molds (whatever you use needs to be firm enough to stand up against the warm chocolate and not lose its shape). Place on baking sheet or platter and freeze until firm, about 20 minutes.