These easy Keto Peanut Butter Cups taste like peanut butter fudge with a decadent layer of chocolate. A sugar-free taste sensation! Another sneak peek recipe from my upcoming cookbook. Instructional video included.
Want to hear something funny? My upcoming keto cookbook, The Everyday Ketogenic Kitchen, has been hanging around in the top 3 New Releases in BAKING on Amazon. This says as much about you, my dear readers, as it does about me. Amazon tracks what readers are looking at and buying, and that’s partly how the algorithm decides on the appropriate categories. Of course, my book falls under low carb diet and ketogenic diet, and it’s doing very well there too. But the fact that it’s ranking so well among baking cookbooks tells me that many of you love baking as much as I do.
And yeah, these delicious and easy Keto Peanut Butter Cups are in the book!
Baking is my happy place and I know many of you share that sentiment. For people who love to bake, it is not simply a means to an end. As much as I love the treats that come out of the oven when the timer goes off (and I do, I really do!), it’s the process itself that makes it so enjoyable. Many people believe that living a low-carb, ketogenic lifestyle means you have to sacrifice the many joys of baking. This could not be further from the truth. What could be more satisfying than knowing you have baked something outrageously delicious, and never once strayed from your nutritional goals?!
That is what I set out to prove in The Everyday Ketogenic Kitchen. I have dedicated an entire section to baking, with tips, tricks, and of course mouthwatering recipes. All to help you flawlessly navigate your way through the crazy (and crazy fun!) world of low-carb, high-fat baking. 
Below is a sneak peek of The Everyday Ketogenic Kitchen baking section. And because I can never let you walk away empty handed, I am sharing one of my favourite easy recipes from the book too. Trust me, you want to run to your kitchen and make these Easy Keto Peanut Butter Cups. For all my fellow peanut butter lovers, check out this how-to video!
Ketogenic Baking Tips
- Use properly softened butter and cream cheese. Properly softened butter and cream cheese dent easily when you press into them, but they still maintain their overall shape without squishing all over the place. In a pinch? 10 seconds in the microwave is often enough.
- Don’t pack your ingredients unless specified. When measuring out almond flour or other low carb flours, use the scoop-and-level method. Use a measuring cup to scoop out the flour, and then level it off with a knife. Pressing the ingredients down into the measuring cup can significantly change the amount and throw of the proportions.
- Liberally grease your baking pans.Because ketogenic recipes lack gluten, they can sometimes stick a little bit more. I often “double grease” my pans, first with a coat of butter and then by them spraying coconut oil spray.
- No, you can’t swap almond flour for coconut flour.Well, you can, but you’d have to change the rest of the recipe too: less coconut flour, more eggs, more oil, more liquid. Substituting either of these makes for a completely different recipe and there is no good formula for subbing one for the other, in my opinion.
- Let things cool properly.I know, I know, it can be really hard to resist cutting into that cake or grabbing a cookie when it’s warm from the oven. But besides the risk of burning your tongue, the goodies in question may fall to pieces if you dig in too soon!
You can find all of my essential keto baking tips and “dos and don’ts” in my best-selling cookbook, The Everyday Ketogenic Kitchen.
Easy Peanut Butter Cups
Ingredients
- ½ cup peanut butter
- ¼ cup butter
- 3 ounces cacao butter chopped
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 4 ounces sugar-free dark chocolate
Instructions
- Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
- Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
- Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.
- Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
- Store in the refrigerator. Keeps for up to a week.
Vicki says
Link for cacoa butter doesn’t work. Can you please recommend a brand?
Carolyn says
It’s still working for me. Here’ you go, though: https://amzn.to/3oW1VpV
Doug says
Made these yesterday from you 1st book…. Taste great! Note: Mine were not as pretty as yours but will do better next time. Found out my Pyrex double boiler is now an antique.. still works great though.
Patty says
I am never without a batch of these in my fridge. So easy to make, so delicious to eat. I make them in mini muffin size so they’re perfect for a quick bite after a meal.
Bj says
These peanut butter cups ae delicious and easy to make. I have made them twice now and they are a staple in my eating plan.
Lucretia Goodwin says
This is an amazing recipe! I divided up my chocolate and put a light layer in the bottom of an 8×8 baking dish and put the remaining chocolate over the top of the peanut butter layer! Totally delicious and tastes just like Reeses!!!
Carolyn says
Yum!
Chantal says
I made these tonight and enjoyed them. I use erythritol with stevia or monkfruit, and every keto recipe I’ve tried so far that calls for erythritol calls for too much for my taste. People talk about a cooling effect with erythritol, but I find it makes my throat feel a bit raw. For those in my boat, try using 3 tbsp. powdered monkfruit-erythritol in the peanut butter mixture and up to 2 tbsp. in the chocolate if you’re using a good quality 100% baking chocolate. That 2 tbsp. was almost too much. I was pleasantly surprised at the result. Also, I made 24 mini muffin-sized portions and was able to put about a teaspoon on each one without changing the recipe. Great!
Chantal says
Oh, I meant at the end that I was able to put about a teaspoon of chocolate on each one.
Kate says
These are delicious! Thanks for the recipe ????
Celeste Avy says
Do you think the peanut butter part would make good peanutbutter chips?
Carolyn says
No, it would be far too melty upon baking. Sorry, I wish!
Charity says
These look amazing, I love the idea of inverting the commercial peanut butter cup because really, the peanut butter is what brings me to peanut butter cups anyway.