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.
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
- 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.