• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Gluten Free » Easy Peanut Butter Cups

    Published: Jul 27, 2017 · Modified: Sep 16, 2022 by Carolyn

    Easy Peanut Butter Cups

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.5K shares
    Jump to Recipe Print Recipe

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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. 

    Everyday Keto Kitchen

     

     

    Easy Keto Peanut Butter Cup Fat Bombs

    Easy Peanut Butter Cups

     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.
    4.80 from 20 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Dessert
    Keyword: fat bombs, peanut butter cups
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 1 hour 35 minutes
    Servings: 12
    Calories: 200kcal

    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.
    Nutrition Facts
    Easy Peanut Butter Cups
    Amount Per Serving (1 cup)
    Calories 200 Calories from Fat 171
    % Daily Value*
    Fat 19.04g29%
    Carbohydrates 6.2g2%
    Fiber 3.61g14%
    Protein 2.9g6%
    * Percent Daily Values are based on a 2000 calorie diet.

    5.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vicki says

      October 31, 2020 at 8:04 pm

      Link for cacoa butter doesn’t work. Can you please recommend a brand?

      Reply
      • Carolyn says

        November 03, 2020 at 11:56 am

        It’s still working for me. Here’ you go, though: https://amzn.to/3oW1VpV

        Reply
    2. Doug says

      September 14, 2020 at 4:55 pm

      5 stars
      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.

      Reply
    3. Patty says

      September 23, 2019 at 2:30 pm

      5 stars
      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.

      Reply
    4. Bj says

      May 06, 2019 at 6:50 pm

      5 stars
      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.

      Reply
    5. Lucretia Goodwin says

      February 27, 2019 at 10:24 pm

      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!!!

      Reply
      • Carolyn says

        February 27, 2019 at 10:52 pm

        Yum!

        Reply
    6. Chantal says

      February 16, 2019 at 10:12 pm

      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!

      Reply
      • Chantal says

        February 16, 2019 at 10:14 pm

        Oh, I meant at the end that I was able to put about a teaspoon of chocolate on each one.

        Reply
    7. Kate says

      January 30, 2019 at 2:50 am

      These are delicious! Thanks for the recipe ????

      Reply
    8. Celeste Avy says

      January 01, 2019 at 3:28 am

      5 stars
      Do you think the peanut butter part would make good peanutbutter chips?

      Reply
      • Carolyn says

        January 01, 2019 at 10:15 am

        No, it would be far too melty upon baking. Sorry, I wish!

        Reply
    9. Charity says

      November 27, 2018 at 9:51 pm

      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.

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023