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
- 1/2 cup peanut butter
- 1/4 cup butter
- 3 ounces cacao butter, chopped
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp 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
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.
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A healthy twist on a true classic!
Sounds delish!!
Peanut butter cups are LIFE. I want!
Peanut butter cups are my guilty pleasure! I’m so glad to have a lower carb version to make now.
These are my favorite things – you need chocolate and peanut butter in life!
I just got all the ingredients to make these! I am so excited, but my fridge is too full to make them just yet. My lazy version was to take a couple chunks of Lily’s chocolate with a cocoa butter disc and a dab or two of peanut butter. I was desperate! All I need on a desert island are peanut butter cups.
I do that too, spread some PB on Lily’s chocolate!
These are beautiful! Mine turned out with a bit of grittiness in the filling and not a very strong peanut butter taste. I used Trader Joe’s brand (creamy salted) peanut butter- maybe that was the problem? Or maybe a little more heat would make the Swerve dissolve better.
Update: I used Skippy Natural peanut butter in the next batch, the powdered Swerve, and heated it a bit more: almost no gritty texture and great peanut butter flavor! Will try Justin’s next time- just love these and hope I can turn out a perfect batch soon.
This is seriously one of my favorite recipes that I’ve found so far. I am so so happy with it! I used crunchy peanut butter and 85% dark chocolate and it was still absolutely fantastic. I just blogged about it, and included your recipe and link 🙂 Thank you so much for helping me find a Reese’s substitute that is so amazing and super low carb! Thank goodness I’ve found something sweet to eat that doesn’t involve almond flour, haha!
Thanks so much.
I made these and the only change , I put chocolate on the bottom layer. They are awesome!
Just a query…if we don’t put the dark chocolate on them…wpuld the carb count change? Not fussed on the dark choc. Thanks.
Absolutely it would change. You can find out by entering it into My Fitness Pal or some similar program.
what kind of peanut butter do you use?
I like Justin’s, because it’s quite smooth and creamy.
Yummy! But being lazy, and near a hundred degrees, I did not want to melt the chocolate so I just sprinkled some LC choc chips on top! Lazy and yummy. Love your recipes and visit your site multiple times each week, and you dominate my favorites file, Thanks. Couldn’t do this without you.
Thank you, Terri. Good idea for just putting the chips on top!
I only ended using half the sweetener, because peanut butter has its own natural sweetness. I had my hubby taste the liquid filling to check if it was sweet enough. He declared it was missing “something”. He added 1/4 teaspoon habanero pepper. I finished the recipe as is. It’s an interesting addition. It works I think.
I made these tonight. Sooo good! I used a 100% cocoa bar instead of a sweetened one. I found the peanut butter part sweet enough! I also made them smaller and ended up with a ton!
These PBC’s are delicious! They must have the highest yummy to effort ratio of any recipe you’ve ever come up with!
Congrats on the book launch.
Denise
Have been on a keto diet now for a few months and just getting into keto desserts…not sure what took me so long! I have to say, these are pretty tasty and my non-keto hub thought they were great too. I did add some liquid stevia to the chocolate layer though because it was just too bitter without it.