KETO PEANUT BUTTER CUPS

Love chocolate and peanut butter? Then you’ll love these keto friendly peanut butter cups. They’re the go-to candy for Halloween that is coming up next month! They are easy to make and just delicious.

About the chocolate

In this recipe we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 6 tablespoons of erythritol to it, to give it the right amount of sweetness.

This recipe will take about 40 minutes to prepare (including freezing time) 5 minutes to cook and will give you 6 delicious keto peanut butter cups.

INGREDIENTS

For the chocolate layers:

5 oz / 140 grams of 100% cacao, unsweetened chocolate
6 tablespoons of powdered erythritol
2 1/2 tablespoons of coconut oil
1/2 teaspoon of vanilla extract

For the peanut butter filling:

4 tbs of organic peanut butter
2 tbs of coconut oil
4 tablespoons of powdered erythritol
1/4 teaspoon vanilla extract
Pinch of Himalayan salt

INSTRUCTIONS

Line a muffin pan with parchment paper liners (or candy cups).
Heat the chocolate, erythritol, coconut oil and vanilla extract together on the stove on low heat. (you can also do this in the microwave)
Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each), keep some chocolate mixture left for the top. Freeze for 10 minutes, until at least the top is firm.
While the bottoms are in the freezer, heat up the peanut butter together with the coconut oil, erithrytol, vanilla extract and Himalayan salt, stir until smooth.
Take the bottoms out of the freezer and spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
Heat up the left over of the chocolate mixture you made before and pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.