Keto Peanut Butter Cups

My keto peanut butter cups feature a creamy peanut butter filling in a sugar-free chocolate coating. They’re easy to make and instantly satisfy your cravings! 3 grams net carbs.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 cups keto chocolate chips or sugar free chocolate bar
1 teaspoon coconut oil
3/4 cup peanut butter smooth and drippy

Instructions

Line a 12-count muffin tin with muffin liners or grease a 12-count silicone muffin tin.
In a microwave-safe bowl or stovetop, melt the chocolate and coconut oil.
Spoon out the melted chocolate into the muffin liners and use the back of the spoon to spread the chocolate around the sides. Spoon out tablespoons of peanut butter into the muffin liners, and fill with the remaining chocolate.
Refrigerate the peanut butter cups for at least an hour, for the chocolate to firm up.

Notes

For a thicker filling, add a tablespoon of coconut flour or almond flour.

TO STORE: These peanut butter cups will keep at room temperature, in a sealed container, for up to 4 weeks. You can store them in the refrigerator if you'd like them to keep longer.

TO FREEZE: Place the peanut butter cups in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition