Estimated reading time: 8 minutes

Indulge in guilt-free sweet treats with this low-carb, keto recipe for dark chocolate peanut butter cups. Perfect for those craving something sweet on a low-carb, keto lifestyle.

I don’t always keto so it was hard for me to stop at eating just one of these treats. 

You will be shocked at how much they taste like Reece’s Peanut Butter Cups.

Satisfy Your Sweet Cravings

Over Christmas, we make a chocolate peanut butter ball recipe which is famous with just about anyone we’ve fed them to.

We took that concept and created the Dark Chocolate Peanut Butter Cups but we made them in large size muffin liners re-create the Reece’s Peanut Butter Cup.

Quality chocolate to use is Lindt Dark Chocolate 85%, 90% or bitter-sweet dark chocolate squares along with 100% dark chocolate cocoa along with organic coconut oil, butter and erythritol or monk fruit for sweetness.

Note: Taste the sweetness of the chocolate and peanut butter filling before you create your keto peanut butter cups.

How To Melt Chocolate

Melting chocolate on the stove was simple and after a taste test, we started painting the insides and bottom of each muffin cup liner with chocolate.

The reason for tasting the chocolate is to make sure it is sweet enough for your taste-buds.

Take this opportunity to add more keto-approved sweetener before you move on to the next step.

You can use a spoon for this or a pastry brush if you’d like as either work just as well.

I find the spoon quicker plus you can measure out how much chocolate you want in each muffin liner.

Cupcake Liners With Chocolate

Once you have the muffin liners painted with chocolate put them in the freezer to harden for about 10 minutes so you can get on with making the peanut butter filling.

There’s no method to the creamy peanut butter filling apart from putting it all in a bowl and mixing it until blended.

Add The Peanut Butter Filling

As soon as your peanut butter filling is ready to pull out your chocolate-hardened muffin liner cups.

Take a tablespoon of the peanut butter filling and flatten inside each chocolate cup just up to the chocolate line around the liner.

Once you’ve filled them with the peanut butter filling take the remaining melted chocolate and pour a teaspoon over each one.

You may have to re-heat your chocolate since you have a small waiting period when freezing the chocolate muffin cup liners.

It can be a bit messy and look not so great but when they are done they look and taste fabulous.

Top With More Melted Chocolate

Put the tray of chocolate peanut butter cups back in the freezer to harden for about an hour, then enjoy.

If you want to add crunch you can use sugar-free natural crunchy peanut butter, cacao nibs or hemp hearts to the tops before adding the final dark chocolate layer.

Another funingredient to try is sugar-free, powdered peanut butter from PB and ME.

We have two jars in our house and use them to lower calories and fat in recipes requiring peanut butter.

How To Make Copy Cat Reese Peanut Butter Cups

Not interested in the low-carb, keto sugar-free version of peanut butter cups?

I’ve got you covered with a simple recipe below that uses almost the same recipe as the keto dark chocolate peanut butter cups.

If you want to make copycat Reese’s chocolate peanut butter cups using regular peanut butter you can do that as well.

Add a 1/2 cup of icing sugar to regular peanut butter, mix and that will be the filling.

Use any type of milk or dark chocolate that you want for melting, even chocolate chips.

If you want to keep it similar to the traditional Reese’s peanut butter cups go with milk or semi-sweet chocolate.

You won’t need the almond flour, butter, coconut oil or sweeteners so just eliminate them.

Keep the vanilla extract and salt as that is needed for the best flavour.

How To Make Keto Dark Chocolate Peanut Butter Cups

Make your own keto chocolate peanut butter cups and you’ll never go back to buying them again.

Total Net Carbs– 42.9g which makes each peanut butter cup 3.57g net carbs

If you want to cut the carbs further you can eliminate the almond meal 1.60 g and use less chocolate.

Play around and see what works for you.

• Recipe Type: Dessert Low-carb, Keto, Sugar-free
• Author: Mr.CBB
• Prep time: 30 mins
• Cook time: 15 mins
• Total time: 45 mins
• Serves: 12

Indulge in guilt-free sweet treats with this low-carb, keto recipe for dark chocolate peanut butter cups. Perfect for those craving something sweet on a low-carb, keto lifestyle.

Peanut Butter Filling

• 1/2 cup natural peanut butter or powdered peanut butter + water (follow directions on jar)
• 1/2 cup almond flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 tablespoons whipping cream
• 5 tablespoons powdered erythritol
• 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.
• 2 tablespoons hemp hearts for tops (optional for crunchy PB cups)
• 12 muffin liners large

Dark Chocolate Coating

• 4 squares dark chocolate Bakers Chocolate or 3/4 cup unsweetened or stevia-sweetened chocolate chips, or 1 lindt 90% chocolate Bar
• 1/4 cup butter
• 1 tablespoon organic coconut oil
• 2 tablespoons 100% unsweetened Cocoa
• 1 teaspoon pure vanilla extract
• 1/4 cup powdered erythritol
• 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice.

Instructions

1. In a small pot add butter and coconut oil to melt. Then add the cocoa, dark chocolate squares, vanilla extract, powdered erythritol and Splenda to combine until melted.
2. Take 12 muffin liners and with a tablespoon add melted chocolate to the bottom of each muffin liner one at a time and then up the sides but not to the top. I stop mid-way. Once you’ve completed all 12 freeze for 15 minutes or until hardened.
3. Meanwhile, in another microwave-safe bowl add your peanut butter and microwave for 25 seconds then stir.
4. Add the almond flour, a pinch of salt, vanilla, whipping cream, 1 packet of Splenda or teaspoon of liquid Splenda or sweetener of choice and powdered erythritol.
5. Take the frozen chocolate muffin liners from the freezer and fill each one with a tablespoon of the peanut butter mixture. *taste it before you use it to make sure you have the desired sweetness- same with the chocolate)
6. Flatten the peanut butter mixture and add a tiny sprinkle of hemp hearts for a crunchy texture. If not take another tablespoon of the melted chocolate which you may need to re-heat and spoon it on top of the peanut butter to cover it all.
7. Put the finished peanut butter cups back in the freezer until hardened about an hour is good.
8. Remove the muffin liners and enjoy your sugar-free, guilt-free, low-carb dark chocolate peanut butter cups.

You better hide these keto dark chocolate peanut butter cups away otherwise you may be tempted to eat more than just one.

I know, I’ve done it multiple times even if I place them deep in the freezer. 

They taste even better when they are cold.

It’s just so hard to resist chocolate and peanut butter mixture.

Mr.CBB

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