My recipe for keto peanut butter cups has been one in every of my high recipes since I initially revealed it in 2012. Over the years I’ve made slight adjustments to it, to make it extra peanut-buttery, the proper sweetness, and so on. however the primary recipe has stayed the identical. I used Splenda Naturals (a stevia/erythritol mix) as a result of I believe it tastes greatest and I at all times have it round as a result of I discover it to be the very best sweetener for nearly every little thing.

However, for those who’re making these keto peanut butter cups and don’t have it, you in all probability have erythritol or stevia, and you could possibly use a tablespoon and some drops of Stevia to begin, then construct as much as your required sweetness. It’s very customizable to your tastes, some may like a darker chocolate style, and in order for you it extra like milk chocolate, simply add extra sweetener and even a bit of extra heavy cream. Just style together with your spoon and go from there — you’re now a keto peanut butter cups skilled!

Also — they’re simply 1 web carb every!

What I like about these low carb peanut butter cups is that they’re saved frozen. I’ve at all times cherished chilly peanut butter cups anyway, however since these have such a excessive fats content material, they don’t maintain effectively until they’re good and chilly. That additionally stops me from consuming the entire darn factor.

Although they don’t have peanut butter facilities such as you is likely to be used to (assume: method simpler!), these are clean and full of the chocolate-peanut buttery taste you’re craving. They are a sure-fire method to repair any candy tooth you’re having, or any hankerings for the true factor, rapidly. The better part is that they maintain within the freezer however have this wonderful creamy texture. They’re completely different from the sugar-filled store-bought peanut butter cups however so superb.

Wicked Good Keto Peanut Butter Cups

Servings: Makes about 12 peanut butter cups in a normal 12-cup cupcake pan.

Prep Time: 10 minutes | Cook Time: 1 minute | Total Time: 1 hour 10 minutes

Nutritional Facts: 1g Net Carbs | 197 Calories | 21g Fat | 2g Carbs | 2g Protein | 1g Fiber

Ingredients:

Steps:

1. Melt butter and chocolate within the microwave. I like to cut up the butter, then put the chocolate in blocks on high, in order that it doesn’t burn.

2. Melt for a couple of minute within the microwave, it received’t be completely melted, simply combine the chocolate round within the sizzling butter till utterly melted. Add your sweetener and blend till all melted.

3. Stir in cream and peanut butter and style. Right now you could possibly modify to your personal specific style by including extra sweetener, peanut butter, and so on. however I discovered this to be an excellent stability.
4. Line 12 or 6 cup muffin tins (relying on how thick you need to get) with cupcake papers. Use a cooking spray you favor to grease them. If you need to use nuts, you may create a lightweight layer on the backside of every cup.
   
5. Divide the chocolate combination between the cups.
   
6. Freeze till agency (doesn’t take that lengthy, possibly 30 minutes to an hour). They soften rapidly, so that you need to retailer them within the freezer, they usually’ll be the right texture to eat straight out of it!
   

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If you’re keen on my keto peanut butter cups, then you need to strive my Peanut Butter Pie Recipe subsequent!

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