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Melt-in-your mouth Keto Peanut Butter Cups with only 3 ingredients. You will love this simple recipe and can easily switch out for almond butter.
This is a recipe for the whole family. Not only will the adults and kids in your home love these delicious peanut butter cups, but they are so easy to make, even your kids can (help) make them!
Aren’t peanut butter cups filled with sugar?
Yes, your regular Reese’s Cups are not exactly low-carb. While they certainly are delicious, they don’t work for those of us who try to cut out sugar from our lives.
However, as it turns out, it is actually quite simple to make your own peanut butter cups without any added sugar! We simply swap the sugar for low-carb erythritol, use sugar-free chocolate, and make sure to pick the no-sugar-added nut butters. If you follow the recipe, you will end up with only 2 grams of net carbs per cup!
Only 3 ingredients!
Nut butter cups are super popular in my family, so I wanted a recipe that is so easy and simple that I don’t mind making it on a weekly basis.
With this recipe you can make your own keto-friendly almond or peanut butter cups with only 3 ingredients: sugar-free chocolate chips, Swerve confectioners (or other powdered sweetener), and your nut butter of choice.
How to make homemade peanut butter cups?
To make our nut butter cups, we need a mold. I’m using a silicone mini-muffin pan. With this I can make 24 peanut/almond butter cups. You could also use a silicone muffin pan of regular size to make 12 large cups. Using a silicone pan or mold makes it very easy to remove the frozen cups without any damaging or sticking to the pan.
However, I think it should also be possible to use a regular muffin tin, as long as you use liners. I haven’t tried this personally, though.
We start off by melting our chocolate and spreading the first layer of melted chocolate over the bottom of our cup molds. Now our pan can go into the freezer for about 10 minutes for the chocolate to turn solid. In the meantime, we can stir together our nut butter and sweetener. This is our filling.
Next, we add a dollop of our filling into the center of the chocolate chip. Freeze again for about 15 minutes. Lastly, we will add a last layer of melted chocolate over the peanut/almond butter filling. After freezing the cups one last time, our keto peanut butter cups are ready to be enjoyed!
Tips for making melt-in-your mouth nut butter cups!
Nut butter. For this recipe, you can use peanut butter, almond butter, and even macadamia nut butter. Pick a nut butter without any added sugar, and if possible without any added oils. Oils in nut butter are often unhealthy vegetable oils.
Molds. Silicone molds work best, like this mini-muffin silicone pan. You could also make large cups with a regular-size muffin pan.
Chocolate. I’m using semi-sweet, sugar-free chocolate chips by Bake Believe or Lily’s. If you can’t find chocolate that’s unsweetened, you could try using 90% chocolate, but keep in mind that it has some sugar in it.
Sweetener. I’m using Swerve Sweetener Confectioner to sweeten my nut butter. You could also use powdered erythritol or another powdered sweetener. I find 1/4 of Swerve for one cup of nut butter tastes sweet enough. However, if you like to add more or less sweetener, go ahead. You may even decide to leave out the sweetener completely!
Amount. This recipe makes 24 peanut/almond butter cups. If this is too much for you, you can easiy halve this recipe to make 12 cups.
Storage. Store the cups in the fridge to keep them from melting. If you want to store them long-term, place them in an air-tight container in the freezer. Move them to the fridge when you are ready to consume them.
A treat for the whole family!
MORE KETO TREATS
3-Ingredients Keto Peanut Butter Cups (or Almond Butter)
- Melt chocolate chips over double-boiler. Stir until completely melted.
- Spread about 1 teaspoon of melted chocolate into the bottom of each cup of your mold. Cover bottom completely with chocolate and also the sides halfway up. Place pan into freezer for 10 minutes until chocolate is solid. (I place my silicone pan on a metal tray or cutting board to make it easier to handle/carry.)
- Stir nut butter with sweetener until smooth.
- Add a dollop of nut butter into each cup. Smooth out top and freeze again for about 15 minutes until nut butter feels firm.
- Rewarm chocolate if necessary (in case it's not melted anymore). Spread about 1 teaspoon of chocolate over the filling, all the way to the sides. Freeze for another 10 minutes.
- Remove cups from molds. Keep them in the fridge or for long-term storage, in an airtight container in freezer.