Keto Peanut Butter Cups
Keto peanut butter cups are easy to make and satisfy that chocolate craving on a super low carb diet. This real deal Reese's copycat recipe uses only 3 ingredients and takes about 10 minutes to make. They're a keto favorite!
Servings 6 peanut butter cups
- 3 tablespoons powdered erythritol or Swerve Confectioners' sifted
- ½ cup creamy peanut butter
- 1 ¼ cup sugar-free/low-carb chocolate melted, approximately 9 ounces of Lily's dark chocolate chips
Prepare a cupcake tin with 6 cupcake liners.
Stir peanut butter and powdered erythritol together until smooth.
Spread 1 to 2 tablespoons of chocolate in bottom of each cupcake liner.
Dollop 1 to 2 tablespoons of peanut butter mixture on top of chocolate.
Cover each dollop of peanut butter with more chocolate and smooth.
Refrigerate for one hour or until chocolate has hardened.
Recipe yields 6 peanut butter cups. Nutritional values shown apply to 1 peanut butter cup. Values were calculated using Swerve Confectioners' and Smucker's Natural Creamy Peanut Butter. Macros will vary depending on the specific brands of ingredients used.
- It's very important to sift the powdered erythritol, otherwise it will clump and you'll end up with the wrong consistency for your peanut butter filling.
Serving: 1peanut butter cup | Calories: 292kcal | Carbohydrates: 35g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 404mg | Fiber: 17g | Sugar: 1g | Calcium: 1mg | Iron: 1mg | Erythritol: 12g | Net Carbs: 6g