Description
Chocolate Peanut Butter Cups offer the perfect combination of rich dark chocolate and creamy peanut butter in a satisfying, low-carb treat. These indulgent cups are not only delicious but also help curb your sweet cravings while keeping you on track with your dietary goals. Made with unsweetened peanut butter and dark chocolate, each cup is packed with healthy fats and minimal net carbs, making them a great snack or dessert option for those following a keto or low-sugar diet. They’re best served chilled straight from the refrigerator, where the layers of chocolate and peanut butter set into a creamy, melt-in-your-mouth texture. For those who prefer a sweeter bite, feel free to add extra sweetener or vanilla extract to the peanut butter mixture. These peanut butter cups are easy to make, perfect for meal prepping, and can be enjoyed as a midday snack or a post-dinner indulgence.
Ingredients
2 1/2 cups Dark Chocolate (85%), chopped
2 1/2 Tablespoons [1 + 1 1/2] Coconut Oil, melted
3/4 cup Peanut Butter, unsalted and unsweetened
How To Make
Prepare the cupcake tray: Line a cupcake tray with muffin liners.
Melt the chocolate: In a small saucepan, melt 1 tablespoon of coconut oil and the dark chocolate over low heat until smooth.
Pour the first layer: Pour 1 1/2 tablespoons of the melted chocolate into each muffin liner, ensuring the bottom is well covered. Place the tray in the fridge for 10 minutes to set.
Prepare the peanut butter filling: In a mixing bowl, combine the peanut butter with the remaining coconut oil, stirring until smooth and well-incorporated.
Add the peanut butter layer: Using a teaspoon or a piping bag, evenly distribute the peanut butter mixture into each muffin cup on top of the chocolate layer.
Top with remaining chocolate: Pour the remaining melted chocolate over the peanut butter layer to complete the cups. Refrigerate for another 15 minutes until fully set.
Chill thoroughly: For best results, store the peanut butter cups in the refrigerator for several hours to allow the layers to fully harden.
Ingredients
2 1/2 cups Dark Chocolate (85%), chopped
2 1/2 Tablespoons [1 + 1 1/2] Coconut Oil, melted
3/4 cup Peanut Butter, unsalted and unsweetened
How To Make
Prepare the cupcake tray: Line a cupcake tray with muffin liners.
Melt the chocolate: In a small saucepan, melt 1 tablespoon of coconut oil and the dark chocolate over low heat until smooth.
Pour the first layer: Pour 1 1/2 tablespoons of the melted chocolate into each muffin liner, ensuring the bottom is well covered. Place the tray in the fridge for 10 minutes to set.
Prepare the peanut butter filling: In a mixing bowl, combine the peanut butter with the remaining coconut oil, stirring until smooth and well-incorporated.
Add the peanut butter layer: Using a teaspoon or a piping bag, evenly distribute the peanut butter mixture into each muffin cup on top of the chocolate layer.
Top with remaining chocolate: Pour the remaining melted chocolate over the peanut butter layer to complete the cups. Refrigerate for another 15 minutes until fully set.
Chill thoroughly: For best results, store the peanut butter cups in the refrigerator for several hours to allow the layers to fully harden.
Chocolate Peanut Butter Cups
Nutrition List (per serving)
Total Fat: 22g | Carbs: 12g | Added Sugar: 0g | Fiber: 5g | Protein: 7g | Net Carbs: 7g
Grade
5–8g Net Carbs
Preparation Time
30 Minutes
Servings
12 Servings