Description
"Chocolate Peanut Butter Cups" combine silky dark chocolate with creamy, sugar-free peanut butter for a no-bake dessert that hits every craving. Naturally low in carbs, they’re made with just a few clean ingredients and set beautifully in the fridge. Each chilled cup melts in your mouth, offering a perfect balance of sweet and salty. Ideal for keto snacking or after-dinner indulgence, these cups are easy to prep, easy to love, and always ready when sweet cravings strike.
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