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We have tried several low carb desserts over the past several months and these low carb keto peanut butter cups are by far our favorite. My husband asks for them and the boys get excited when they see me making them. When I feel the need for something sweet, I can grab one of these little gems from the freezer and it satisfies my sweet tooth every time.
To make these I use stevia sweetened chocolate chips. (amazon link) You can order them online, but they are much cheaper at Walmart. I have purchased them at Kroger and Walmart. They are more expensive than regular sugar sweetened chocolate chips, but don't have added sugar and are lower in net carbs. They taste great. I pretty much just use stevia sweetened chocolate chips now in anything I make.
These take a little time to make because of freezing them between layers, but you can multi-task and they are so worth the effort.
If I have both creamy and crunchy no sugar added peanut butter, I like to use half and half for a creamy and crunchy texture.
Makes 24 servings
2 bags (9 oz) stevia sweetened no sugar added chocolate chips
5 T. coconut oil, divided
1 cup no sugar added peanut butter
1 tsp vanilla extract
¼ cup granular swerve or stevia
1. Microwave chocolate chips and 3 T. coconut oil in 30 second intervals (stirring between) until melted. (1 minute total should do it)
2. Line muffin pan with paper muffin cups. These are my favorite because nothing sticks to them. (amazon link)
3. Make a bottom layer of chocolate using about 1T. of melted chocolate per muffin, freeze a few minutes to harden.
4. Mix together 2 T. melted coconut oil, peanut butter, vanilla, and sweetener. I use Kroger natural peanut butter (it doesn't have any sugar). I like to use 1/2 crunchy and 1/2 creamy. My favorite sweetener is granular swerve. (amazon link) It's pricey, but you only use a little in this recipe so it will last a while. I have bought swerve at Kroger too, but it is slightly cheaper on amazon.
5. Next spoon a peanut butter layer. Freeze.
6. Then layer a top chocolate layer and freeze again. We store these in the freezer.
We have decided that we like these best with thin chocolate layers rather than thick chocolate layers, so I try to use small amounts when spooning it into the cups and spread it thinly with a spoon.
I tried putting the ingredients into Nutrifox to make a nutrition label, but it did not recognize some of the ingredients so it wasn't accurate.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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