Sugarfree, low-carb, keto Peanut Butter Cups


These are the sugar free versions - substituting erythritol and monkfruit sweetener for the sugar and sugarfree chocolate chips for the regular.  The coconut oil takes the place of melted shortening usually called for - and yes, you can use melted shortening if you don't have coconut oil.

Sugar Free Peanut Butter Cups

1/2 c creamy peanut butter
1/4 - 1/3 c sweetener of choice
1/4 c almond flour
1 t vanilla
1 cup (ish) sugar free chocolate chips
1 T MCT or coconut oil, or melted shortening or real butter

Beat the peanut butter, sweetener, almond flour and vanilla.  Roll in balls approximately 3/4" each.  Place in a mini muffin tin, lined with small candy/cupcake liners.  Melt the chocolate chips in the microwave on 45 seconds, stir a bit, melt another 30 seconds, stir.  As soon as they are melted, add the coconut oil (or butter, shortening) and mix well.  Spoon melted chocolate over the peanut butter filling.  Place the mini muffin tin in the freezer for about 15 minutes to harden.

NOTE:  When and if I make these for people other than my own family and myself, I make the melted chocolate first, and dab a little in the bottom of the cup, then add the peanut butter filling, then top with the chocolate.  This ensures a fully encompassed bite of filling with the chocolate cover.  But for the ease of quick, easy and who cares what they look like for everyday?  I skip the bottom dollop.  Mostly they are covered anyway.

The peanut butter filling (use peanut butter with no sugar added if you need keto)
Roll with your hands or use a tiny little scoop


I wanted to use up the last of my MCT oil in this container, and added a bit but real butter to make up the rest needed.

The tops dolloped with melted chocolate and ready for the freezer

When you take them out of the freezer, hardened, you can peel the paper liner off.  If you've used coconut oil or MCT oil, the chocolate melts pretty quickly with the warmth of your fingers if you are hot handed.  :)




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