Low Carb and Sugar Free Peanut Butter Cups (Keto Friendly)

In this instructable we will show you how to make keto peanut butter cups. This low carb sugar free peanut butter cup recipe is really easy to make, using just a few ingredients. Like chocolate and peanut butter cups but you don't want all of those carbs? Try out these keto peanut butter cups, a great treat for someone wanting to be a bit more healthy. I am in my brother Jared's kitchen again. He has been on the keto diet for almost 7 months now, and he is loving the changes he has seen. He asked me to help him make some cooking videos that were all keto friendly. If we can make these, you can make them! Let's get started!

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If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial or do both! :)

Print the full recipe here if you like.

Ingredients:

• 1 1/4 to 2 cups (9 to 10 ounces) of sugar free chocolate chips (280 to 350g)
• 1 Tbsp of coconut oil (15g)
• 1 Cup of sugar free peanut butter (250g)
• 1 to 1 1/2 cups of almond flour (100 to 145g)
• pinch of salt
• 1 Tbsp. xylitol sweetener

Tools:

• bowls
• spoon
• microwave or double boiler
• paper cups
• muffin pan

I did some calculations using this site: https://www.nutritionix.com/

This is what I came up with per peanut butter cup for Nutrition. In the ingredients list I put too much chocolate. In the video we only used 10 ounces or 1 1/4 cups of chocolate but you may need more or less depending on the size you make them. But then again my calculations could be super wrong as well. lol. The ones we made are huge, much bigger then the Reese's ones at the store. So these can certainly be made much smaller, like in the mini muffin pan size.

• Carbs: 14.5 g (9 g Net Carbs)
• Protein: 9.6 g
• Fat: 27 g

Compare that to 1 package of 2 Reese's peanut butter cups:

• Carbs: 24.9 g (23.3 g Net Carbs)
• Protein: 4.6 g
• Fat: 13.7

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First we will start by adding our peanut butter into a bowl. I recommend starting with 1 cup of peanut butter or less depending on how many you would like to make. Next add in some almond flour and stir. We will continue to add almond flour until the mixture isn't too sticky anymore. In traditional homemade peanut butter cups we would be adding powdered sugar instead of almond flour.

Now we add in our xylitol sweetener to the peanut butter and almond flour mixture and stir it in. Next we add more almond flour as needed. It should be at a point when you touch it with your finger it doesn't stick. With that said, you can add more or less according to your tastes.

Now we need to melt our sugar free chocolate chips. You can use the double boiler method or use the microwave. If using the microwave melt the chocolate in a microwave safe bowl, on bursts of 30 seconds, stirring in between, I generally use the defrost setting. For the double boiler method get a small pot and fill it with about an inch of water. Turn the stovetop burner on medium and let the water heat up. Place another bowl on top and put the chocolate in that. Make sure to add the coconut oil and pinch of salt to the chocolate. Stir fairly frequently until the chocolate melts.

Now take a muffin pan large or mini, and add paper cups. Next fill up the bottom of them with a bit of chocolate, about a tsp. or two. Next add in about a tablespoon of peanut butter depending on the size that you are making. Then come back and add some chocolate on top of that. Now you can tap the pan on the counter to help everything level out. Next chill them in the freezer or refrigerator until the chocolate sets. It will take 20 to 30 minutes. :) They are ready to serve. Enjoy! :)

Now watch those steps in action by checking out the short video tutorial. :)