Keto Recipe: Yummy Low-Carb Peanut Butter Cups

Keto Recipe: Yummy Low Carb Peanut Butter Cups   low carb peanut butter cups keto recipe keto peanut butter cups  photo Oh thank goodness for this keto recipe, I’ve really been needing a sweet fix.

I found a recipe for Keto Peanut Butter Cups here who credits it to lowcarber.org. Seriously needing somewhat healthy chocolate in my life, I gave these little guys a try, with some modifications to lower the carb more than half, and was not disappointed. They’re cold, creamy and yummy.

Splenda in the original recipe had a ridiculous amount of carbs (16!), and 1/3 cup of Splenda just didn’t sit well with me. 5 packs of Stevia in the Raw was a great substitute with only about 3 carbs!

The entire recipe comes to to 21 grams of carbs. When I split them up into 8 cupcake cups, it makes them 2.6 carbs each. The original recipe had them at 7 carbs each! You could also use smaller cupcake cups and make a bunch of them around 1 carb each.


Keto Peanut Butter Cups

  • 1 stick unsalted butter (I used salted!)
  • 1 oz / cube unsweetened chocolate
  • 5 packets Stevia in the Raw (original recipe called for 1/3 cup Splenda, in case you need a substitution, or I’m sure Truvia could be tasted to work too!)
  • 2 tablespoons heavy cream
  • 4 tablespoons peanut butter
  • (the original recipe also called for chopped walnuts to use at the bottom of the cup – I didn’t use these)

1. Melt butter and chocolate in the microwave. I chopped the stick of butter in half and put the chocolate on top of the sticks of butter so that it wouldn’t burn in the bowl.

2. Melt for about a minute in the microwave, then mix the chocolate around in the hot butter until  completely melted. Add in the 5 packets of Stevia and mix until all melted.

3. Stir in cream and peanut butter and taste. Right now you could adjust to your own particular taste by adding more Stevia, peanut butter, etc. but I found this to be a good balance.

4. Line muffin tins with cupcake papers, or use the stand-alone ones like I did.

- If you used nuts, place them at the bottom of each tin.

5. Divide chocolate mixture between the tins.

6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour).

They melt quick, so you want to store them in the freezer, and they’ll be the perfect texture to eat straight out of it!

My brand ingredients:

  • Stevia in the Raw packets
  • Baker’s Unsweetened Baking Chocolate Squares (2 carbs per oz.)
  • Peter Pan Whipped Creamy (1/3 sugar, only 5 carbs per serving)

If I make them again, and I probably will, I’ll figure out the Truvia substitution.