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After I made those white chocolate peanut butter bites the other day, CM pointed out that they taste like the filling of peanut butter cups. Typically, whenever I make something, he’ll ask me to then cover it in chocolate, so this request for keto peanut butter cups came with little-to-no surprise on my end. In fact, I probably should have just done this in the first place with half of them and called it a day.
Anyway, I thought this would be a lot harder to execute, because I’m not that experienced with chocolate work. I have, however, watched about a million shows on the Food Network over the years, and seen about that many videos on YouTube of people making chocolate things, so I figured I could work something out.
Tips on Making Keto Peanut Butter Cups:
- I used unsweetened baker’s chocolate with a bit of stevia to make these keto peanut butter cups, but I also did a batch with Trader Joe’s super dark chocolate for CM that was a little higher in carbs, but also super delicious.
- The tsp of coconut oil is there to soften up the chocolate just a bit, you can add up to a tablespoon, but I wanted to keep these more durable for transport and erred on the side of making a harder shell.
- You could replace the coconut oil with thick coconut milk, or heavy cream in this as well, and it will be just as tasty!
- If you don’t have cacao butter (as mentioned in this recipe, which is the filling), you could omit it and then follow the recipe using 3/4 cup peanut butter instead. It will need to be chilled (and potentially frozen) to make the keto peanut butter cups. These should also be kept in the fridge, but they’re still delicious!