Keto as a Way of Life
Keto Chocolate Peanut Butter Cups
There are some flavor combinations that seem to be universally accepted as perfect. Chocolate and peanut is one of them.
To me, it’s the flavor of childhood; of everything that’s right about an Easter Basket or a bag full of Halloween candy. Or just the occasional treat when you could coerse your mom into buying you something from the ‘last minute’ section at the check out line in the grocery store.
Reese’s did it right when they created their iconic Peanut Butter Cups. Of course, though, on Keto, you can’t have their amazing little cups of yumminess because of all the sugar involved in that wonderful candy.
Missing that flavor, though, Rebecca and I put our heads together to come up with a low carb version of one of our all-time childhood favorites.
My amazing wife, being the culinary mastermind that she is, found an ingredient that makes these possible.
Check out the Ingredients section below and I’ll tell you all about it
We start with Hershey’s unsweetened cocoa powder.
You’re probably very familiar with this ingredient.
Pick it up on the baking aisle of just about any grocery store anywhere. But if you’re like us and hate shopping, you can buy it on Amazon.
Here’s a link for your convenience…. also, we make a little commission if you buy it through our link!
This ain’t a charity, y’all! We’re trying to get paid. :p
Powdered Monk Fruit:
Monk fruit is our sweetener of choice, and the best place to get it is on Amazon.
You can find it at health food stores and specialty whole food types of stores, but it’s extremely expensive at those places.
We had to buy it at Whole Foods to make some last-minute cookies once, and we just about had to mortgage the house for 8 ounces of the stuff!!!
Make sure to use the Powdered/Confectioner’s Monk Fruit for this recipe to ensure a smooth texture.
This was a new ingredient for us. It’s not exactly a common kitchen staple, but boy I’m glad we came across it!
You’ve probably heard about Cocoa Butter in relation to chocolate and other confections.
It’s also used in a number of cosmetics because it’s good for your skin.
Made from cold pressing the fat from cocoa beans, cocoa butter comes in white/yellow chunks. These chunks are fairly easy to cut, and will start to melt a little just holding them in your hand. You’ll notice, if you rub the melted bit into your skin, your hands will feel nice and soft afterward.
In fact, check out this article by Dr. Axe that goes into more detail about all the benefits you get from cocoa butter. It’s a healthy fat that makes it good for Keto! And that makes me a happy camper.
Natural Unsweetened Peanut Butter
Smucker’s makes the best that we’ve found, and we read a LOT of peanut butter labels trying to find a good peanut butter for this recipe. I know, peanuts are a big Keto No No.
You can make this recipe using a powdered peanut butter like PB Fit but it adds extra steps and doesn’t really offer the same flavor or texture. It’s also a bit more expensive.
Just follow the directions on the container and then use the peanut butter that you mix up in place of the Natural Unsweetened Peanut Butter.
You can buy Smucker’s Peanut butter at most grocery stores. We’ve seen it pretty much everywhere we’ve looked. But honestly…. why buy it at the store when you can order it and have someone bring it to you?! It costs about the same either way.
Himalayan Sea Salt
We use Pink Himalayan Sea Salt because we like the health benefits involved.
We can’t tell the difference in flavor, but as long as you’re doing something good for your body, though, you may as well get in that extra healthy punch, right?
We like the extra fine type in this recipe just to preserve the smooth texture.
Check out this article to read more about the health benefits of pink himalayan sea salt.
Beyond the typical mixing bowl, spoon, knife, and cutting board there are only a couple items you’ll need.
One special thing you’ll need is a pack of cupcake wrappers. You can buy the Great Value Brand at Walmart for a buck. They work just as well as the fancy foil-lined, decorative, name brand kinds that you can spend more on.
Muffin Tin or Mold
A muffin tin makes this process easy but we love our silicone muffin mold for it.
It makes it so easy to turn out muffins and it’s perfect for these chocolate peanut butter cups.
Break down the Cocoa Butter
Chop up the cocoa butter. This is pretty easy to do. See the picture below where Rebecca used a knife to just sort of shave down the side of the chunk.
You can also use a cheese grater to make quick work of the cocoa butter.
Breaking down the chunks just helps them melt a little more easily when you apply the heat.
Melt the Cocoa Butter
Use a microwave safe bowl to heat the cocoa butter. It doesn’t take a lot of heat, so don’t microwave it for long; just enough to get it all nice and melted (60-90 seconds).
If you have some small, unmelted bits in the bowl, just give it a stir, and they’ll melt down and incorporate with the rest.
Some people advocate using a double boiler for this, but I really don’t think that’s necessary. If it makes you more comfortable to do it that way though, then I say give it Hell, soldier!
Sprinkle the Cocoa Powder
When you add in the cocoa powder and powdered Monk Fruit, try to sprinkle it evenly over the top of the melted cocoa butter a little at a time.
Sprinkle some, then mix.
Then sprinkle some more and mix.
Continue until all the cocoa and monk fruit is incorporated.
This method will help prevent clumps. If you dump those dry ingredients on top all at once, it will take more time to stir, and you may still end up with clumps in your cups.
Nobody wants a clumpy cup. 😉
Thanks for Reading
We hope you enjoy our Easy Keto Chocolate Peanut Butter Cups. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at email@example.com or join us on our Facebook Page where we share and discuss Keto recipes all the time.
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Keto Chocolate Peanut Butter Cups
For the Chocolate Part
- Cocoa Butter: 9 ounces (by weight)
- Cocoa Powder: 3 tbsp
- Powdered Monk Fruit: 5 tbsp
- Pure Vanilla Extract: 1 tsp
- Pink Himilayan Sea Salt: 1/4 tsp
For the Peanut Butter Filling
- Natural Unsweetened Peanut Butter: 1 cup
- Powdered Monk Fruit: 4 tbsp
- Pure Vanilla Extract: 1/2 tsp
- Pink Himalayan Sea Salt: 1/4 tsp
For the chocolate
- Chop or shred the cocoa butter
- Melt cocoa butter in microwave for 60-90 seconds, stirring half way through. Make sure it’s all melted.
- Gradually sprinkle cocoa powder and monk fruit into the melted cocoa butter, stirring as you add to prevent clumping.
- Stir in vanilla and salt.
- Stir until mixture is smooth.
For the peanut butter
- Stir all peanut butter ingredients together in a bowl until well incoporated. Mixture will be fairly thick and yummy (note: you will want to go ahead and lick the spoon!)
Putting it all together
- Line a cupcake tin or silicone cupcake mold with paper cupcake liners.
- Pour enough of the chocolate mixture into each cupcake liner just to cover the bottom with a thin layer of chocolate.
- When all liners have a thin layer, put the tin/mold into the freezer for about 5 minutes to let the chocolate set.
- Remove the tin/mold from the freezer and add about a tablespoon of the peanut butter mixture to each mold. Press the peanut butter flat, being careful to leave enough room around the sides of the peanut butter so chocolate can fill in that area between peanut butter and the cupcake liner.
- Pour chocolate over the peanut butter mixture, filling the molds only until you have a thin layer of chocolate over the top of the peanut butter.
- Refrigerate the whole tin/mold for 10-15 minutes to let the chocolate set.
Store your chocolate peanut butter cups in an air tight container in the fridge. They should keep up to a week or so… if they last that long. Ours never do.
Macros listed are per peanut butter cup (and compared to a Reese’s Cup in perenthesese)
Servings: Recipe makes 12 cups roughly 1.9 ounces each (Reese’s Cup is 1.4 oz)
Calories: 335.8 (Reeses Cup: 200)
Fat: 32g (Reese’s Cup: 12g)
Note: 2/3 of the fat comes from the cocoa butter
Net Carbs: 2.9 (Reese’s Cup: 21g)
Protein: 8.3 (Reese’s Cup: 5g)
A few of our readers asked us what we’re using to test our blood for Ketones. We did a bunch of research and found that Keto Mojo (affiliate link) had great reviews. We ordered one and started using it. We’ve been really happy with it, and I have no problem recommending it. It’s far more accurate than the Ketone strips you pee on.
The downside is that the strips themselves are a little pricy, especially if you’re checking your ketones every day. They’re worth it, though, if you want to keep an eye on how certain foods effect your blood and make sure you’re not being knocked out of ketosis by something you’re eating.
Welcome to Keto Ginger; a blog about our journey along the Keto Road. We hope our research, experience, and recipes will help others who have started down the same path, or who are simply Keto curious.
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