Keto peanut butter cups with only 3 ingredients. A quick fat bomb recipe with no baking needed. Craving something sweet replace with these in no time!
Who doesn’t have a love for peanut butter that hasn’t missed a Reese’s cup?
I personally am a Butterfinger man myself, but that’s beside the point. Peanut butter is keto friendly so thankfully one less thing we had to give up.
Yet it is critical you read the ingredients on the back because they do load peanut butter with sugar so a natural peanut butter is what I am speaking on in this recipe.
Keto peanut butter cups are as close to the real thing as you’d like to make it. I have a video where I tried recreating donuts that didn’t turn out well. But the peanut butter was amazing!
Keto peanut butter cups or fat bombs?
I do have a delicious milk chocolate fat bomb recipe but these can be considered one in the same. We are a bit use to associating keto cups with candy it’s had to make the distinction.
My fat bomb recipe is far more focused on the fat content than these. These keto cups have a higher carb count depending on what type of chocolate you’d like to use. Lily’s will give you a higher carb count. I am a true chocolate lover and I down 100% down like a champ!
Helpful recipe tips:
- How to temper chocolate? Tempering your chocolate is important here. What that is, is why chocolate melts in your mouth and not in your hand. In the recipe video I will reveal more in detail how it’s down. In essence, you don’t want get the chocolate too hot. Just enough to melt. The other half added afterwards adds the needed structure for it to regain it’s shape.
- What chocolate to use? The chocolate you use will determine how sweet, bitter and the net carb count. Below I will add two separate macro listings in order for you to see the difference. The lower the percentage the higher the carb count. Lily’s is sweeter but higher in carb count overall.
- Harden in the refrigerator or room temp? This comes down to how fast you want to dig in. If you place in the freezer you will be eating in 15 minutes tops. But they will be cold not only outside but inside as well. This effects flavor to me.I prefer to get the sweetness and smoothness of both the chocolate and nut butter. You won’t get that if they’re cold.
Macros
per keto cup using Lily’s chocolate chips
Calories 81
Fat 7g
Net carb 5g
Protein 3g
per keto cup using 90% Lindt chocolate
Calories 82
Fat 7g
Net carb 2g
Protein 3g
Quick 3 Ingredient Keto Peanut Butter Cups
Ingredients
- 1/4 cup Peanut butter (or any nut or seed butter will work)
- 1/2 tablespoon Powdered sweetener (and/or with liquid sweetener)
- 10-15 drops liquid stevia or liquid monk fruit (and/or with powdered sweetener)
- 1/2 cup lily's chocolate chips (or 4 oz chocolate of choice)
Instructions
- You want to sweeten the nut butter first. Use both or simply one of the sweetener choices I provided. Depends on how sweet you'd like it.
- If you add the powdered sweetener this will cause the peanut butter to stiffen. If you don't use it you may want to stick in the refrigerator or freezer for about 10-20 minutes. See recipe notes below why to do this...
- Melt half the chocolate either in the microwave in 30 second intervals or the double boiler way. After chocolate has melted remove from heat and add in the other half. Allowing the heat to melt the remaining chocolate
- In silicone muffin cups (highly recommended) or paper liners pour 1/2 teaspoon to cover the bottom. spread around and pop in freezer 2-3 minutes to harden slightly
- Place 1/4 teaspoon of peanut butter on top of the bottom layer. For a neater result for the peanut butter a little so that the edges are not touching to allow room for melted chocolate to cover it
- Take 1-1.5 teaspoon of melted chocolate to cover over peanut butter. A simple shake will allow it to spread more evenly rather than adding more chocolate. Unless that's what you'd like to do
- Allow to harden at room temperature or place in the refrigerator if you don't want to wait. That's it!
Notes
Helpful recipe tips:
- How to temper chocolate? Tempering your chocolate is important here. What that is, is why chocolate melts in your mouth and not in your hand. In the recipe video I will reveal more in detail how it's down. In essence, you don't want get the chocolate too hot. Just enough to melt. The other half added afterwards adds the needed structure for it to regain it's shape.
- What chocolate to use? The chocolate you use will determine how sweet, bitter and the net carb count. Below I will add two separate macro listings in order for you to see the difference. The lower the percentage the higher the carb count. Lily's is sweeter but higher in carb count overall.
- Harden in the refrigerator or room temp? This comes down to how fast you want to dig in. If you place in the freezer you will be eating in 15 minutes tops. But they will be cold not only outside but inside as well. This effects flavor to me.I prefer to get the sweetness and smoothness of both the chocolate and nut butter. You won't get that if they're cold.
