Who doesn't love peanut butter cups? Â They were one of my favorite candies growing up. Â Did you know they are so easy to make at home? Â Let me show you how to make these keto peanut butter cups with only 3 ingredients. Â They make great fat bombs to keep in the freezer, too!
I am not a fancy baker. Â In fact, I love shortcuts more than anyone I know. Â This recipe is no exception!
I have spared you the trouble of added ingredients that aren't quite necessary for a delicious and easy keto peanut butter cup.
The only 3 ingredients are sugar free chocolate chips, sugar-free powdered sweetener, and natural peanut butter.
Can I use Baker's chocolate?
If you are not able to find the Lily's sugar free chocolate chips, I would recommend unsweetened bakers chocolate as an alternative. Â The Baker's chocolate would increase the calories, but the carbs would remain the same. Â This would be a a cheaper alternative as well.
For a price comparison...a bag of Lily's chocolate chips is about $11 and you would need the whole bag for this recipe.
9 ounces of unsweetened bakers chocolate would be about $4.50 but you would need to also factor in the cost of the sweetener to sweeten the chocolate.
The process would be similar to using the Lily's chocolate chips. Â Both those and the bakers chocolate would need to be melted. Â You would just need to add sweetener to your taste to the bakers chocolate.
The nutrition is different, as stated above. Â The bakers chocolate PB cups have 46 more calories each.
I have found an alternative to the Lily's chocolate chips that are over half the price! Â They are called Bake Believe and they are $3.98 at Wal-mart.
Melting the chocolate
There are 2 ways you can melt the chocolate for this recipe. Â My favorite method is the microwave but it is the easiest to mess up, lol. Â This is how Ina Garten taught me on her cooking show!
Place the chopped chocolate in a microwave safe bowl (I use glass), and microwave for 30 seconds. Â Remove from the microwave and stir. Â If there is still a lot of un-melted chocolate, microwave for 30 more seconds. Â You can use a thermometer and heat the chocolate to 88F.
I used this method to make my keto chocolate bark with bacon.
You can also use the double boiler method. Â Simmer a sauce pot with water and place the glass bowl with the chocolate on top. Â Make sure the bowl doesn't touch the water. Â stir the chocolate until it is melted and then immediately remove the bowl from the heat. Â Use a food thermometer and don't let the chocolate get over 88F.
Some other easy chocolate recipes you will love are: keto chocolate chip cookies, keto hot chocolate, keto mug cakes, and keto brownies. Â Try these Keto Peanut Butter Bars Recipe - 3 Net Carbs
Homemade Keto Peanut Butter Cups - 3 Ingredients
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Ingredients
- ½ cup Peanut butter
- ¼ cup sugar free powdered sweetener
- 9 ounce Sugar free Chocolate Chips
Instructions
- Line a 9x13 cupcake tin with liners. Spray the inside of the liners with cooking spray
- Place ½ of your chocolate chips in a microwave safe bowl and melt in the microwave for 1 minute. Do not over cook the chocolate. It is best to remove from the microwave when there are still a few pieces of chocolate not melted. You could also place the bowl on top of a pot of simmering water and stir until melted.
- When your chocolate is melted, spoon the chocolate evenly in the 12 cupcake liners.
- Place in fridge to let chocolate harden (should take about 10 minutes)
- While your chocolate is in the fridge, take a small mixing bowl and begin to mix together the peanut butter and powdered sweetener. You may need to place in microwave for 30 seconds to make mixing easier.
- Once your chocolate is done hardening, with a spoon begin to evenly put a layer of peanut butter on top of your chocolate layer. Once finished, place into the fridge for another 10 minutes.
- Melt the rest of your chocolate just as before. Remove the cups from the refrigerator and evenly spoon the melted chocolate on top. Chill for 10 minutes.
- Serve. See notes for storing.
Notes
- Storage: You can keep these stored in the refrigerator for 1 week or in the freezer for 3 months.Â
- Use almond butter or sun-butter in-place of the peanut butter. Â
- Sweetener: You can use any sweetener you like that is powdered. Â I like Swerve and Lakanto.
- Melting the chocolate:Â There are 2 ways you can melt the chocolate for this recipe. Â
- Microwave: Place the chopped chocolate in a microwave safe bowl (I use glass), and microwave for 30 seconds. Â Remove from the microwave and stir. Â If there is still a lot of un-melted chocolate, microwave for 30 more seconds. Â You can use a thermometer and heat the chocolate to 88F.
- Double boiler method:Â Simmer a sauce pot with water and place the glass bowl with the chocolate on top. Â Make sure the bowl doesn't touch the water. Â stir the chocolate until it is melted and then immediately remove the bowl from the heat. Â Use a food thermometer and don't let the chocolate get over 88F.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Kaedyn says
Very nummy!
Michelle says
My husband LOVES these! I make them using mini cupcake liners and he allows himself one a day. He gets cranky when he runs out!
Valerie says
Simple and delicious! Perfect sweet treat.
Erin says
Do you use milk chocolate or dark chocolate? When I look at Lily’s on amazon they have both....
jenniferbanz says
I use dark but you can use milk if you want
Shirley says
How can I find recipes from days before ?
jenniferbanz says
You can find all of my recipes here: https://jenniferbanz.com/category/recipes