The BEST Keto Peanut Butter Cups

We've been doing our best to eat better around here, 

and have been exploring the world of Keto cooking.  

What a HUGE mind shift it's been!  Our dependence on bread and sugar became glaringly obvious the minute we started.  

We've been focusing on main course cooking and just avoiding sweets, unless they're store-bought treats specifically designed to for keto diets.  But those store-bought goodies sure do add up!

I've tried a few different recipes, but this is one that I've made twice now, because it's THAT good!  

The original recipe is from TwoSleevers, and you can find it here.

I've changed it up just a bit, to suit our preferences.

The BEST Keto Peanut Butter Cups

Prep Time: 10 minutes
Total Time: 70 minutes
Makes: 24 servings


3/4 cup superfine almond flour

4 tbsp Imperial margarine

1/4 cup granulated white sugar substitute, ground into powder (or use powdered white sugar substitute instead)

1/2 cup of creamy peanut putter

1/2 tsp artificial vanilla extract

1 cup dark chocolate chips


Line a mini muffin tray with paper liners.

Combine all ingredients except the chocolate in a bowl, and cream together.

Fill each muffin liner half-full with the mixture.

Melt 1/2 cup of the chocolate chips in the microwave.  Microwave on high for 30 seconds.  Stir, and then microwave on high for another 30 seconds.  Stir until completely melted.

Pour into a large Ziplock freezer bag.  Cut the tip off of one corner and pipe the melted chocolate over each of the peanut butter cups.  Fill each paper liner to about 3/4 full.

When all of the chocolate is used up, repeat the process with the other half cup of chocolate chips, making sure each peanut butter cup has a good amount of chocolate covering it.

Tap the muffin tray to level out the chocolate.

Wrap the tray in plastic wrap. 

Refrigerate for at least 1 hour.  

Keep leftovers refrigerated.

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