I love sweets.
Candy, cake, cupcakes, ice cream, pie, pastries…I like to think of my sweet tooth as being non-discriminant. I love every single kind of dessert.
But considering that the Keto diet involves cutting all sugar and carbs, my sweet tooth has gone unfulfilled lately.
Well, okay, it hasn’t gone totally unfulfilled – I did make those delicious pumpkin muffins about 25 times in the past month.
And those magical muffins def helped curb any sweet cravings that I was having…buuuut this recipe might be even better.
And really, now that I think about it, my sweet tooth has actually kind of subsided since starting Keto.
Other than that though, I’ll be honest…I’m still not seeing big results from this whole Keto thing.
Which sometimes makes me wonder why I am sticking to this way of eating.
My weight is not really changing, nor are my clothes fitting differently – still too damn tight!
Maybe I’ve noticed a bit more energy, but nothing major.
At first, I thought my lack of progress was due to my nightly wine habit.
But I have completely cut out wine for about 3+ weeks now…3 weeks with no wine!!! No booze at all, actually. Shocking, I know.
However, even with my ‘quitting wine’, I’m still not seeing a big change.
I’m wondering if maybe I need to cut back on cheese – it is my guilty pleasure and possibly the culprit of my stagnant weight?
Standing in the kitchen, cutting slices off of my block of cheddar throughout the day is probably not the best idea🤔…
But again…if I am not seeing results, why do I stick with it??
I’ve thought about this a bit and I guess I’m sticking with it more because it gives me structure…and a challenge – both of which I enjoy and tend to thrive with.
It’s kind of fun to come up with new and exciting ways to make delicious foods that are free of sugar and carbohydrates!
Plus, I don’t work out and at least I’m not gaining weight, so, that’s good I guess?
ANYWAYS…I came up with this recipe after I went into a sugar-crazed daze at the store the other night as I walked by the Reese’s Halloween Pumpkin Peanut Butter Cups – they are my favorite.
I literally think I stood in the aisle with drool running down my chin.
So, took to Pinterest and started exploring a Keto version. I kind of combined various recipes and came up with these Keto Peanut Butter Cups.
They are super easy and SOOOOO good – legit almost as good as the real thing.
Now the only problem is trying to stop myself from eating every last one of them in one sitting!!
Make It: Keto Peanut Butter Cups
Start with this unsweetened Baker’s chocolate. For this recipe, I used half of the package and gave it a rough chop.
Stick the roughly chopped chocolate in a microwave-safe bowl and add 1/4 cup sweetener, about 2-3 TBLS butter, and 1 TBLS coconut oil.
(I was out of my most favorite erythritol so I used this Truvia Baking Blend instead – and it worked just as well!)
Microwave the chocolate, sweetener, butter, and coconut oil for about 1 minute or until all of it is somewhat melted together.
Once you remove it from the microwave, whisk well to get all the chocolate pieces melted, and set aside.
In another microwave-safe bowl, add about 1/4 cup peanut butter, 1 TBLS coconut oil, 1 TBLS butter, and 1-2 TBLS sweetener.
Microwave for 1 minute and when you remove it, whisk it together.
I love this Naturally More high-protein peanut butter – it is low in sugar, high in protein, all-natural, and tastes SO GOOD.
Next, put about a spoonful of chocolate into each silicone cupcake liner.
I have never made these in a simple cupcake baking pan, but I suppose you could…I would definitely grease them first though.
I LOVE LOVE LOVE LOVE these silicone cupcake things because there is no greasing and nothing EVER sticks to them. It is super easy to pop these chocolates out of the silicone things when they are done.
After you spoon in your chocolate, stick the cups in the freezer for about 10 minutes until the chocolate is slightly firm.
I am impatient and waited about five minutes before taking them out of the freezer and adding the peanut butter, followed by more chocolate…but it worked just fine!
Simply add about a spoonful of peanut butter to your cups, then another spoonful or two of chocolate to cover the peanut butter layer.
Place them back in the freezer for about an hour to let them really harden.
That’s it – you are done!!
Pop your chocolate out of the silicone liner and enjoy!
They are DELICIOUS.
It is seriously a challenge for me to eat only one…
If you notice the chunks in mine, that’s because I used chunky peanut butter for a little extra crunch!!
But creamy would be just as good, I’m sure!
And for the macros:
(This recipe makes about 6 depending on how much chocolate and peanut butter you put in each cup, so these macros are per one candy.)
Fat: 12.3 g
Carbs: 3 g
Protein: 2.3 g
I would love to know what you think of these – leave a comment below!!
Keto Peanut Butter Cups
- 2 oz Baker's Chocolate Bar (half of the entire bar)
- 4-6 TBLS sweetener
- 1/4 cup peanut butter
- 2 TBLS coconut oil
- 2-4 TBLS butter
Roughly chop the chocolate and place in microwave-safe bowl with 2-3 TBLS butter, 1 TBLS coconut oil, and 2-3 TBLS sweetener. Microwave one minute.
Remove chocolate mixture from microwave and whisk until all chocolate pieces are melted.
Add 1/4 cup peanut butter, several TBLS sweetener, 1 TBLS butter, and 1 TBLS coconut oil to another microwave safe bowl. Microwave 1 minute.
Remove from microwave and whisk together.
Add a spoonful of chocolate to silicone baking cup and freeze for 5-10 minutes until slightly firm.
Remove from freezer and add 1 spoonful of peanut butter followed by 1 spoonful of chocolate to cover up the peanut butter.
Return to freezer for about an hour or until firm.
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