What goes better together than peanut butter and chocolate? Not much in my book! Peanut butter cups have always been a favorite treat of mine. In fact, Low Carb Peanut Butter Cups were the first dessert I attempted to modify when I adopted the low carb lifestyle.
These peanut butter cups use Lily’s Stevia-sweetened dark chocolate (which you can buy online, at Whole Foods stores, and many local supermarkets), natural peanut butter (I use Jiffy’s) and low carb powdered sweetener. Lily’s chocolate and King Arthur Flour Baking Sugar Alternative* are staples in our household for low-carb baking!
These cups are good enough to fool even the toughest of low carb critics. My husband and son are not fans of low carb foods, but they both love these.
These Low Carb Peanut Butter Cups are quick and easy to make. There are two ways you can make them:
- If you are not concerned with how the finished cups look, I recommend using a silicone mini muffin pan. The cups pop out easily, with no need for paper liners. The chocolate doesn’t stick to the sides well enough to enclose the peanut butter filling, so you may see the peanut butter layer in the finished product (but they still taste the same!)
- If you are bringing the cups to a party and/or want the pretty perforated look that you get with a store-bought cup, use mini muffin liners. I used a small wooden spreader in order to spread the chocolate up the sides of the liners to create a “cup” to enclose the peanut butter filling.
Whichever way you decide to make them, these are a satisfying, delicious, low carb substitute for the real thing!
Low Carb Peanut Butter Cups
Ingredients
- 5 oz Lily's Chocolate Baking Chips
- 1 oz Unsweetened Chocolate 4 pieces if using Baker's
- ¼ cup Natural Peanut Butter
- 2 Tbsp Unsalted Butter
- ¼ cup Low Carb Powdered Sweetener
Instructions
- Place 16 paper liners in a mini muffin pan (if not using a silicone pan)
- In a microwave-safe bowl, combine the chocolate chips and unsweetened chocolate. Microwave at 30-second intervals (stirring in between) until chocolate is completely melted.
- Spoon chocolate into muffin pan (or liners if using). Use a small spoon to coat the sides of the cups with chocolate. Put the pan in the freezer to chill the chocolate.
- In a small bowl, combine peanut butter and melted butter. Stir in confectioners sugar until smooth.
- Distribute peanut butter mixture evenly atop the hardened chocolate and press gently.
- If needed, reheat the chocolate for about 20 seconds. Spoon the remaining chocolate over the peanut butter. Tap the pan several times to even out the chocolate and flatten the cups. Put pan in refrigerator and chill until completely firm (at least 20 minutes).
Equipment
