Made with just five ingredients, this recipe takes about one hour and is surprisingly easy to make! My husband always loved Reese’s Peanut Butter Cups. It’s his favorite chocolate candy. When we transitioned to a low-carb diet, I promised him that I would find a way to make a keto alternative. And I did! Along with keto fat bombs, these delicious cups are one of my favorite keto desserts. They are amazing! Intensely chocolatey, smooth and creamy, they are a delight. We love having one of them after dinner.
Ingredients
Recipe Card
Extra-dark chocolate: I use Lindt 90%. This chocolate is wonderfully rich and dark, and I normally like it just as it is. But in this recipe, I feel that it benefits from a touch of sweetener, so I add stevia. Avocado oil: This neutral-tasting oil is one of my favorites. Sometimes I use macadamia nut oil instead. Sweetener: I use stevia. You can use a powdered sweetener instead. Creamy peanut butter spread: The texture of a creamy peanut butter spread works better in this recipe than natural peanut butter. Coconut flour: It’s best to measure it by weight. It’s extremely absorbent, so each extra gram makes a difference.
You start by melting dark chocolate in the microwave. Stir in oil and a sweetener and spread the mixture on the bottom of six paper liners. Freeze briefly to set. Spread another melted chocolate layer on top and freeze until completely set. However, in this recipe, I find that for the best consistency of the peanut butter layer, it’s best to use a creamy no-stir peanut butter spread. The brand I use contains peanuts, palm oil, sugar, and sea salt. When my husband and I enjoy them after dinner, I serve these cups with coffee or iced coffee. I don’t recommend freezing these cups.
