These healthy peanut butter cups are a guilt-free dessert option. They are low-carb, keto-friendly, and don’t cost an arm and a leg like the ones at the store!
Why you’ll love these healthier peanut butter cups
If you, like me, love Reese’s Peanut Butter Cups, then you will love my version. They are:
Healthier. No cruddy ingredients, just nutrient-dense whole foods.
Low Carb. The dark chocolate I’ve used is from a brand called Lily’s (affiliate link) and is low-carb and keto-friendly.
Much cheaper. Dark chocolate peanut butter cups from the store can cost close to $7 for a bag of six small cups. These are cheaper to make, and you get more bang for your buck!
What you will need to make healthy peanut butter cups at home
Dark chocolate: Use 60% or more cocoa as it has less sugar. I like to use LIly’s when I can as it is sweetened with stevia and is keto-friendly.
Oil: Coconut oil or avocado, both work. Adding oil makes the chocolate easier to work with and gives a sheen to the finished product.
Almond flour, sweetener, and peanut butter for the filling. I use monk fruit sweetener (affiliate) to keep it low carb, but you can use your sweetener of choice.
Flakey sea salt (optional): Balances out the flavors and gives a gourmet look to the cups.
How to make them
The full detailed recipe is in the recipe card below, but here’s a quick rundown:
Line a mini muffin pan with liners and set aside.
Melt the chocolate with some oil. Pour the chocolate into the liners and freeze.
Mix the peanut butter, almond flour, and monk fruit sweetener. This will form a dough-like filling. Place some in the frozen bottom layer or cup shell.
Layer the cups. Add the top layer on top of the filling.
Freeze. Pop back in the freezer for another 15 minutes to let the chocolate harden and that’s it!
Tips & Substitutions
- You can substitute the peanut butter with almond butter or even seed butter if you have any allergies in the family.
- Lining the muffin pan with mini fluted paper liners will give the signature “cups” but it is not a deal breaker. If you don’t use liners, use a knife to dislodge the cups from the pan.
- If you find your liners are not coming off easily, try spraying with some cooking oil before adding the melted chocolate.
Storage
Store the peanut butter cups in an air-tight container in the fridge. They will keep for a couple of weeks in the fridge, but I assure you, they won’t last that long!
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Other Healthier Chocolate Recipes to Try
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Healthy Peanut Butter Cups
Equipment
- 8 mini fluted baking cups
Ingredients
- 1/2 cup dark chocolate chips I use Lily's
- 1 teaspoon coconut oil or avocado oil
- 1/2 cup almond flour
- 1 tablespoon monk fruit sweetener
- 1/3 cup peanut butter
Instructions
- Melt the chocolate with the oil in 10 second increments in the microwave or in a double boiler set up on stove top. Keep stirring. It should take about 30 seconds or so in the microwave.
- Next, add 1 teaspoon of the melted chocolate in the muffin pan and spread the chocolate making sure to sweep it along the walls of the liner to make the "cup" . Freeze for 15 minutes.
- Meanwhile, in a medium sized bowl, mix together the almond flour and sweetener until well combined.Add the peanut butter and mix till well incorporated. It should be dough like consistency. Set aside.
- Take the muffin pan out of the freezer and add 1 tablespoon of the peanut filling onto the semi set chocolate cups. Next add another 1 teaspoon of melted chocolate onto the cups covering all of the peanut butter layer. Pop back into the freezer for another 15 minutes. When 15 minutes are up, take the pan out of the freezer and remove the paper liners. Enjoy immediately and store the rest in an airtight container in the fridge.
Notes
- For best results make sure you don’t add more than 1 teaspoon of chocolate per layer as it tends to become too thick upon setting and can be difficult to bite into.
Hena amazing, says
These look amazing, I can’t wait to try
Zeeshan says
I hope you love them Hena!