A quick and easy to make recipe for a low carb version of Reese's Peanut Butter Cups. Low Carb Keto Peanut Butter Cups are made without any added sugars.
Combine peanut butter, sweetener and vanilla extract in a heat proof bowl. Make sure you use powdered sweetener for a smooth texture. Blitz your granulated sweetener in a processor to powder before adding if required.
Microwave the peanut butter mixture for 30-60 seconds or until soft. If mixture is too stiff, you can beat in 1-2 tablespoons melted butter or coconut oil for a better texture. This is not always necessary and depends on how oily your peanut butter is. Mixture should be soft but hold its shape. Set aside.
Melt the dark chocolate in short bursts in the microwave until melted, or use a bain marie to melt it. Place 1 teaspoonful into the bottom of each mini muffin mold and ensure it covers the bottom evenly. Freeze for 5-10 minutes so the chocolate firms.
Either spoon or pipe about 1 teaspoon of the peanut butter mixture into the centre of the chocolate in the mold, leaving space for chocolate to run down the sides of the peanut butter mixture.
Pour another teaspoon of the melted dark chocolate over the peanut butter mixture trying to cover the nut mixture with chocolate. You may need to gently tap the mold to get even coverage.
Refrigerate peanut butter cups until they have set. Remove from silicon mold and store in the fridge.
Notes
Adjust the amount of sweetener to suit your taste. If you wish to use any other sugar or sweetener, make sure it is powdered.The texture of peanut butter can vary by a huge amount. If the peanut butter mixture is too stiff, you can add melted butter or coconut oil to get the right texture. The texture should be soft but firm enough to retain a fair amount of shape. Mayver's peanut butter was used in this recipe and is reasonably runny peanut butter in comparison to some brands.You can use crunchy peanut butter if desired. Other nut butters can also be used to make these cups but make sure the texture is not too runny.The number of cups you make from this recipe will be determined by the size of your mold. Note that nutritional information was based on using 85% couverture chocolate. If you use a lower couverture chocolate thism recipe will contain more sugar and the carb count will vary.