This keto recipe for peanut butter and chocolate cups is an adaptation of a fat bomb dish that I discovered online that was in the form of a peanut butter cup. Keep in the refrigerator or freezer. Eat a fat bomb when you are hungry or when you need one (if you are on keto).
| Prep Time: | 15 mins |
| Cook Time: | 3 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 18 mins |
| Servings: | 12 |
| Yield: | 12 peanut butter cups |
Ingredients
- 1 cup coconut oil
- ½ cup natural peanut butter
- 2 tablespoons heavy cream
- 1 tablespoon cocoa powder
- 1 teaspoon liquid stevia
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ounce chopped roasted salted peanuts
Instructions
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 17 g |
| Sodium | 89 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
These are easy to make treats and SO good! I will be making these often!
These were absolutely amazing!! I made 2 batches and slight changes. The first, I used ½ cup of coconut oil and substituted the other ½ cup with Ghee. I replaced the PB with Almond butter, and used 4 packets of Stevia instead of the liquid. These were good. The 2nd batch, I used ½ cup of coconut oil and substituted the other ½ cup with 8 tbsp. (or a stick) of butter. And, I used 4 packets of Stevia in place of the liquid Stevia. THESE WERE PHENOMENAL!! Thank you! I’ve been in need of a sweet treat!!
My husband is a big snickers guy but with trying to loose weight those just are in the picture right now. I made these using chunky peanut butter and Monkfruit as the sweetener and he is perfectly happy. We now have them in the freezer at all times.
was very excited when I saw this recipe. Unfortunately it was a huge disappointment. The only thing I could taste was coconut oil and they were very greasy. I used almond butter instead of peanut butter which I also think affected the strength of the taste of the other flavors. I am going to doctor this recipe up myself with less coconut oil more cocoa powder and definitely going to use peanut butter instead of almond butter. It’s a great concept and a great idea but all I tasted was coconut and they were a little on the greasy side.
Updated review from 1 star to 4 with minor tweaks – I made these yesterday according to the recipe and while they looked just like Reece’s cups they tasted so bitter that we spit them out. I really wanted to make them work and with some small tweaks, I did. My notes: 1)Instead of 1 cup coconut oil, I used 1/3 cup coconut oil and 2/3 cup butter per other people’s reviews. There is still a slight coconut flavor but it’s not overwhelming. 2)In place of the liquid stevia (which it turns out gives it a bitter taste) substitute 2 TBS+ 2 tsp of granular Monkfruit Sweetener with erythritol. Otherwise I did exactly what they said. They are yummy and I am glad I tried again!
I made these and cut them into bite sized cubes as a compliment to my charcuterie board. I was NOT disappointed. I didn’t have any peanuts, and my peanut butter was smooth, so it had more of a chocolate peanut butter fudge vibe. I used 1 Tbs of powdered stevia instead of the liquid, 3/4 c of the coconut oil, and a splash more vanilla – they weren’t bitter at all! I’d make these again – it took all of 5 minutes to whip up, and 1.5 hours to thoroughly harden.
The Chocolate-Peanut Butter Keto Cups were great. I will definitely be adding these to my plan.
I liked it, I used 1/4 cup swerve in place of liquid sweetener, worked great. It is a strong coconut flavour, next time I will sub some or all the coconut oil for butter to see if I like it even more.
I’ve made it twice. I added a little more peanut butter and nuts the second time. Even better!! Make sure the salt is well blended and melted. This will be a go to recipe for me from now on.
Used a square pan instead of a cupcake pan. Cut them into square bars after I pulled them freezer Still worked out fine and loved them. Did use half the amount of coconut oil and added butter for the other half think I will use the full amount next to see the difference.
I found it too salty but that may be my fault. I didn’t have enough coconut oil so I substituted 1/3 cup of butter plus 2/3 cup of coconut oil. I used regular peanut butter instead of natural peanut butter. Both added salt to the mix so I should not have put in the 1/4 tsp salt that the recipe called for. I will try again!
I made it but used hemp hearts for crunch instead of peanuts. Also used Hershey’s special dark cocoa powder because it’s more intense. Will sub 1/2 cacao butter next time for coconut oil. Delicious!
I loved them and will make them again!
Very tasty fat bomb! I followed the recipe exactly and they definitely satisfy my sweet chocolaty cravings! Yum!
These are a favorite. I make them in ice cube trays, easier to freeze that way. I mix the nuts in instead of putting on top.
Used granulated Swerve. Worked great! Also used crunchy almond natural butter. Yummy
I used 1/2 cup coconut oil and 1/2 cup butter based on other reviews. I added a little bit of extra peanut butter. I poured the mixture on a parchment paper covered cookie sheet. Turned out great. Will definitely make again!
I made these in preparation to start my diet on Monday. I added a bit more cocoa, then used all natural, no sugar added, organic peanut butter, and sugar-free maple syrup by Maple Grove Farms.i poured it into baking cups to harden. Perfect!!!!
Healthy fast food! I didn’t add any sweetener because I like the bitters…dark chocolate etc. I also didn’t add salt, I used salted macadamia nuts instead of peanuts. They came out perfect for my liking. Our three year old granddaughter really likes them too. Quick. Easy. Yummy!
Yummy! For our family’s taste would add more nuts next time, and use the kind of nuts without the roasted coating (just plain salted peanuts). Used flexible neoprene cupcake liners and they pulled out perfectly.
I made this and was pleased with the results. However, If I were to make them again I would cut the amount of coconut oil in half, if not, replace it completely with butter. The coconut taste was not strong, but I could still taste it among the other chocolate and peanut butter flavors, and that’s not a flavor I want to be tasting in peanut butter cups. The other change I made was that I used miniature sized cup cake molds instead of full sized. Other than the above mentioned changes – the recipe came out great. and I highly recommend it.