Description
A foolproof, keto-friendly recipe for homemade sugar-free dark chocolate peanut butter cups. These treats feature a rich dark chocolate shell and a creamy, salty-sweet peanut butter filling, ready in under 30 minutes.
Ingredients
Scale
- 12 oz (340g) Sugar-Free Dark Chocolate Chips (e.g., Lily’s)
- 1 tablespoon Coconut Oil (refined or unrefined)
- ½ cup (120g) Natural Peanut Butter (creamy)
- ¼ cup (30g) Powdered Sugar-Free Sweetener (e.g., Swerve Confectioners or Monk Fruit)
- 2 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- A pinch of Sea Salt
- 1 tablespoon Mini Chocolate Chips (optional)
Instructions
- Line a standard 12-cup muffin tin with paper or foil liners, or lightly spray with non-stick cooking spray.
- Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until smooth and glossy. Do not overheat.
- Spoon about 1 tablespoon of melted chocolate into the bottom of each muffin cup. Use the back of the spoon to spread chocolate up the sides to form a shell. Ensure the bottom is thicker than the sides.
- Place the muffin tin in the freezer for 5-10 minutes to set the chocolate shells.
- While shells chill, combine peanut butter, powdered sweetener, butter, vanilla extract, and sea salt in a small bowl. Mix vigorously until smooth and creamy. Stir in mini chocolate chips if using.
- Remove muffin tin from freezer. Drop a teaspoon of peanut butter filling into each chocolate shell, flattening slightly. Leave about ¼ inch of space at the top.
- Spoon remaining melted chocolate over the filling to seal. Smooth the top with a toothpick or knife to remove air bubbles. Drizzle with extra chocolate if desired.
- Freeze for at least 15-20 minutes until fully set. Pop out of the tin and store in an airtight container in the fridge.
Notes
Ensure all tools are completely dry to prevent chocolate from seizing. Use powdered sweetener to avoid a gritty texture. Sugar-free chocolate can be finicky; adding coconut oil helps it melt smoothly and set with a nice snap. Store in the fridge for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sodium: 40
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
Keywords: sugar-free, keto, low-carb, dark chocolate, peanut butter, gluten-free, healthy dessert, no-bake, meal prep