There’s nothing like a classic Reese’s peanut butter cup. The combination of peanut butter and chocolate with sugary sweetness balancing the flavors is such a heavenly treat. Unfortunately, as with most commercial candies, health was an afterthought when they picked the ingredients.

This is why it is best to make them yourself to get your chocolate peanut butter fix. All it takes is three ingredient substitutions and a few simple steps to make crave-worthy keto peanut butter cups.

Yields 8 Keto Peanut Butter Cups

THE PREPARATION

• 1/4 cup butter
• 1/3 cup stevia/erythritol blend, powdered
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 4 ounce low-carb milk chocolate

THE EXECUTION

1. Prep and measure all ingredients out for ease of use.

2. Line a cupcake tray with parchment paper liners. Alternatively, you can use silicone cupcake molds.

3. Add the butter, powdered stevia/erythritol blend (you can powder it using a small blender or coffee grinder), peanut butter, and vanilla extract to a pan.

4. Heat the mixture over medium-low heat, stirring occasionally, until the mixture is smooth and has no lumps.

5. Evenly distribute the peanut butter mixture between the cupcake tray liners. Place in the fridge for 5-10 minutes to slightly firm up.

6. In a microwave-safe container, melt the chocolate in the microwave in 30-second intervals until smooth and glossy.

7. Evenly distribute a thin chocolate layer to the top of each peanut butter layer.

8. Place the cupcake tray into the refrigerator for 30 minutes or until set completely. These will last several weeks stored in an airtight container in the fridge.

Makes a total of 8 Keto Peanut Butter Cups. Each peanut butter cup comes out to be 205 calories, 19.3g fats, 3.4g net carbs, and 4.1g protein.

Notes

Makes a total of 8 Keto Peanut Butter Cups. Each peanut butter cup comes out to be 205 calories, 19.3g fats, 3.4g net carbs, and 4.1g protein.