These keto peanut butter cups (in white, milk and dark chocolate!) are the ideal fat bomb treats. Think five ingredients and just 1g net carb a pop!
Keto Peanut Butter Cups
i.e. Fat Bombs!
I’m one of those people who has always had a looot of favorite foods (an ideal food blogger trait lol!)… but peanut butter cups truly hold a special place in said favorite list.
And it turns out that, with just five staple pantry ingredients, this keto version leaves little to be desired! If anything, you’re gaining freshness and nutrition.
Are Peanuts (& Peanut Butter!) Keto?!
I get this question a lot! And the short answer is yes.
You see, peanuts are even slightly lower in carbs than almonds (7g vs 9g net per 100g). And given that ketosis is a metabolic state and not a list of foods… you can definitely fit peanuts (and peanut butter!) into your keto lifestyle.
Having said that, peanuts (and legumes) are avoided on some other diets, such as paleo, as they can be inflammatory for some peeps because of the higher amount of lectins.
As always, I recommend that you do you (!!). Notice inflammation (bloated belly, fatigue etc)? Cut out those foods! We’re all different, so it’s crucial that we learn to listen to the signals our bodies send us.
The Peanut Butter
While I generally favor homemade nut butters, these keto peanut butter eggs are an exception as you really want that creamy smooth texture.
My suggestion is that you go for an unsweetened and salted variety (I really like the 365 brand from Whole Foods).
Whatever peanut butter you decide, just be sure it’s runny at room temperature (i.e. that its natural). You see, the ‘always solid’ varieties have generally had some of the natural fat drained or have added emulsifiers.
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
And if dairy free, taste will be different but coconut butter will also work the charm.
p.s. because of the added fats and natural peanut butter, these are best stored in the fridge (i.e. they become creamier if you let them sit out before digging in). Also, note that you can adjust the amount of filling to taste.
You can pretty much use whatever sweetener floats your boat. But it must be powdered. You can use allulose (my favorite because no aftertaste, just be sure to add 30% more as it’s less sweet!). Lakanto Golden and xylitol (non-corn though to avoid tummy troubles!).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Three Types of Keto Chocolate (!!)
I already introduced you guys to the store-bought white chocolate in our keto macadamia nut cookies. And p.s. while you can find them on amazon now, they’re waaaay better price at your local WallMart)
All three of Bake Believe’s current products (white, milk & dark) have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.
* I did notice that the cooling aftertaste was accentuated when the chocolate is melted (same as Lily’s). But once it has cooled down in the fridge the problem is solved.
Keto Peanut Butter Cups (i.e. Fat Bombs!)
For the keto peanut butter filling
For the chocolate coating
- silicon molds or cupcake liners
- Add the butter and coconut oil (or more butter) to a large bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Add the lesser amount of sweetener to start and continue to mix until light and fluffy. Add in the peanut butter and mix until just combined. Check for sweetness and salt, keeping in mind that the store-bought version is on the salty side. Set aside.
- Melt the chocolate in a water bath stirring frequently, adjusting the thickness with a touch of coconut oil (do a teaspoon at a time!). You want the consistency to be pourable but thick, and how much you need depends on the chocolate you're using.
- Spoon chocolate into moulds, and swirl it around so it goes up the sides (1/2-1", depending on how thick you want your cups to be). Freeze for a few minutes until set.
- Add a dollop of your peanut butter filling, freeze for 15 minutes until set, top off with a thin layer of chocolate, and refrierate once again until set. Keep in the fridge for a couple weeks or frozen for three months.