Keto Peanut Butter Cups (i.e. Fat Bombs!)

Stack of keto peanut butter cups with flaky sea salt

Keto Peanut Butter Cups (i.e. Fat Bombs!)

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!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert, Fat Bombs

Cuisine American, Gluten Free, Keto

Keyword keto peanut butter cups

Prep Time 15

Chilling Time 20

Total Time 35

Servings fat bombs

Calories 93kcal

Ingredients

For the keto peanut butter filling

57 g unsalted grass-fed butter or coconut butter, at room temperature
14 g coconut oil or more butter*
1/2- 1 cup powdered allulose xylitol or erythritol, to taste (I use 1/2 cup)**
266 g natural peanut butter at room temperature
1/4-1/2 teaspoon kosher salt to taste (we use 1/2 tsp)

For the chocolate coating

1 cup sugar free chocolate white, milk or dark (see notes!)
1-3 teaspoons coconut oil as needed

Special equipment

silicon molds or cupcake liners

Metric - US Cups

Instructions

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.

Notes

*A bit of coconut oil improves the texture quite a bit, without any taste whatsoever. But feel free to sub with more butter.

The Three Types of Keto Chocolate (!!)

Feel free to pick between your favorite keto chocolate (i.e. white, milk or dark!). 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 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.

Please note that nutrition facts were estimated per fat bomb, assuming a 24 yield. Also keep in mind that nutrition values may vary widely depending on the peanut butter and chocolate used.

Nutrition