Learn how to make fantastic keto peanut butter cups with only 4 ingredients!
Print Recipe
0 from 0 votes

Low Carb Keto Peanut Butter Cups - 4 ingredients

These keto peanut butter cups are easy, vegan, low carb and incredibly addictive. They require just a few low carb ingredients that you undoubtedly already have in your pantry. Enjoy these 10-minute quick keto fudgy peanut butter fat bombs every time you want a healthy sugar free dessert.
Prep Time10 mins
Cooling Time15 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: fat bombs, peanut butter
Servings: 18 servings
Calories: 114kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

Instructions

  • Melt the chocolate and coconut oil using a microwave or a double boiler.
  • Line a mini muffin tin with 18 mini paper liners and pour 1/2 tbsp of melted chocolate to the bottom of each liner. Place it in the freezer for about 5 minutes or until the bottom layer is solid.
  • Meanwhile, in a medium bowl combine the peanut butter, powdered erythritol, vanilla extract, and salt.
  • Remove the muffin tin from the freezer and place about one teaspoon of peanut butter mixture into the center of each mini muffin liner.
  • Pour enough melted chocolate to each liner - to cover the Peanut Butter.
  • Place back in the freezer for about 5 to 10 minutes to harden. Enjoy!
  • You can store these keto peanut butter cups in the fridge for up to 14 days or in the freezer for up to 1 month. If you store them in the freezer allow them 5 minutes to thaw before serving.

Nutrition

Serving: 1keto peanut butter cup | Calories: 114kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 63mg | Fiber: 3g | Sugar: 0g | Calcium: 4mg | Iron: 0.8mg | Net Carbs: 2g