My boyfriend and I had been looking for some keto fat bomb recipes that had peanut butter & chocolate, because, why not? They’re such an amazing mixture, you can’t really go wrong. We stumbled across a few that were just…really horrible. And finally we found one that we tweaked enough to come up with these yummy peanut butter cups.
If you’ve ever had a craving for Reese’s Peanut Butter Cups, I think these will really hit the spot for you, but just remember not to eat too many, and to second check the ingredients you’re using so you know what your macros are!
Note: I don’t include nutritional information or macros on these recipes, as ingredients can vary from brand to brand (and even vary by country). There are many great articles on how to calculate the nutritional information on your recipes so you can easily do it on your own with your preferred brands.
Keto Peanut Butter Cups (Chocolate & Peanut Butter Fat Bombs)
Yields: 24 mini cupcake sized PB cups
Storage: Refrigerate or freeze (they will melt if left out in room temperature
- 10 ounces Krisda chocolate chips
- 5 tbsp coconut oil
- 1/4 tsp vanilla extract
- 3 1/2 tbsp creamy peanut butter
- 2 tsp coconut oil
- 4 tsp powdered erythritol
- 1 1/2 tsp almond flour OR peanut flour
- 1/8 tsp vanilla
- 1 pinch of sea salt
- Add mini cupcake liners to a mini cupcake mold (if you use silicone you don’t need to use the liners either).
- Use a double boiler to melt half (5 ounces) of the chocolate chips, and half (2 1/2 tbsps) of the coconut oil.
- Pour 1-2 tsp’s of chocolate mixture into each cupcake liner, then freeze for 10 minutes.
- Heat the peanut butter and oil in a small bowl in the microwave in 20 second increments until it’s smooth and easy to stir.
- Add the powdered erythritol, almond flour/peanut flour, vanilla, and sea salt and stir until well blended.
- Add the peanut butter layer on top of your existing chocolate layer, freeze 10 minutes.
- Add the remaining 5 ounces of chocolate chips & 2 1/2 tbsp of coconut oil to the double boiler and heat up.
- Pour on top of the peanut butter layer, freeze 20-30 minutes.
Tip: If you’re pressed for time you don’t need to do this layer by layer. Simply melt all of the chocolate & coconut oil together at once, while also heating up the peanut butter & coconut mixture on it’s own. Add all ingredients & stir thoroughly, then simply pour the entire mixture into the baking cups or your silicone tray.