Low-Carb Peanut Butter Cups

Low-Carb Peanut Butter Cups
Sugar-Free Low-Carb Peanut Butter Cups. Credit: Photo © Laura Dolson / Getty Images
  • Prep Time
    30 min
  • Cook Time
    30 min
  • Total Time
    60 min
  • Yield
    18 peanut butter cups

These sugar-free, low-carb peanut butter cups are better than any "diet candy" you can buy in a store. You'll need a mini-muffin pan, preferably non-stick. When making sugar-free chocolate treats, powdered (not granulated) erythritol works beautifully. (Erythritol is a sugar alcohol with almost no impact on blood sugar.) Xylitol might work just as well, but I haven't tried it.

Note on Methods and Ingredients: 

It is important not to overheat the chocolate. If you do, the chocolate will separate. If this happens, you can salvage it by making a different recipe. Here are two tricks to try:

  1. Mix in a bunch of peanut butter and cut it into squares when cool.
  2. Pour off the cocoa butter, add nuts and other ingredients to make a pretty good fudge. 


The chocolate and the artificial sweetener you use will make a difference. I used Hershey unsweetened chocolate because it was readily available. If you use a higher-quality chocolate, such as Ghirardelli, you'll need more sweetener.

You can use natural peanut butter (the healthiest kind of peanut butter), but it starts to separate at room temperature. I use "Simply Jif" or "Natural Skippy" because it doesn't separate, and only has a trace of trans fat and added sugar.

Ingredients

  • 5 oz unsweetened chocolate, chopped
  • 1/4 cup heavy cream
  • 3/4 cup powdered erythritol
  • 1/4 t salt
  • 1 t vanilla
  • For the filling:
  • 1/2 cup peanut butter
  • 1 cup almond meal or almond flour
  • Artificial sweetener equal to 1 cups sugar (concentrated liquid sucralose preferred)
  • Dash of salt

Preparation

1. Heat cream, erythritol, artificial sweetener, salt and vanilla in a small saucepan until cream just starts to develop tiny bubbles along the edge of the pan. Remove the pan from heat and add chocolate. Let stand until chocolate is melted, then whisk. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.

2. Meanwhile, mix the filling ingredients in a medium bowl. If it's too sticky, add a little more almond flour or erythritol.

You want the mixture to be easy to shape without sticking all over your hands. Adjust sweetness (and possibly salt level) to taste.

3. Put heaping tablespoons into the mini muffin tin. If it is thick enough you can use the back of a spoon to form an indent in the centers and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

4. Form the peanut butter into smaller balls. Push them into the chocolate, and press down the top of the peanut butter balls to flatten.

5. Place the pan in the refrigerator to chill for half an hour or so.

6. Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

7. Take a thin knife (I use plastic) and insert it at the edge of a cup. If the peanut butter cup turns a bit, you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.



Nutritional Information: Each cup has 2.5 grams of effective carbohydrate plus 2 grams of fiber and 125 calories.

Learn More About Chocolate in a Low Carb Diet

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