Keto Peanut Butter Cups

Step by Step Instructions

1. 1

   Line a muffin pan

   Line an 18-cup muffin tin (or work in batches using a standard 12-cup pan) with paper cupcake liners.

2. 2

   Melt chocolate

   Melt half of the chocolate using a double boiler for more control or the microwave for speed. If using the microwave, add the chocolate to a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth, about 3–4 rounds.

   For this step

   • 8 oz sugar-free dark chocolate
3. 3

   Chocolate bottom

   Spoon the melted chocolate into each liner, just enough to cover the bottom of all 18 cups. If needed, tap the pan firmly on the counter to spread the chocolate into an even layer. Place in the freezer for about 15 minutes, or until set.

4. 4

   Peanut butter center

   While that layer chills, beat together the peanut butter, butter, and powdered sweetener with a hand mixer for about 1 minute, until smooth and creamy. Taste and adjust sweetness if needed. Divide the peanut butter mixture evenly between the 18 cups, then tap the pan on the counter again to smooth it out. Freeze for another 15 minutes until firm.

   For this step

   • 1/2 cup creamy peanut butter
   • 2 tablespoons butter, softened
   • 1/4 cup + 2 tablespoons powdered sugar-free sweetener
5. 5

   Final chocolate shell

   Melt the remaining chocolate and spoon a small amount over each cup to cover the peanut butter layer.  Tap the pan after each addition to level the tops. Return to the freezer for a final 15 minutes, or until fully set.

   For this step

   • 8 oz sugar-free dark chocolate