Low-Carb Chocolate Peanut Butter Cups.

Chocolate peanut butter cups -

Low-Carb Chocolate Peanut Butter Cups.

Low-Carb Chocolate Peanut Butter Cups.

Store in the fridge or freezer for a grab-and-go healthy dessert. Perfect for the upcoming Christmas.

Servings 12 cups



  • 2 tbsp Butter.
  • 1∕3 cup Cacao powder or cocoa powder.
  • 2∕3 cup Peanut butter try to use 100% nut butter.
  • 1/2 tsp Vanilla extract.
  • 2 tsp Natvia natural stevia sweetener.
  • 2 tbsp Coconut oil melted.


Line a 12-cup muffin tin with paper cases.

For the base; combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia.

Stir until smooth and well combined.
Spoon the mixture equally into the cases.

Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia.

If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.

Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
Return to the freezer for a further 20 minutes, or until set.
Store leftovers in the freezer or fridge.

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