Free Printable: Low Carb & Keto Food List
Get It NowCraving a Reese’s peanut butter cup? I’m a huge fan of chocolate and peanut butter together, but not so much of all the sugar in traditional Reese’s. These sugar free keto peanut butter cups are perfect when I want a little treat without the sugar crash. And they are much easier than my other chocolate dipped sugar-free desserts, like keto shortbread cookies or keto buckeyes.
Why You’ll Love My Keto Peanut Butter Cups
- Chocolate and peanut butter – Just putting this out there. If you like both of these, you’ll love my keto peanut butter cups!
- Just the right texture – It took some tweaking to get the inside to be pretty firm like a real Reese’s pb cup, but I did it! I think it’s much better than having a runny center.
- Sweet, but not too sweet – As someone that has avoided refined sugar for over a decade, Reese’s tastes almost coyly sweet to me. My homemade version of these cups is still sweet enough, but you can actually taste the other flavors instead of just the sugar!
- Easy to make – You need just 5 ingredients (plus 2 optional ones if you want), and these little low carb snacks only take about 10 minutes of active prep time. The hardest part is waiting for each layer to firm up!
- Sugar free, low carb, and keto friendly – With just 3g net carbs each and zero sugar, these are perfect for anyone watching their sugar intake or following a low carb diet. They are also gluten and dairy free.
- Great for holidays or any day – Many readers have told me they make these sugar free peanut butter cups in different shapes for Easter (see ideas below), and I make them for my kids every Halloween myself. But it’s also nice to keep a stash for cravings anytime!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto peanut butter cups, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Chocolate Layers:
This recipe has two chocolate layers. One goes on the bottom of the mold, and one goes on top. Both use the same ingredients:
- Sugar-Free Chocolate Chips – I use this brand for just about any recipe that calls for chocolate chips, but you could use any any sweetened sugar-free chocolate. I don’t recommend using unsweetened chocolate (designed for baking) for keto peanut butter cups, as it’s very bitter and (surprise!) not sweet at all.
- Coconut Oil – This helps the chocolate set better. You want the kind that’s solid at room temperature. And don’t worry, you can’t really taste it!
- Vanilla Extract – This is optional, but I think it adds great flavor.
Peanut Butter Layer:
This layer is our peanut butter center! You’ll need some of the same ingredients as the outer layers and some different ones:
- Peanut Butter – The brand you use here matters, because many natural peanut butters are very runny. You want thick and creamy natural peanut butter, like this sugar-free brand I use. Avoid “regular” peanut butter that has added sugar — make sure to check the label! Other types of nut butter, like almond butter or sunflower seed butter, work okay, but they are typically more runny, so the texture of the inside isn’t my favorite with them.
- Coconut Oil – Here it helps with the texture.
- Powdered Besti – Sugar free peanut butter cups doesn’t mean they are unsweetened! This natural sweetener mimics the taste and texture of conventional powdered sugar without the carbs and calories. But the most important part is that it dissolves easily and doesn’t crystallize (unlike most sugar alternatives), so your filling tastes silky smooth. If you want to try something else, use my sweetener conversion chart, but keep in mind that most brands can leave a slightly grainy texture if they contain powdered erythritol, especially after storing for a while. Definitely avoid granulated, liquid, or super concentrated versions, because they will throw off either the moisture balance, texture, or both.
- Peanut Flour – I use this to thicken the peanut butter filling without diluting that peanut butter taste! Another plus is that peanut flour is very fine, so unlike other keto flours, it won’t make the inside gritty. If you need an alternative, super fine almond flour or finely ground sunflower seed flour do work, but the inside still comes out less smooth.
- Optional Ingredients – Vanilla and sea salt.
How To Make Keto Peanut Butter Cups
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the bottom chocolate layer. Line a muffin pan with parchment paper liners or candy cups. Melt chocolate and coconut oil together in a double broiler over low heat, or in a bowl in the microwave on low power, stirring often. Then, add vanilla. Fill the bottom of the parchment cups evenly with chocolate. Freeze until the top is firm.
- Make the peanut butter layer. Heat the peanut butter and more coconut oil using a double boiler or microwave, as in step 1. Mix in the powdered Besti, peanut flour, vanilla, and sea salt (both optional) until smooth. Spoon a teaspoon of peanut butter mixture into each cup, on top of the chocolate. It’ll spread slightly, but won’t reach the edges — that’s perfect. Freeze until the top firms up.
- Make the top chocolate layer. Melt more chocolate and coconut oil as in step 1, adding vanilla if you want to. Pour about 2 teaspoons over each peanut butter layer; it’ll fill the sides and cover the top. Return the keto peanut butter cups to the freezer and freeze until solid. Whew, we did it!
Storage Instructions
- Store: Since these homemade keto peanut butter cups don’t contain any preservatives or processed ingredients that store-bought ones have, I recommend storing them in an airtight container in the fridge to stay firm. They last for weeks that way… if you manage to not eat them all by then. 😉
- Freeze: These little treats freeze very well for up to 6 months. You can thaw them in the refrigerator or at room temperature before enjoying, but I actually think they taste amazing slowly melting in your mouth straight out of the freezer!
Creative Ways To Use Them
These keto chocolate peanut butter cups don’t last long at my house! Beyond just snacking, here are some other fun ways I like to use them:
- Ice Cream – Chop and sprinkle these treats over my keto ice cream for a decadent topping.
- Cheesecake – My all-time favorite way to use these sugar free peanut butter cups is for my keto chocolate peanut butter cheesecake recipe, but you could also use them as a topping for a classic keto cheesecake, too.
- Halloween – These are fun to dress up in Halloween-themed wrappers for trick-or-treat bags. They also go perfectly on a keto charcuterie board if you want to add something sweet!
- Easter – Use a fun Easter-themed mold like this to make egg and bunny shapes. So cute!
- Keto Oatmeal – Customize your keto overnight oats by tossing in some chopped peanut butter cups, or use them to garnish warm keto oatmeal.
More Chocolate & Peanut Butter Recipes
If you loved these keto peanut butter cups, here are more ways I like to combine chocolate and peanut butter:
My Tools For This Recipe
- Muffin Pan – My muffin tin is warp-resistant, which is awesome because it means these sugar free peanut butter cups will come out perfectly shaped, without any lopsided surprises!
- Double Broiler – I prefer using a double boiler over a microwave for melting, because it gives me more control over the heat and helps chocolate melt evenly without burning.
- Parchment Liners – These give you that classic Reese’s peanut butter cups look, but you could also use special candy liners as well.
Keto Peanut Butter Cups (5 Ingredients)
These sugar free keto peanut butter cups taste Reese's, with only 3.2g net carbs each! You'll love this easy recipe, made with 5 ingredients.
Ingredients
Tap underlined ingredients to see where to get them.
Chocolate Layers
Peanut Butter Layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Line a muffin pan with parchment paper liners (or candy cups).
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For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tablespoons, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 teaspoon, 1mL), if using.
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Fill the bottom of the parchment cups evenly with chocolate (about 2 teaspoons (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
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Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in powdered Besti, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.
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Spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
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Meanwhile, make the top chocolate layer. Heat the remaining chocolate (5 oz, 142 g) and remaining coconut oil (2 1/2 tablespoons, 35 g) in a double boiler or microwave (same method as step 2). Stir in the remaining vanilla (1/4 teaspoon, 1 mL), if using.
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Pour the chocolate into the cups, over the peanut butter layer (about 2 teaspoons (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
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Return to the freezer for at least 20-30 minutes, until completely firm. Store keto peanut butter cups in the refrigerator.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 piece
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
201 Comments
Marissa Baskett
0Oh my god, these are the best things ever. My mom and I recently made these and just couldn’t believe how good they were.
Cinda Delacruz
0Hi, I used sugar-free Hershey’s chocolate chips, is that bad?
Maya | Wholesome Yum
0Hi Cindy, I don’t recommend these for low carb or keto, because they contain maltitol which spikes insulin.
Keith Walton
0Question, I am going to make either the peanut butter cups, or the chocolate bars…probably both. I am wondering why you say not to use the bakers chocolate for the peanut butter cups, but definitely for the chocolate bar and also in the chocolate bar you state to use cocoa butter for better results and not the coconut oil, which is what you say to use for the peanut butter cups. I was figuring on making the chocolate as you do in your bars for the peanut butter cups because I want to be able to travel with them and don’t want them to melt. I figured I better ask you as you are the expert. See where the confusion comes in. Love you site..thanks for all your hard work….
Keith
Wholesome Yum
0Hi Keith, you can use bakers chocolate in the bar recipe because it gets sweetened with other ingredients. The peanut butter cup recipe does not include any other sweeteners (in the chocolate itself) and instead uses sugar-free chocolate to shorten the overall cook time. I suppose you could make the chocolate bar recipe and use it for the peanut butter cups, if you’re willing to take the time on it. 🙂
Melissa M.
0Made it, shared them then had several special requests for them!! They’re perfect!!!
Mark
0Love this. I used 2 packets of monk fruit for sweetener.
Gotta say better than reeses
Mac
0I want to try this. I’ve been paying allot for the slim fast version. And I’m an experienced candy maker. My question is the slim fast are only 1 net carb per cup with only 90 calories. You think it is just mearly the size of your cups in comparison. Or more on an ingredient factor. I have to watch everything my body is very sensitive to my intake. Thank you for you time and this recipe.
Malorie Edie
0How many sugar Free chocolate bars would ya need to make 10oz?
Maya | Wholesome Yum
0Hi Malorie, It would vary depending on which ones you buy, but with the ones I use it would be 1 6-oz bar + 2/3 of a 2nd 6-oz bar.
Tracy
0Better than Reese!
Wendy
0Ok, I made an embarrassing mistake. I bought cocoa nibs, thinking they were actual chocolate. (I’m new to this Keto thing, ok?) So I mixed them with coconut oil and was trying to get them to melt down. Then I realized…these are not chocolate. So I grabbed some Hershey’s powder and ended up making the chocolate layer out of that, along with some butter and coconut oil. But I had this delicious bowl of nibs, that reminded me of chocolate covered espresso beans…so I added a small bit of nibs on top of the bottom chocolate layer. They were amazing! It’s like the most perfect combination of a Reese’s cup and chocolate covered espresso beans!
Heather
0I just made these and they turned out amazing and SO delicious! Thanks for the recipe. I substituted Inulin powder for the peanut flour and it worked out well
Jackie
0I made them tonight and I see the coconut oil really turns this recipe into a masterpiece ! Cannot wait to bring into work tomorrow !!!!
Kristy
0Hi I’m new to low carb/keto eating and just found you on the web. Your recipes look amazing and I can’t wait to start trying them! First up is gonna be the peanut butter cups, but I have a question. I have lots of food sensitivities and erythritol is one of them. Currently I use Organic Stevia in the Raw, because its one of the few sweeteners doesn’t have that in it. Can I use Stevia in the Raw for this recipe or do you have any other suggestions? Thank you!
Maya | Wholesome Yum
0Hi Kristy, You can use Stevia in the Raw, but be aware that it has dextrose or maltodextrin as a filler, which is actually sugar. If you still want to use it, grind it into a fine powder first as it’s granulated and would be gritty in peanut butter cups. You might be better off using concentrated liquid stevia instead, which avoids the sugar filler and still doesn’t have erythritol.
Sharon
0How do you keep the chocolate from melting in your hand as soon as you hold it. It’s very messy to eat
Maya | Wholesome Yum
0Hi Sharon, Just hold it using the parchment paper cups. 🙂
Des
0Can you use butter instead of coconut oil?
Maya | Wholesome Yum
0Hi Des, Yes, that should work.
Erica
0I just placed my amazon order for the couple items I was missing. I cannot WAIT to make these!!! Thank you so much for taking the time to post the recipe. I’ll keep you posted!!!
Charity
0I couldn’t find the note on why you should not use unsweetened baking chocolate. So why not?
Maya | Wholesome Yum
0Hi Charity, Unsweetened baking chocolate is usually too bitter to use in a situation like this where it’s not mixed with other ingredients. And it’s not sweet at all, but the amount of sweetener you’d need to make it sweet would not dissolve well enough, because sugar-free sweeteners don’t dissolve as well as sugar does. There were a couple commenters that tried using unsweetened baking chocolate and didn’t like the results. I recommend sticking to the recipe as written instead.
Mary
0Don’t have peanut flour, can I use almond flour?
Maya | Wholesome Yum
0Hi Mary, Yes, you can, but they’d be less flavorful.
Gloria
0I just made these using mini cupcake pan & liners. Did 1/2 recipe that made 12. Also used almond flour & lily’s chocolate chips. These are absolutely delicious. A wonderful little treat. Thanks for the recipe.
Derek Gaffney
0Is there a substitute for the peanut flour? I’m limited to what I can find in my grocery store.
Maya | Wholesome Yum
0Hi Derek, You can try almond flour, but the end result will be less smooth and less peanut-y. You can also make peanut flour by grinding up peanuts in a coffee grinder or food processor, but don’t overmix or you’ll get peanut butter instead of flour. Otherwise you can get peanut flour here.
Jen
0Use sugar free peanut butter powder. That’s peanut flour.
Stephanie
0Hi. Great recipe except my peanut butter filling was too runny. Reduce the coconut oil? Increase flour?
Maya | Wholesome Yum
0Hi Stephanie, It sets as they cool and the coconut oil sets. But, it might vary if your peanut butter was pretty runny. If you think that might be it, feel free to increase the flour or reduce the coconut oil, like you said.
Georgette
0I’ve made these twice and we’re super yummy!! I omitted the sugar and it was still great. Thanks for sharing!
Maya | Wholesome Yum
0I love to hear that, Georgette! Thank you!
Danielle
0I have a coconut allergy, what can I subsite to make peanut fat bombs to make it taste good, etc..
Maya | Wholesome Yum
0Hi Danielle, You can use butter instead.
Wholesome Yum A
0Thanks for the recipe. I’m glad you’re not my mom though! Part of being a kid is to get to have candy on Halloween. Why take them trick or treating if you’re just going to take all the candy away? I’m not saying let them go hog wild, but sheesh!
Maya | Wholesome Yum
0Hi Amanda, When this was published, my older daughter was 2 years old and my youngest was just a few months. Neither of them was old enough to understand what trick-or-treating is. When they are older, I believe that moderation is key for them on these types of occasions, but still believe healthier alternatives are not a bad thing if they want to choose them.
Abby
0Just out of curiosity, why doesn’t unsweetened bakers chocolate work for this?
Maya | Wholesome Yum
0Hi Abby, Unsweetened baking chocolate is very bitter (even for a dark chocolate lover like me!) and not designed to be used alone. It’s used for melting into other things in recipes, but in a recipe like this where it’s primarily pure chocolate, it doesn’t work well.
Abby
0Thanks! One more question, I see that you have a link to Lily’s dark chocolate bar. Would you recommend only using the bars, or would her chocolate chips work as well?
Maya | Wholesome Yum
0Yes, you can use the chocolate chips instead if you’d like.
Maya | Wholesome Yum
0Thanks for sharing with us, Andrea!
Sandi
0You had me at chocolate and peanut butter. I need to find that chocolate you mention!
Maya | Wholesome Yum
0Isn’t chocolate and peanut butter the best, Sandi? I hope you like them!
Jen Young
0Sooooo yummy!! Definitely make these, you won’t regret it. I did use granular erythritol since i didnt have powder. Amazing!
Maya | Wholesome Yum
0I am so happy you liked them, Jen! Please come back soon!
Robyn Filiaga
0When referring to Peanut Flour, do you mean PB2?
Maya | Wholesome Yum
0Hi Robyn, It’s the same type of product as PB2, but unfortunately PB2 has sugar added. The one I used is the same but without sugar – this is the one I used.
Theresa
0Would love to make these they look amazing. Question: Do you know of any other chocolate that doesn’t cost the moon? We live on a much tighter budget 🙁
Maya | Wholesome Yum
0Hi Theresa, You can use any sugar-free chocolate, and recommend one that is not made with maltitol as this is glycemic. Prices for sugar-free chocolate vary quite a bit even for the same brand, so you might try a local grocery store or different websites.
Erin M.
0I personally have used unsweetened baker’s chocolate and sweetened it myself. It’s not the same quality of chocolate as Lily’s or Lindt but in a pinch it works fine. I’ve made fat bombs with caramel that were delicious. I just added powdered sweetener. Anyway, can’t wait to give this recipe a try.
Maya | Wholesome Yum
0Hi Erin, It’s possible, but like you said the taste and texture isn’t really the same, it’s often more bitter, and there’s some risk of the sweetener sinking as well. Usually I don’t recommend it in a recipe that’s primarily chocolate. Hope you like these!
Riley
0How many calories is in this?
Maya | Wholesome Yum
0Hi Riley, please find the nutritional information below per one peanut butter cup:
Calories: 187 | Fat: 18g | Total Carbs: 14g | Net Carbs: 3g | Fiber: 11g | Sugar: 0.1g | Protein: 3g
Thank you!
Sherry Brown
0The peanut cups look delicious, I will try to make them if I can find all the ingredients!
Maya | Wholesome Yum
0I hope you love them, Sherry!
Sarah
0I imagined that these would be quite soft and melt easily, and read a comment that confirmed this. Would it work if I substituted the coconut oil for melted cocao butter? I have some here and that is what is in real chocolate and what makes it firm.
Maya | Wholesome Yum
0Hi Sarah, I haven’t tried that but seems like it could work. You’d have a stronger chocolate flavor. Let me know how it goes!
Theresa
0Wanted to try this recipe but was not going to use the peanut flour…is it necessary??
Maya | Wholesome Yum
0Hi Theresa, I recommend including the peanut flour. It’s recommended with regular peanut butter and a must if using natural peanut butter. It helps give structure to the filling so that it isn’t too thin.
Kim
0Is there replacement for peanut flour for these keto peanut cups?
Maya | Wholesome Yum
0Hi Kim, You could try almond flour or protein powder, but the flavor and texture is best with peanut flour.
Kim
0Could I use liquid stevia because that all can find in store? If so, what measurements?
Maya | Wholesome Yum
0Hi Kim, You could try, but they might be bitter with pure stevia. Check my sweetener conversion chart here.
Pamela
0The only problem with this recipe is that I can’t stop eating it :O
So delicious!
Maya | Wholesome Yum
0I’ve heard that before, Pamela! 🙂 I am so happy you liked them!
Melissa
0I just read the other review about not using the unsweetened baking chocolate. Yup that’s what I did. It was so sick. I even added stevia to it while melting and didn’t help. So so gross. My husband and kids thought I put poison in it lol.
Maya | Wholesome Yum
0Yep, you definitely want the sugar-free stevia sweetened chocolate, not unsweetened. 🙂 Sweetening yourself with stevia won’t work because stevia sweetened chocolate uses a blend to sweeten, and stevia alone will be too bitter, as you’ve found. Hope you’ll try again – the chocolate I use is linked on the recipe card.
Jenny
0Super good! I used almond butter instead of peanut, and didn’t have peanut flour so subbed psyllium powder for it. Worked like a charm!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Jenny! I am so happy you liked them!
patricia martinez
0Wow. this was so good. I didn’t have much coconut oil left so i replaced with lard. and added some mct oil and its good.
Maya | Wholesome Yum
0I love to hear that, Patricia! Thank you!
Tiara
0What brand mold did you use? The ratios look perfect from chocolate to peanut butter
Maya | Wholesome Yum
0Hi Tiara, I just use a regular muffin pan and these parchment paper liners.
Tiara Love
0Thanks!
Kevin
0Made these today. I used sugar in the raw instead of erythritol. Turned out great.
Maya | Wholesome Yum
0Glad you like them, Kevin!
Marion M.
0Sounds like I need it for my grandkids.
Maya | Wholesome Yum
0Thank you, Marion! I hope you’ll give them a try.
Heather
0I’m excited to make these, however, I can’t have soy (which is in Lily’s chocolate I believe). Do you know of any other chocolate I could use to make these (even if I make it myself) that has healthy sugars?
Maya | Wholesome Yum
0Hi Heather, You can try melting these chocolate bars made with monk fruit. They have no sugar or soy.
Mary
0Can I use stevia instead of erythritol?
Maya | Wholesome Yum
0Hi Mary, Yes, you can. You’d probably need to increase the peanut flour a little since the powdered sweetener acts as a thickener and you wouldn’t have that with liquid stevia. If you have a granulated stevia blend, that might work but the texture wouldn’t be as smooth as a powdered sweetener. The amount of stevia would depend on which brand you use and how pure it is. I have a sweetener conversion chart here.
Shelby Goldman
0I made these and they came out great! They just melt so easily. Did I use too much coconut oil in my chocolate?
Maya | Wholesome Yum
0Hi Shelby, I’m glad you liked them! I do find that these melt a little more easily than some chocolates. I like to keep them in the fridge until right before eating, and hold them using the parchment cups. You could increase the amount of chocolate and reduce the coconut oil, but you’d end up with more carbs per serving that way.
Christine
0If you use butter instead of coconut oil would they melt less?
Maya | Wholesome Yum
0Hi Christine, I haven’t tried that yet so I’m not sure. Let me know how it goes if you do!
MJ
0Maybe sub the coconut oil with cacao butter?
Maya | Wholesome Yum
0That’s a great idea! Haven’t tried it but sounds like it would work.
John Buffin
0We just made these and they were not good. Did I miss something here? The bitterness of the chocolate overwhelmed the peanut butter. What did I do wrong?
Maya | Wholesome Yum
0Hi John, The chocolate shouldn’t be bitter in the first place – did you use sugar free chocolate (I use this kind sweetened with stevia) or just unsweetened baking chocolate? You want the sugar free kind. If you use simply unsweetened baking chocolate, it will be very bitter. I’ll add that to the recipe card to clarify. Hope that helps.
jo
0That was our mistake, we used baking chocolate. We will try again and let you know how the next batch comes out. Thanks, John
Jewel
0Yeah, I used unsweetened 100% cacao as well…disgusting! Lol. It would be a great idea for the site to specify for us novice bakers…that’s why we are following recipes :o) I wasted all that product. I tried salvaging the top cup by mixing in monk fruit and erythritol after I read this post. So the bottom was unsweetened w/the top sweetened. It tasted ok but definitely not as good as it could have.
Maya | Wholesome Yum
0Hi Jewel, Sorry that happened! I added a note to the recipe card about the chocolate. I’m glad you were somewhat able to salvage it, and I hope you’ll try it again with the sugar-free stevia-sweetened chocolate.
Jewel
0Thank you Maya! I’m sure that will help a lot of us new bakers! haha. Looking forward to trying some new recipes of yours!
Megan S
0I only had unsweetened dark chocolate so I just added a little powdered stevia to it while melting and it tasted AMAZING!
Maya | Wholesome Yum
0I am so happy to hear that, Megan!
Donna
0What other flour can be used instead of peanut?
Could you use sunflower butter?
Thanks
Donna
Maya | Wholesome Yum
0Hi Donna, I found peanut flour to be best for flavor and texture, but coconut or almond could be okay. You’ll need less if using coconut flour. And yes, you can use sunflower butter instead of peanut butter.
Jennifer
0Are peanut butter and peanut flour “keto”? I’m not sure about erythritol. Not even sure it’s available in Canada. I have stevia in the house. What proportion would I use that? Thanks!
Maya | Wholesome Yum
0Hi Jennifer, Yes, peanut butter and peanut flour are keto. To keep the recipe keto, make sure both are without any sugar in the ingredients. (I have ones without sugar linked on the recipe card.) I think you can buy erythritol on Amazon in Canada, but not sure what other stores would have it there. For this recipe you want the powdered kind – I usually use Powdered Erythritol or Sukrin Melis. Stevia would work fine, but you’d need a lot less. Start with maybe a couple drops and adjust to taste in step 4.
James G Rankin
0Erythritol is available in Canada at Bulk Barn (cut with either Stevia, or Monk Fruit – I prefer the Stevia).
It’s also available in the GTA at the Low Carb Grocer.
Both vendors offer non GMO products.
Denise Stephens
0How many peanut butter cups does this make?
And can a cupcake muffin pan work? Or is that to big?
Thanks in advance,
Denise
Maya | Wholesome Yum
0Hi Denise, The recipe makes 12 peanut butter cups. And yes, a cupcake muffin pan with parchment liners is exactly what I used.
Denise Stephens
0Thanks a bunch! ❤️
Carol
0Can I use PB2 instead of the peanut flour?
Maya | Wholesome Yum
0Hi Carol, Yes, absolutely! PB2 and peanut flour are almost the same thing. The difference is that PB2 has a little sugar and salt added. If you’re okay with that, there’s no reason not to use the PB2. PB2 is easier to find in stores, but if you want to avoid all sugar, you can get peanut flour online here.