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
Ann
0I love the texture of these keto peanut butter cups. The chocolate is firm but not too hard, and the peanut butter filling is smooth and creamy. I added a sprinkle of sea salt on top of each cup before freezing, and it really elevated the flavor!
Elise
0l really enjoyed these peanut butter cups! They’re so much better than Reese’s!
Lorraine LaPorte
0Can almond or coconut flour be used instead of peanut flour
Maya | Wholesome Yum
0Hi Lorraine, You can try that, but there will be some challenges. Almond flour is more coarse, so the filling might be gritty even if you use the finest one. Coconut flour is fine enough, but is very drying, so you’d need a smaller amount in relation to the amount of peanut butter to get the same consistency you’d get using peanut flour. Both ways, you’d also have less peanut butter flavor than if you used peanut flour. Hope this helps!
Michael
0I have always enjoyed a peanut butter cup. This recipe was easy to make and the results were delicious! Thank you. These will be a regular.
Dottie Bacon
0Thank you for all your fabulous recipes and Keto advice! I was just wondering if you happen to have a mint cup recipe? Rather than the peanut butter, use a creamy mint filling? I bought some at a local retailer, and they are so good. They remind me of a big fat Andes Candy. I love the peanut butter recipe, but it would be fun to change it up a bit. Also, can I use Choczero chips for the peanut butter cups? I have some I’d like to use up.
Thanks!
Wholesome Yum D
0Hi Dottie, I don’t have a recipe like that yet, but I can add it to the list. Thanks!
Erin
0I read this AFTER I made mine-will try. I pulled it off with 3 ingredients,no freeze time!! Surprised myself as I am not a chocolatier by any stretch-used star shaped silicone molds sprayed with cooking spray. 2 cups Lilly’s chocolate caramel sea salt chips melted over double boiler. Peanut butter powder 8 tbsp water 2 tbsp a little Swerve powdered sugar, mix.Spoon chocolate into mold,a little more than bottom covering-spoon peanut butter over that,top off with a bit more chocolate. Put in fridge-ready in about an hour or two. Was sooooooooo yummy!!
Kathy Lear
0Do you use regular peanut butter for the peanut butter cups? Not sugar free?
Wholesome Yum D
0Hi Kathy, You will want peanut butter that is just made with peanuts and salt.
Genevieve
0Can you substitute the Besti Powdered Erythritol with monk fruit sweetener?
Maya | Wholesome Yum
0Hi Genevieve, You can substitute any powdered sweetener, not granulated. I do prefer Besti Powdered Monk Fruit Sweetener (With Allulose) now over others because it dissolves the best, but other powdered ones will work fine.
Sandy
0This sounds devine – although I will probably use milk chocolate. I love peanut butter cups and now I know how to make them sugar free!
Robin
0This is the chocolate you recommend. It comes up as your suggestion. Are you sure this is what you use for peanut butter bomb?
Wholesome Yum D
0Hi Robin, Yes, that is what I used originally. Now I prefer to use this brand.
Lois
0What measurements of Navitas cacao powder or Hershey’s cocoa powder with what amount of coconut oil (if any) would you substitute for the keto chocolate chips? Along with any further instructions. Thank you!
Wholesome Yum D
0Hi Lois, Using premade, keto-friendly chocolate chips helps to give consistently delicious results. Unsweetened chocolate can be purchased in different cocoa percentages and can vary in flavor and bitterness depending on the brand. I hope this helps!
Judith
0What can I substitute the Peanut Flour with please? thanx
Wholesome Yum D
0Hi Judith, I highly recommend using the peanut flour in this recipe because of the taste that it gives to the candy. You could use powdered peanut butter, just use the same amount. Just make sure it’s sugar-free for low carb peanut butter cups.
David Ezmirly
0These came out great… for my taste, the chocolate to peanut butter ratio was a little high so I’ll adjust next time. I give it an A rating!
Jah
0Using premade chocolate makes it extremely expensive to use this recipe. Why not tell how to make the chocolate with cocoa powder, coconut oil and stevia (or other sweetner). Easy.
Wholesome Yum M
0Hi Jah, Using premade, keto-friendly chocolate helps to give consistently delicious results. Unsweetened chocolate can be purchased in different cocoa percentages and can vary in flavor and bitterness depending on the brand. I hope this helps!
Jackie
0So easy and tasted better than reeses. Now I can have a sweet treat without feeling guilty!!!!
Mischelle
0I read your bit about your plan to pick 5 pieces of candy and have one every day for 5 days. Then allow them to trade candy for other goodies. My dentist pays by the pound for Halloween candy every year. It is great! By the way, I am about to make theses peanut butter cups this weekend. I love the combo, and a girl just needs a little chocolate now and then, even if she is a grandma now.
Lisa Marie Jennings
0Hello! New to the site so I am late to the party but these sound so wonderful. This will mimic my favorite candy so I can’t wait to try them. I am looking for the video you mentioned several times but it does not show up for me. Was it removed or am I lacking software to see it? Thanks so much for sharing.
Wholesome Yum M
0Hi Lisa, Sorry you can’t see the video. Check your browser settings to make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed. I hope this helps!
Michelle Petty
0Posted as 5 ingredients. Way more ingredients than that!!
Maya | Wholesome Yum
0Hi Michelle, This recipe has 5 mandatory ingredients (sugar-free dark chocolate, coconut oil, peanut butter, Besti, and peanut flour), and 2 optional ingredients (vanilla extract and sea salt).
Lisa
0There were delicious! The only question I have is, is it possible to do something that will allow them to not need to be refrigerated?
Wholesome Yum M
0Hi Lisa, In order to make a room temp stable candy the chocolate would need to be tempered.
Ashley
0They taste fine, but they melt in your hand. I was hoping to travel with these but it’s impossible bc of their low melting point.
Wholesome Yum M
0Hi Ashley, Yes, these need to be stored in the fridge. They are safe at room temp but tend to melt easily.
Ken
0Why are the carbs so high? Is a piece mean one cup? Reeves cups have 9 grams per cup. Why would this be so much higher?
Maya | Wholesome Yum
0Hi Ken, Yes, these are standard size peanut butter cups (not minis) and they are 3g net carbs each. Reese’s in the same size have 22g net carbs each.
Zachary Him
0It happens … such a coincidence
Sherry Mullins
0Hi, looks like a delish recipe. My question is..I have Bake &Believe Dark Chocolate stevia sweetened baking chips, can I use these.
Wholesome Yum M
0Hi Sherry, If your chocolate chips melt down as traditional chocolate does, then they will work. Some don’t melt well, so I would test it with just a small amount first before proceeding with the recipe.
Lucy
0Hi Maya!
Thank you for posting the recipe. It is very good. The amount of ingredients you provided filled my mini cupcake silicon tray perfectly. I tried it with dark chocolate with sweetener and added coconut flour as didn’t have peanut flour. They came out lovely (taste very posh, haha) but I definitely need more peanut filling. The coconut flour doesn’t work for me (just in case you want to try it) it can bulk the filling up but makes it also a little gritty (I found coconut flour is used a lot in paleo recipes). So next time (which will be very soon) I am adding peanut flour. Have you any suggestions how to make the dark chocolate lighter, maybe with powdered milk? Thanks!
Wholesome Yum M
0Hi Lucy, To keep the carbs as low as possible, you can use powdered heavy cream. It will lighten the “darkness” of the dark chocolate. Enjoy!
Shona
0Hi Maya , absolutely love your recipes. One idea to share that has worked for me and gives you a little less wait time is if you work on the PB layer first and freeze that for 10 to 15 minutes. In silicone cups they pop right out and then I push those hard pieces into my melted chocolate layer, top with a dab more melted chocolate if needed to cover. I like not having to go back and forth to the chocolate melting. I appreciate your work so much, just wanted to share an idea. Thanks for all you do!
Austin
0Can I use unsweetened chocolate 100% cacao baking bar and add Powdered Erythritol instead of Lily’s Dark Chocolate Baking Bar/chips as you recommended? Would it change the texture? Lily’s has after taste to me.
Maya | Wholesome Yum
0Hi Austin, Yes, this would change the texture, as erythritol does not dissolve very well. It might work better with powdered allulose. You can also try it with these chocolate chips – they don’t use stevia so don’t have an aftertaste, and are what I use now for all my chocolate chip recipes.
austin
0So you are saying I can use unsweetened chocolate 100% cacao baking bar as long as I use the right kind of sweetener? The problem is not the chocolate but the sweetener? Thank you. Love your recipes
Wholesome Yum M
0Hi Austin, That is correct. You can use unsweetened chocolate, but be sure to use a powdered sweetener (preferably allulose as it will dissolve best in the chocolate without leaving a gritty texture).
Xiola
0great recipe! I decreased the amount of sweetener and upped the amount of peanut butter powder, since I don’t like things to be overly sweet. It was perfect! Thanks for posting this recipe.
Cheryl Ramsay
0Hi. I want to make these but was wondering if I can use cocoa and coconut oil to replace the 10 oz of chocolate. If yes what would the substitute be?
Thank you
Wholesome Yum M
0Hi Cheryl, I’m sorry, that won’t work in this recipe.
Sandra Negron
0Hello… I have tons of peanut butter powder and was wondering if I could substitute it for the peanut flour, which I don’t have. If so, how much would I use? Thanks for all the recipes you post… I’m new to keto and have a huge sweet tooth I’m dying to try some of your recipes.
Wholesome Yum M
0Hi Sandra, Yes you can use the same amount. Just make sure it’s sugar-free for low carb peanut butter cups.
Connie
0Fantastic recipe! I adjust to my taste, less chocolate, and 2/3 of the erythritol in the peanut butter. (Wholesome) Yum! 😉
Vanessa Pagan
0Do we absolutely have to use peanut flour? Thanks for any info!
Wholesome Yum M
0Hi Vanessa, The peanut flour gives the filling a bit of structure. You don’t have to use it, but your peanut butter filling might be a little runny when you bite into one.
Katie
0I was hoping to post a picture! These are so delicious! I didn’t add the sweetener and cracked a bit of salt on top! Had a little of the chocolate and peanut butted mixture left over, so I blended them together and made smaller, bite-sized chocolates! Great recipe!! Will make again and possibly share the finished product!
Maya | Wholesome Yum
0I’m so glad you liked these, Katie! You can post a picture on Instagram with hashtag #wholesomeyum and/or tag me @wholesomeyum. 🙂
Sherri
0I made these according to the recipe and they came out great. They were messy though when I ate them and wondered if using avocado oil might work better? Also would be less coconut flavor…
Wholesome Yum M
0Hi Sherri, Coconut oil works best because it’s solid in colder temperatures, which means more stable peanut butter cups. I am not sure avocado oil would work unless you stored these cups in the freezer. Please let us know how they turn out if you decide to give it a try!
Teresa
0Do you know if you can make ahead of time and freeze?
Wholesome Yum M
0Hi Theresa, Yes that will work fine.
Donna
0Hey There! The peanut butter cups are delicious but mine melt in my hand/fingers pretty quickly. Any way to fix that? Did I do something wrong?
Wholesome Yum M
0Hi Donna, These peanut butter cups are sensitive to heat. If you wanted to experiment with making them more stable, you could try tempering the chocolate.
Julie
0Omg soooooooo yummy, I used the semi sweet chocolate chips by Bake Believe and used Peanut butter with oil so I omitted the coconut oil when I mixed that part! Highly recommend!!!
Carri
0Can I use Truvia in place of erythritol and will it be the same 4 tsp measurement?
Wholesome Yum M
0Hi Carri, Yes, that will work.
Carri
0Just discovered your site. Thank you for answering all the questions in your comments section! A BIG feat on your part. I want to make this recipe. Just found Lilly’s chocolate bars at my local Sprouts. I have multiple sweeteners at home already but not straight Erythritol . Can I use Truvia which is a combination of stevia and erythritol in the same amount of 4 tsp? Or is baking Stevia in the Raw better? Thank you for your comment!
Wholesome Yum M
0Hi Carri, Welcome!! I’m so happy to have you here. Erythritol is less sweet than the sweeteners you mentioned, so I would cut down the amount to 3 tsp. I believe either sweetener would work fine as long as the granules dissolve or you have them in a powdered form. Best of luck!
Joy
0Would using Swerve powdered sugar replacement work instead of erythritol?
Wholesome Yum M
0Hi Joy, Yes, that will work fine.
Shelli
0Can you use something else in place of coconut oil. Don’t like the taste of it. Thanks
Wholesome Yum M
0Hi Shelli, Coconut Oil works best for this recipe. I suggest looking for refined coconut oil, which is a lot more neutral in flavor.
Donna
0Can you use almond flour instead of peanut flour for the pb filling?? I plan to make these and put them in a special box for my husband for Valentine’s Day. Excited!
Wholesome Yum M
0Hi Donna, That would work just fine. Enjoy!
Kaelih
0Hi, can I Leave out the peanut flour or use something else as that is incredibly hard to get in Australian grocery stores?
Wholesome Yum M
0Hi Kaelih, You can leave out the peanut flour, but the filling may be slightly runny. If you would like to thicken it up, I would add 1/2 tsp of coconut flour.
Shelli
0I used refined in chocolate balls and my husband didn’t like it there either. It was milder but it still had that after taste. So my best bet would be to just not make them. Thank you for your help.
Shirley
0Why can’t use baker’s chocolate for this recipe?
Wholesome Yum M
0Hi Shirley, There is an alternate recipe listed in the post for how to make peanut butter cups without a chocolate bar. You can find it here.
Laurie Larson
0Our family loves these. I was just asked to make them for my Son in Love’s birthday, and they are sugar eaters 🙂 We do however use 1 & 1/2 times for the PB filling. Makes a better ratio for PB to Chocolate. Fabulous! Thank YOU!
Jim
0I have made these several times and they are great! The last time I made them I used ChocZero dark chocolate baking chips (sweetened with Monk Fruit) and they were excellent! I am thinking about using the ChocZero milk chocolate baking chips the next time, would using milk chocolate baking chips change the ingredients in the recipe?
Thanks.
Jim
Wholesome Yum M
0Hi Jim, Milk chocolate chips will produce the same result peanut butter cup. Keep in mind that milk chocolate melts a little faster than dark does, so be sure to keep these stored properly stored in a cold place until you are ready to eat them.
Jim Alderfer
0I have made these twice and they were great both times! I now use Monk Fruit sweetener in all my baking and have found ChocZero Dark Chocolate and Milk Chocolate Baking Chips sweetened with Monk Fruit instead of Lily’s which is sweetened with Stevia. Would there be any difference making these with ChocZero chocolate instead of Lily’s?
Wholesome Yum M
0Hi Jim, Both brands of chocolate chips should work the same. Enjoy!
Shannon
0I made these today and they are SO good! I used PB2 instead of the peanut flour and they turned out great!
Lucie
0My husband and I are new to keto eating and this is the first recipe I try with keto ingredients. We love it. I used Baker’s unsweeted chocolate and added 1.5 tsp of erythritol/monk fruit powdered sugar. Also, since I didn’t have peanut flour, I use almond flour. I made 24 mini cups… so cute! My question : when eating them, they melt alot, is it because of the coconut oil ? Could I use less? Thank you for the great dessert.
Wholesome Yum A
0Glad you liked it, Lucie! The coconut oil is likely the culprit, but it also helps make the chocolate more pourable. Let me know if you try using less!
Wholesome Yum A
0What’s pb2? I dont have the flour? Lol
Mimi
0It’s powdered peanut butter (right?) and it’s in most groceries by the Peanut Butter.
Fllady61
0What is the brand on your sugar free chocolate?
Wholesome Yum
0It varies, but I usually get a brand sweetened with erythritol and stevia.
Dawn
0This recipe is a good base but I didn’t enjoy it. I think it’s personal preference. I used Lily’s milk chocolate chips and followed the recipe. All I tasted was coconut oil. I am going to make it again using butter and see if I get a different result. Thanks for sharing.
Wholesome Yum
0Hi Dawn, I’m sorry to hear that this one didn’t work for you! You can always try refined coconut oil next time, which doesn’t have any coconut flavor to it.
Christine Wilkinson
0Can I use almond flour instead of peanut flour?
Wholesome Yum
0Hi Christine, that can work but the texture may be grittier and the peanut butter flavor won’t be as strong.