If before going keto your favorite candy bar was Reese’s, this Low Carb Salted Chocolate Peanut Butter Cups Recipe is for you! Dark chocolate + rich peanut butter are a classic pairing, and a little flaky sea salt intensifies the flavors.
Most of us can agree that chocolate + peanut butter is a flavor pairing made in heaven! This combo is the basis for several popular candy bars, including Reese’s Pieces, Butterfinger, and Reese’s Peanut Butter Cups, to name just a few. For those of you who try to minimize sugar and highly processed ingredients but still enjoy an occasional treat, my Low Carb Salted Chocolate Peanut Butter Cups Recipe will become your new favorite.
Are Peanut Butter Cups Good For You?
That depends, because most store-bought candy contains a lot of sugar, as well as preservatives. However, if you make your own, you can control the sweeteners used and the quality of ingredients that go into them. And yes, homemade candy can be healthy! If you want sweet treats that will not cause a sugar crash and will also nourish you, homemade is the best way to go.
Reese’s Peanut Butter Cups
The most common store-bought chocolate PB cups are probably Reese’s, and for good reason. They are little bites of bliss! But these homemade PB cups are quite a bit lower in sugar and carbs; and they’re easy to make!
What Are the Ingredients in Reese’s Cups?
According to Smart Label, Reese’s PB Cups contain the following ingredients:
- Milk Chocolate
- Sugar
- Cocoa Butter
- Chocolate
- Nonfat Milk
- Milkfat
- Lactose
- Lecithin
- PGPR (polyglycerol polyricinoleate)
- Peanuts
- Sugar
- Dextrose
- Salt
- TBHQ (tertiary butylhydroquinone)
- Citric Acid
Nutrition Information for Reese’s Peanut Butter Cups
According to Smart Label, one serving of Reese’s PB Cups has the following nutrition information:
- 220kcals
- 13g fat
- 24g total carbohydrates
- 2g fiber
- 22g net carbs
- 22g sugar
- 5g protein
Low Carb Salted Chocolate Peanut Butter Cups Recipe
This low carb and keto-friendly candy uses ingredients that you might already have on hand in a well-stocked keto pantry. These treats are sweet but not too sweet, with rich peanutty flavor and dark chocolate. Additionally, little bit of sea salt on top brings the flavors together.
Ingredients in This Recipe:
- No-sugar-added creamy peanut butter (just peanuts + salt)
- Unsalted butter
- Swerve Confectioners
- Pure vanilla extract
- Stevia glycerite
- Salt
- Stevia-sweetened 70% dark chocolate
- Coconut oil
- Flaky sea salt
Nutrition Information for This Recipe
Each serving (1 large peanut butter cup) of this recipe has the following nutrition information:
- 281kcals
- 28g fat
- 11g total carbohydrates
- 6g fiber
- 5g net carbs
- 1g sugar
- 7g protein
More Homemade Healthy Candy Recipes:
- Healthy Snickers Protein Bars (Low Carb)
- Low Carb Chocolate Peppermint Candy
- Paleo Low Carb Almond Butter Chocolate Bars
- Chocolate Covered Vanilla Buttercream Truffle Candy (Keto Fat Bombs)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Salted Chocolate Peanut Butter Cups Recipe
Ingredients
- 3/4 cup no-sugar-added creamy peanut butter see note
- 4 tablespoons unsalted butter softened slightly
- 4 tablespoons Swerve Confectioners
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon stevia glycerite
- 1/8 teaspoon salt
- 350 g stevia-sweetened dark chocolate chips or chopped
- 1/2 tablespoon coconut oil
- 1/2 tablespoon flaky sea salt
Instructions
- Mix together the peanut butter, butter, Swerve Confectioners, vanilla, stevia glycerite, and salt in a medium bowl. (It will be runny.)
- Melt the chocolate and coconut oil together in a double boiler or microwave.
- Line a muffin tray with 12 paper liners. Use a pastry brush to brush melted chocolate on the bottom and 3/4 of the way up the sides of the paper liners. Freeze to solidify the chocolate, about 10 minutes.
- Divide the peanut butter mixture between the 12 cups. Tap the tray on the countertop a few times to help spread out the peanut butter. Freeze to stiffen the peanut butter mixture, about 15 minutes.
- Spoon the remaining chocolate on top of the peanut butter layers. Freeze 5 minutes to semi-set the chocolate, and then sprinkle the flaky sea salt on top.
- Freeze or refrigerate to set the chocolate.
- Store covered in the fridge for up to 1 month.
Helpful Tips
Nutrition
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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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