Since restarting keto again after my basal cell carcinoma surgery, I have had a ravenous sweet tooth. I know, I know, you are supposed to “slay the sugar dragon” and lose your desire for sweet all together… but I am just not there yet. Sometimes I just NEED a little bit of something sweet. Prior to keto my all time favorite was Reeses Peanut Butter Cups, so I set out to make myself a keto version. These keto peanut butter cups aren’t exactly the same – but they sure are close! And one thing is for sure – they are absolutely delicious.
Now I used to scoff at the idea of “keto friendly” chocolate, and many people have shared their experience with “sugar free” treats being well… “cleansing” (and not in a good way) so I knew I needed to use good ingredients to cute my sweet tooth but not hurt my stomach. When I visited WholeFoods a couple months ago I picked up a bar of Lily’s Chocolate and totally fell in love. I knew Lily’s was going to be what I used for all of my keto chocolate goodies.
Now I have one ingredient in here that may raise some eyebrows – but I am going to ask you to not knock it before you try it – and it is pink Himalayan sea salt. Even though creamy peanut butter has a bit of salt already, I love adding just a pinch of the pink salt to cut the sweetness but also for the added health benefits. Pink Himalayan Sea salt has 84 minerals and trace elements including calcium, magnesium, potassium, copper, and iron. It helps you replenish your electrolytes that are often lost on the ketogenic diet. Tastes great and good for you – total win. This is the one I use.
Simple and delicious - these Keto Peanut Butter Cups will cure even the strongest sweet tooth!
- 6 oz Lily's Dark Chocolate Chips
- 1/2 cup smooth peanut butter
- 2 Tbsp butter
- 1/4 cup powdered Stevia
- 1/2 tsp vanilla extract
- 1/2 tsp Pink Himalayan Sea Salt
- 1 Tbsp coconut oil
Combine the peanut butter, Stevia, butter, and salt until smooth.
In a microwave, melt chocolate chips, vanilla extract, and coconut oil for 30 seconds to a minute, and stir until smooth.
Drop teaspoonfuls of the chocolate mixture into paper-lined miniature muffin cups.
Drop a scant teaspoonful of peanut butter mixture into each cup, and top with another teaspoonful of chocolate mixture, spreading it around with the back of the teaspoon to cover the peanut butter mixture.
Refrigerate until set. Refrigerate in an airtight container to store.
Keto Peanut Butter Cups