Low Carb Double-Stuffed Peanut Butter Cups
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Introduction
Peanut butter and chocolate. Is there really a better combination? Sure, there’s bacon and eggs, cookies and cream, and biscuits and gravy, but nothing comes close to the almighty peanut butter and chocolate duo.
The only problem is, if you’re trying to stay away from sugar and carbs, it’s hard to find a good peanut butter cup. I’ve always heard, “All good inventions are created out of necessity,” and I think that could be said of this recipe!
When I could no longer deprive myself of the simple pleasure of enjoying a peanut butter cup, I knew I had to do something.
Why Upside Down?
I wish I had a really interesting answer to this question. I wish I could say that turning them upside down made them taste better or that it made some special ingredient really stand out … but I can’t.
The truth is, the only reason I turned them upside down is because the bottom layer of chocolate was really smooth and looked great, and the top layer… didn’t.
Either way, if you eat them right-side up or upside down, they will still taste scrumptious!
Good in Every Way
These peanut butter cups are chock-full of chocolate and peanut butter without traditional sugar. Trust me though, unless you look at the recipe, you would never know!
They taste so close to the real thing that it’s almost scary. If you’re following a strict low-carb, low-sugar diet, you know exactly what I’m talking about; you bite into something and it tastes a little too good, and you think to yourself, “Oh no, did I just eat something I shouldn’t have!?”
With this recipe, you can enjoy a peanut butter cup while keeping the ingredients aligned with a low-carb approach. They’re rich, though, so portion size still matters.
Go-To Treat
The next time you feel the overwhelming urge to indulge in a sugary snack, don’t reach for anything other than these absolutely delicious low-carb peanut butter cups. I promise you won’t regret it!
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Enjoy!
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Ingredients
For Chocolate (Top and Bottom Layers)
- ¼ cup cocoa powder, unsweetened
- 3 tbsp butter, unsalted, softened
- ¼ cup heavy whipping cream
- 4 tbsp lakanto classic monkfruit sweetener
For Peanut Butter (Middle Layer)
- ¼ cup peanut butter, creamy
- 2 tbsp butter, unsalted, softened
- 4 tbsp lakanto powdered monkfruit sweetener
Nutrition Facts
6 servings per recipe| Per Serving 190 | Per Recipe 1140 | |||
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 15 each | 10 | 60 | ||
| 3 servings of butter, unsalted (3 tbsp) @ 100 each | 50 | 300 | ||
| 4 servings of heavy whipping cream (¼ cup) @ 50 each | 33.33 | 200 | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 190 each | 63.33 | 380 | ||
| 2 servings of butter, unsalted (2 tbsp) @ 100 each | 33.33 | 200 | ||
| 18g | 24% | 111g | 142% | |
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 1 g each | 0.67 g | 4 g | ||
| 3 servings of butter, unsalted (3 tbsp) @ 11 g each | 5.5 g | 33 g | ||
| 4 servings of heavy whipping cream (¼ cup) @ 5 g each | 3.33 g | 20 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 16 g each | 5.33 g | 32 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 11 g each | 3.67 g | 22 g | ||
| 9g | 46% | 55g | 275% | |
| 3 servings of butter, unsalted (3 tbsp) @ 7 g each | 3.5 g | 21 g | ||
| 4 servings of heavy whipping cream (¼ cup) @ 3.5 g each | 2.33 g | 14 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 3 g each | 1 g | 6 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 7 g each | 2.33 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 38mg | 13% | 230mg | 77% | |
| 3 servings of butter, unsalted (3 tbsp) @ 30 mg each | 15 mg | 90 mg | ||
| 4 servings of heavy whipping cream (¼ cup) @ 20 mg each | 13.33 mg | 80 mg | ||
| 2 servings of butter, unsalted (2 tbsp) @ 30 mg each | 10 mg | 60 mg | ||
| 75mg | 3% | 460mg | 20% | |
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 40 mg each | 26.67 mg | 160 mg | ||
| 4 servings of heavy whipping cream (¼ cup) @ 5 mg each | 3.33 mg | 20 mg | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 140 mg each | 46.67 mg | 280 mg | ||
| 17g | 6% | 104g | 38% | |
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 3 g each | 2 g | 12 g | ||
| 4 servings of heavy whipping cream (¼ cup) @ 0.4 g each | 0.27 g | 1.6 g | ||
| 6 servings of lakanto classic monkfruit sweetener (4 tbsp) @ 8 g each | 8 g | 48 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 6 g each | 2 g | 12 g | ||
| 1 servings of lakanto powdered monkfruit sweetener (4 tbsp) @ 30 g each | 5 g | 30 g | ||
| 2g | 7% | 12g | 43% | |
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 2 g each | 1.33 g | 8 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 2 g each | 0.67 g | 4 g | ||
| 1g | 6g | |||
| 2 servings of peanut butter, creamy (¼ cup) @ 3 g each | 1 g | 6 g | ||
| 13g | 78g | |||
| 6 servings of lakanto classic monkfruit sweetener (4 tbsp) @ 8 g each | 8 g | 48 g | ||
| 1 servings of lakanto powdered monkfruit sweetener (4 tbsp) @ 30 g each | 5 g | 30 g | ||
| 2g | 14g | |||
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 1 g each | 0.67 g | 4 g | ||
| 4 servings of heavy whipping cream (¼ cup) @ 0.4 g each | 0.27 g | 1.6 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 4 g each | 1.33 g | 8 g | ||
| 3g | 7% | 20g | 39% | |
| 4 servings of cocoa powder, unsweetened (¼ cup) @ 1 g each | 0.67 g | 4 g | ||
| 4 servings of heavy whipping cream (¼ cup) @ 0.4 g each | 0.27 g | 1.6 g | ||
| 2 servings of peanut butter, creamy (¼ cup) @ 7 g each | 2.33 g | 14 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
-
In a medium-sized bowl, mix together cocoa powder and softened butter until a paste is formed.
-
Using a double boiler (or a makeshift double boiler), melt the paste until it becomes a liquid. Stir regularly to prevent scorching.
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Add the heavy cream and monk fruit sweetener to the chocolate mixture and continue to stir until combined.
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Spoon half of the melted chocolate into 6 muffin cups and freeze for five minutes or until solidified.
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In a large bowl, whip together the peanut butter, softened butter, and powdered sweetener.
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Spoon the peanut butter mixture over the solidified chocolate from step 4 and freeze for another five minutes or until solidified.
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Once both the first layer of chocolate and the peanut butter mixture have solidified, spoon the remaining chocolate into the muffin cups and freeze again until solidified.
Notes
- If you prefer to melt a bar of unsweetened baker’s chocolate instead of creating your own chocolate, you can simply skip steps 1-3. Just be sure to sweeten it before you spoon it into the muffin cups!
- We recommend using silicone muffin cups for this recipe. The peanut butter cups will pop right out once they are frozen.
- While you are waiting for the first layer of chocolate and the peanut butter to freeze, take the melted chocolate off the heat. It will thicken up, but when you need it again, return it to low heat. Heating the chocolate for too long can cause the ingredients to separate.
- We recommend Smucker’s natural peanut butter for this recipe. The texture is similar to the filling in a Reese’s cup, and the ingredients work well in this recipe.
