Keto "Reese's" Style Peanut Butter Cups
This recipe is inspired by my all-time favorite candy: Reese's Peanut Butter Cups! It's that time of year again, when Halloween candy is everywhere, and because I'm a chocoholic, all that candy is very tempting. I made a basic peanut butter cup recipe back in 2020, but I've wanted to revisit it and create a filling that is closer to the crumbly peanut butter that melts smoothly in your mouth, just like the real Reese's cups, while still keeping the carb count low. These peanut butter cups satisfy that chocolate craving and contain just 1 net carb each.
This recipe uses allulose, which is not as sweet as regular sugar, so I also add powdered stevia. I do not recommend liquid stevia because it can cause the peanut butter to seize and become very thick. However, you can use any powdered sweetener you prefer to adjust the sweetness to your taste. I used about 1 tsp. of powdered stevia, but you can start with a smaller amount and add more as needed.
I recommend using a stand mixer for this recipe because you will need to pour the hot liquid into the peanut butter mixture while the mixer is running. This can be difficult with a hand mixer because the peanut butter mixture will be fairly thick.
For the chocolate coating, I found that Trader Joe's Allulose Chocolate Chips gave the best results and set up very firm. I also tried Bake Believe Milk Chocolate Chips, but they are higher in carbs, and the coating remained so soft that the peanut butter cups had to be refrigerated. Bake Believe Semi-Sweet Chocolate Chips produced very good results, are lower in carbs, and set up nice and firm. The recipe also includes a small amount of coconut oil, but you can substitute cocoa butter, shortening, or another fat that remains solid at room temperature. The instructions below explain how to melt the chocolate chips on the stovetop over a pan of simmering water, but you can also melt them in the microwave. If using a microwave, heat the chocolate at 50% power in 30-second intervals, stirring after each interval.
Metallic Cupcake liners work best rather than just the plain paper because the oils from the chocolate will seep into the plain paper, the ones I purchased from Amazon are linked below.
My Curated Amazon Shop Page- https://www.amazon.com/shop/ketoupgrade?ref_=cm_sw_r_cp_ud_aipsfshop_JS4F0TTTES6FHS472KAV
Christmas Metallic Cupcake Liners- https://amzn.to/3B9ZIm0
Silver Metallic Cupcake Liners- https://amzn.to/4imJM0e
Multi Color Metallic Cupcake Liners- https://amzn.to/4zAtdWi
Wilton Cupcake Pans- https://amzn.to/3WuXBDg
Accuweight Scale - https://amzn.to/4jMvhSY
Etekcity Food Scale- https://amzn.to/3HEudTS
Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg
Mini Offset Spatula - https://amzn.to/3e4i09O
Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K
Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd
Measuring spoons- https://amzn.to/3N07v7b
Round Cutters- https://amzn.to/4suCpYO
Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE
Parchment Sheets- https://amzn.to/3U5kGbg
Kitchen Rulers- https://amzn.to/49x2LSo
Rolling Pin with bands- https://amzn.to/44pqu5u
Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)
Durelife Allulose- https://amzn.to/4of141j
Durelife Pure Stevia Powder- https://amzn.to/4BcyfKj
(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)
Keto Chocolate Peanut Butter Cup Recipe
Peanut Butter Filling
Ingredients
80 g (1/2 cup) Allulose
28 g (2 Tbs.) Water
256 g (1 cup) Peanut Butter
1/2 tsp. Salt
1 1/2 tsp. Vanilla Extract
Powdered Stevia, to taste
Instructions
Add the allulose and water to a medium, flat-bottomed saucepan. Bring the mixture to a boil over medium heat and cook until it reaches 290°F, swirling the pan occasionally so the liquid heats evenly.
Place the peanut butter, salt, vanilla extract, and powdered stevia in the bowl of a stand mixer. Beat until combined, scrape down the sides of the bowl, and mix once more.
Once the allulose reaches 290°F, remove the saucepan from the heat and allow the bubbling to subside. Turn the mixer to medium speed. Carefully and slowly stream the hot liquid down the inside of the mixing bowl and into the peanut butter, taking care not to pour it directly onto the mixing paddle. This should take about 30 seconds.
After all the liquid has been added, stop the mixer, scrape down the sides of the bowl, and continue mixing until a dough forms.
Turn the dough out onto a piece of parchment paper. Place a second piece of parchment paper on top, then gently roll the dough into an even 1/4-inch-thick sheet.
Using a round cookie cutter that is approximately the same size as, or slightly smaller than, the cupcake liners, cut the dough into peanut butter disks. Slide the parchment paper onto a baking sheet and place into the refrigerator for 2 minutes. Once chilled remove the disks onto a parchment lined baking pan and reroll the remaining dough and continue cutting until all the dough has been used, then refrigerate the disks to chill.
Chocolate Coating
Ingredients
9 oz. Keto Semi-Sweet Chocolate Chips
3 tsp. Solid Coconut oil
Instructions
Fill a medium saucepan halfway with water and bring it to a simmer over medium heat.
Add the chocolate chips and coconut oil to a medium metal mixing bowl. Once the water is at a simmer turn to low and set the bowl over the saucepan of simmering water. As the chocolate begins to melt, remove the bowl from the heat and stir occasionally. Do not allow chocolate to exceed 95° F. You want all the chips melted and the chocolate to be below 90 degrees F
Prepare foil cupcake liners by trimming them to about 1 inch high, if desired, and placing them in cupcake pans 3 at a time.
Prepare a pastry bag or heavy-duty freezer bag by opening it inside a container and folding the top edge over the sides. This will make it easier to pour in the melted chocolate.
Once the chocolate reaches 95° F, with many chips left remove it from the heat and stir until all the chips have melted. Pour the melted chocolate into the prepared pastry bag.
For this step, I recommend working with three cups at a time and returning the remaining peanut butter disks to the refrigerator, so they do not become too soft. Remove three disks from the refrigerator and pipe about 8 g of chocolate into the bottom of 3 prepared cupcake liners. Tap the pan on the counter several times to flatten the chocolate. Place a peanut butter disk on top of the chocolate and press it down so the chocolate rises along the sides of the disk, level with the top. Pipe about 4 g of chocolate over each disk, then tap the pan again to level the chocolate. Using the back of a teaspoon, smooth the chocolate all the way to the edges so it connects with the chocolate surrounding the peanut butter disk. Repeat until all the cups are assembled. If the chocolate becomes too thick, set it over the hot water for about 30 seconds and stir. Try to keep the melted chocolate at approximately 90°F, when it is easiest to work with.
Once the chocolate cups are assembled, refrigerate them until the chocolate is completely firm. If you notice any holes in the chocolate after it sets, fill them with a small amount of melted chocolate. Any remaining holes may allow the allulose in the peanut butter filling to seep through.
For best results, store the peanut butter cups in the refrigerator in a airtight container.
Macros 1/19
140 Calories
11g Fat
10g Total Carbs
6g Fiber
3g Sugar Alcohol
1g Net Carbs
4g Protein
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