85 minutes
A delicious, guilt-free indulgence perfect for a low-carb diet, combining creamy peanut butter and rich dark chocolate.
Creamy Peanut Butter (unsweetened And Salted)
cups
0.25 sticks
Cacao Butter, Chopped
0 oz
Powdered Erythritol Sweetener
cups
teaspoons
Sugar-Free Dark Chocolate Chips Or Chunks, Chopped
0 oz
1. Prepare Pan
Begin by lining a standard 12-cup muffin pan with parchment paper cupcake liners or silicone liners. This step ensures that your cups will come out smoothly without sticking to the pan.
2. Melt Butters
In a medium saucepan over low heat, melt together the creamy peanut butter, unsalted butter, and chopped cacao butter. Stir continuously to ensure a smooth mixture, free of any visible lumps. This gentle heat helps the ingredients blend smoothly without scorching.
3. Add Sweetener and Vanilla
Once everything is melted and combined, stir in the powdered erythritol sweetener and vanilla extract. Mix until the sweetener is fully dissolved and the mixture is free of lumps. This step is crucial for an even texture and taste.
4. Fill Muffin Cups
Pour the melted mixture into the prepared muffin cups, filling each one about one-quarter full. This will create a solid base for your peanut butter chocolate cups. Place the muffin pan in the refrigerator and let it chill until the mixture is firm, which should take about an hour.
5. Melt Chocolate
While the peanut butter layer is firming up, melt the sugar-free dark chocolate. Place the chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until the chocolate is completely smooth. This method ensures that the chocolate melts gently and evenly.
6. Add Chocolate Layer
Once the peanut butter layer is firm, drizzle about 1 teaspoon of the melted chocolate over each cup. Spread it gently to create an even layer. Return the muffin pan to the refrigerator and let the chocolate set for 10-15 minutes until it is firm and glossy.
7. Store and Serve
Store your decadent low-carb peanut butter chocolate cups in the refrigerator. They will keep well for up to a week, making them a perfect make-ahead treat.
Select high-quality, unsweetened chocolate and natural, no-sugar-added peanut butter to ensure the best flavor and texture in your low-carb peanut butter cups.
Properly tempering your chocolate will give your peanut butter cups a professional, shiny finish and a satisfying snap. Use a candy thermometer to monitor the temperature.
Use powdered or very finely granulated erythritol or a blend of erythritol and stevia to avoid a gritty texture in your low-carb cups.
Use high-quality silicone molds for consistent shape and easy removal of the peanut butter cups without cracking the chocolate shell.
Ensure your peanut butter is at room temperature and consider adding crushed peanuts for texture or mix until creamy for a smooth finish.
Comments (0)