Prep Time15 mins
Cook Time10 mins
Rest Time in Freezer1 hr
Course: Keto Dessert
Cuisine: American
Keyword: keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free
Servings: 18 cups
Calories: 118kcal
Ingredients
Peanut Butter Filling
- 8 tablespoons sugar free peanut butter 128 grams
- 2 tablespoons stick unsalted butter
- 1/2 cups Swerve Confectioner’s Sweetener
- 7 ounces Sugar Free White Chocolate Chips
Instructions
Peanut Butter Filling
- Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
- Add confectioner’s sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
- Stir until mixed well.
Temper White Chocolate
- Use a bain marie (double boiler) to melt chocolate. Use 2 inches water in saucepan and make sure heat-proof bowl does not touch water. Use simmering water and melt ony 3/4 of the chocolate.
- Once it’s melted at about 110 degrees F. take off heat and add remaining white chocolate. Continue to stir.
Peanut Butter Cups
- Fill silicone molds with melted chocolate, making sure to come up the sides.
- Put in freezer for ten minutes.
- Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
- Top with remaining melted chocolate, which you may need to heat again.
- Refrigerate for 15 minutes, before enjoying. You can keep in refrigerator for 3 weeks or freezer for up to 3 months.
Notes
To make peanut butter eggs, I suggest doubling recipe for the filling but not for the chocolate.
Nutrition
Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g
