Keto Peanut Butter Cups - Only 3 Ingredients (Fat Bomb) (2024)

These Keto peanut butter cups are my new favourite3 ingredient fat bomb recipe, mainly because they are a tasty delicious keto snack

WHAT? Yup, three-ingredientketo fat bombs never tasted so great. Bonus extra little step outside of the comfort zone.

Keto Peanut Butter Cups Ingredients

Sugar-Free Dark Chocolate: I honestly just use Lindt 95% dark chocolate which you can get from coles and Woolworths pretty cheaply. However, I know that a few brands like Lilly’s and others do stevia-sweetened dark chocolate which works very well also.

Butter: I recommend getting salted butter if you can. Kerrygold has great butter, but here in Australia pretty much all butter is grass-fed to a certain extent. Buy good quality butter, keep it simple.

Peanut Butter: Macro organic does a great peanut butter that works really well in this recipe. Smooth is best.

Keto Cups Tips

• Place 6 paper cupcake molds into a cupcake tray.
• Either using a double boiler or a microwave, melt the butter and the chocolate together until completely combined.
• Pour half of the melted chocolate mixture into the bottom of the 6 cupcake molds. Put in the freezer for 10 mins until the top is hard.
• Place about a teaspoon of peanut butter on top of each solidified chocolate mould, making sure the peanut butter isn’t touching the sides.
• Place in the freezer again for 10 mins.
• Pour the remaining melted chocolate and butter mixture over the peanut butter (hopefully covering the peanut butter) and place in the freezer until ready to eat.

If it does touch the edges, don’t worry! You can spread it out and simplymake a peanut butter layer, which tastes just as great and isn’t so precise.

This recipe will make 6 peanut butter cups using small cupcake-sized liners.

You can make these any size, but be sure to watch the calories on these ones, because 1 fat bomb is nearly 300 calories. A perfect fatty snack, but also a danger zone if binge eating is a thing for you.

Frequently Asked Questions

Can I Use Other Fillings If I’m Allergic To Peanuts?

Of Course! peanut butter is a tricky one these days, especially to the overwhelmingallergic reactions some people can have if peanuts have been used, or any nuts in general.

If you can handle coconut (because it’s technically not a tree nut), you could create a peppermint fat bomb by using 4 tablespoons of coconut oil instead of peanut butter and mixing it with some peppermint extract, and 1 tablespoon of erythritol.

Make sure its powdered erythritol otherwise you’ll have crunchy middle bits… you don’t make friends with crunchy middle bits.

Not a fan of coconut? Try cream cheese!

Otherwise, if you’re totally against nuts, instead try adding a dollop of cream cheese mixed with any extract you can think of (vanilla, banana, rum) etc. This would still have a similar texture, but wouldn’t contain the nuts.

How To Store Keto Cups

I usually just store these in the fridge, but they can also be stored in the freezer to extend their life a little.

If you do store them in the freezer, let them rest for 15 minutes before you bite into one.

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