Low-Carb Keto Peanut Butter Cups

Low-Carb Keto Peanut Butter Cups

GF DF RSF PLANT BASED

Low-Carb Keto Peanut Butter Cups

This is my deliciously healthy version of the famous peanut butter cup, these are every bit as tasty and a great way of using my ultimate raw chocolate recipe. Feel like getting creative? Try my alternative flavour combinations below such mixed berry, coffee crunch and terrific turmeric. This recipe is gluten-free, dairy-free, refined sugar-free and 100% plant based.

Ever wondered how I make my sweet treat recipes sugar-free, low-carb and keto without missing out or changing the flavours we all know and love? Well it all comes down to the Maple Flavoured Monk Fruit Sweetener I use. It is the only Maple Flavoured Syrup on the market that works exactly like the real deal in recipes meaning you get the same sweet taste but it's completely zero GI, gluten-free, sugar-free and natural!

And it turns out I have your exclusive access to it here in Australia, that's right, I have the direct and only access to the Lakanto Maple Flavoured Monk Fruit Syrup right here in OZ, so you can get it shipped straight to your door! Don't believe me? 


CLICK HERE TO CHECK OUT THIS EPIC RANGE OF LOW-CARB KETO SWEETENERS!


Looking for more healthy cooking inspo in the kitchen? Don't forget about my new cookbook The Fast Low-Carb Kickstart that combines Low-Carb Keto recipes with Intermittent Fasting!

You can get a FREE copy of it with this 10 Week Program Special too!

For a limited time I am running my 1/2 Price Program and Cookbook Special for my 10 Week Online Program of Meals, Mindset and Moves. You'll receive over 400+ recipes, mindset coaching and daily workouts plus so much more PLUS a best selling Luke Hines cookbook of your choice including The Fast low-Carb Kickstart!  

Select your preferred cookbook now and start today!


  • INGREDIENTS

    MY ULTIMATE SUGAR-FREE LOW-CARB KETO CHOCOLATE

    220 g cacao butter, melted
    250 ml (1 cup) melted coconut oil, plus extra if needed
    250 g (2 cups) cacao powder, plus extra if needed
    1 teaspoon vanilla bean paste or powder
    2–4 drops of liquid stevia or
    250 ml (1 cup) Maple Flavoured Monk Fruit Sweetener plus extra if needed, GET IT HERE

    PEANUT BUTTER FILLING

    3 tbs peanut butter

    BERRY BURST FILLING

    1 handful of your favourite frozen berries
    1 tbs shredded coconut, plus extra for garnish

    TERRIFIC TURMERIC FILLING

    3 tbs macadamia butter
    1/2 vanilla pod, split and seeds scraped
    1/2 tsp ground cinnamon
    Pinch of ground turmeric, plus extra for garnish

    COFFEE CRUNCH FILLING

    3 tbs almond butter
    1 tbs ground espresso coffee
    1 tsp roasted coffee beans, crushed, plus extra whole beans, for garnish

  • METHOD

    In a saucepan over medium–low heat, gently stir the cacao butter and coconut oil until well combined.

    Remove the pan from the heat and gently whisk in the cacao power, vanilla and your Maple Flavoured Monk Fruit Sweetener. Keep whisking until thick, creamy and well combined, then taste and evaluate the consistency and sweetness as follows:

    For a thicker darker chocolate, add some more cacao powder.

    For a smoother chocolate, add some more coconut oil.
    For a sweeter chocolate, add some more sweetener of choice.


    Once the chocolate is to your desired taste and consistency, remove from the heat and get onto your fillings.

    Line a regular 12-hole or large 6-hole muffin tin with paper cases.

    Make your filling of choice by putting your filling ingredients in a small bowl and stirring to combine (if you’re making peanut butter cups then there’s nothing to do here!).

    Fill the paper cases one-third of the way up with the melted chocolate, then transfer to the freezer and leave to set.

    Once set, spoon 1/2 teaspoon of your chosen filling over each chocolate base. Remelt the chocolate in the saucepan if need be, then pour over the filling to cover. Top each with a little sprinkling of your chosen garnish (or leave plain if making peanut butter cups), then return to the freezer until set.

    Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.

    TIP: Each filling makes enough for six large or 12 regular-sized cups. So, if you decide to make all four flavours, reduce each filling recipe by three-quarters.

    Makes 12 regular-sized or 6 large cups

    (Store any leftover chocolate in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months.)

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