Peanut Butter Cups



  • 1/4 cup butter
  • 1/3 cup powdered Swerve
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 4 oz dark chocolate (85% or higher cocoa)


Makes: 12 servings

  1. In a small sauce pan, combine butter, powder Swerve, peanut butter and vanilla.
  2. Heat over medium-low heat, stirring until mixture is smooth. Do not bring to a boil.
  3. Evenly distribute peanut butter mixture between the tart trays.
  4. Place in refrigerator for 10 mins until chilled.
  5. While the peanut butter tarts are chilling, make the chocolate layer.
  6. In a double-boiler (or you can use a microwave) melt the chocolate until smooth and runny.
  7. Remove the peanut butter cups from the fridge and pour the melted chocolate over each.
  8. Place back into the fridge and let set for 30 minutes before removing from the silicone pan.
  9. Store in an air tight container in the fridge or freezer.
  10. Optionally you can chop peanuts and sprinkle on top after pouring the chocolate.

Just like the real thing!

I love peanut butter cups, I would always pick up a package while I was waiting at the grocery check out looking at all the chocolate bars. The marketers know exactly how to target the sugar addicted. This recipe is a great replacement for those store bought carb loaded cups of heaven. Use a silicone tart pan and the cups will pop out in perfect shape.

Dave and I didn’t really get into keto fat bombs, we just didn’t need them and not many tasted very good. You can use this recipe as a fat bomb, the portions are about right. Freezing them is great if you want a more solid treat.

Nutrition Facts

Amount Per Serving

Fat12.9 g
Net Carbohydrates2.26 g
fiber 0.75 g
Protein2.73 g
Peanut butter layer
Melted chocolate

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