How to Make Keto Peanut Butter Cups | Easy Low Carb Sugar Free Peanut Butter Cups Recipe

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Print the FULL recipe here:

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In this episode of In the Kitchen with Matt we will show you how to make keto peanut butter cups. This low carb sugar free peanut butter cup recipe is really easy to make, using just a few ingredients. Like chocolate and peanut butter cups but you don’t want all of those carbs? Try out these keto peanut butter cups, a great treat for someone wanting to be a bit more healthy. I am in my brother Jared’s kitchen again. He has been on the keto diet for almost 7 months now, and he is loving the changes he has seen. He asked me to help him make some cooking videos that were all keto friendly. If we can make these, you can make them! Let’s get started!

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Ingredients:
1 1/4 cups to 2 cups (9 to 10 ounce bag) of sugar free chocolate chips (280g to 350g)
1 Tbsp of coconut oil (15g)
1 Cup of sugar free peanut butter (250g)
1 to 1 1/2 cups of almond flour (100 to 145g)
pinch of salt
1 Tbsp. xylitol sweetener:

Tools:
bowls
spoon
microwave or double boiler
paper cups
muffin pan

**Note, you can use less peanut butter and almond flour, which is what I have here. And you can play with the ratios, it doesn’t have to be exact. πŸ™‚ You just want to start with some peanut butter and add enough almond flour until it isn’t super sticky anymore.

I did some calculations using this site:

This is what I came up with per peanut butter cup for Nutrition. In the ingredients list I put too much chocolate. In the video we only used 10 ounces or 1 1/4 cups of chocolate but you may need more or less depending on the size you make them. But then again my calculations could be super wrong as well. lol. The ones we made are huge, much bigger then the Reese’s ones at the store. So these can certainly be made much smaller, like in the mini muffin pan size, if so they would be less about half of what I have here.
​
Carbs: 14.5 g (9 g Net Carbs)
Protein: 9.6 g
Fat: 27 g

Compare that to 1 package of 2 Reese’s peanut butter cups:

Carbs: 24.9 g (23.3 g Net Carbs)
Protein: 4.6 g
Fat: 13.7

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