Sugar-Free Peanut Butter Cups
Creamy peanut butter and rich chocolate come together in these sugar-free peanut butter cups. Perfect for a guilt-free treat, they are easy to make and store, and satisfy any chocolate-peanut butter craving.
Ingredients
- Chocolate Layer
- 1 cup sugar-free chocolate chips stevia or erythritol sweetened
- 1 tsp coconut oil optional
- Peanut Butter Filling
- ½ cup natural unsweetened peanut butter
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt optional
- Optional Toppings
- Chopped peanuts
- Sea salt
- Shredded unsweetened coconut
Instructions
- Line a mini muffin tin with paper liners.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Spoon ~1 tsp melted chocolate into the bottom of each liner and spread evenly. Freeze 5–10 minutes to set.
- Mix peanut butter, sweetener, vanilla, and salt until smooth. Add a few drops of milk or cream if needed.
- Spoon ~1 tsp peanut butter mixture onto each chocolate base and press gently.
- Pour remaining melted chocolate over the peanut butter layer, smoothing the tops.
- Refrigerate at least 30 minutes (or freeze 15 minutes) until fully set.
- Optional: Sprinkle toppings before the chocolate hardens.
Notes
Refrigerate up to 2 weeks in an airtight container.
Freeze up to 2 months; thaw in the fridge before serving.
Chilling each layer ensures the peanut butter stays centered and prevents mixing into the chocolate.