Sugar-free peanut butter cups
Snappy chocolate shells around a soft, salty peanut butter center, made in a muffin tin with no candy thermometer in sight. They taste like the candy-aisle classic, and they live in the fridge, ready when you are.
- Time
- 20 min (15 prep + 5 cook)
- Servings
- 12
- Per serving
- 151 kcal
- Protein
- 4 g
Ingredients
Chocolate shell
- 1 tbsp coconut oil, refined
Filling
- 1/2 cup + 1 tbsp lower sugar peanut butter, natural, no sugar added, well stirred
- 1/2 tsp vanilla extract
- 1 1/2 tbsp erythritol, powdered and sifted
- 1/4 tsp salt
Steps
- Line a 12-hole muffin tin with paper or silicone liners. Melt the chocolate chips with the coconut oil in short bursts in the microwave, stirring between each, until smooth.
- Spoon a heaped teaspoon of the chocolate into each liner, tilt to coat the base and freeze 5–10 minutes, until firm. Keep the rest of the chocolate warm.
- Stir the peanut butter, vanilla, erythritol and salt together. Spoon about a tablespoon onto each chocolate base and spread it lightly so it stops just short of the edge of the liner.
- Spoon the remaining chocolate over the top so it runs down the sides and covers the filling. Freeze 20 minutes, until set. Keep in the fridge up to 4 days, or 3 months in the freezer.
Good to know
Why did my chocolate turn thick and grainy?
It seized, usually from a drop of water or a water-based flavoring. Keep the bowl and spoon dry and melt in short bursts, stirring between each.
Alternative
Per
- Calories
- 559
- Protein
- (10%)
- 15 g
- Fat
- (74%)
- 50 g
- Carbohydrates
- (16%)
- 31 g
- of which sugar
- 3 g
- Fiber
- 13 g
- Sodium
- 315 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1812 kcal goes into the pot and 324 g of ingredients comes out as about 324 g of food: 559 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.