Keto Peanut Butter Cup Cookies: Low carb Recipe

Sharing is caring!

Ah, peanut butter cups. They were the forbidden fruit of my pre-keto days – the sweet treat that I'd always find myself gravitating towards, especially during moments of weakness. But ever since I embarked on this low-carb journey, I had to wave goodbye to those store-bought sugar-laden bites. But, hey, it’s not all gloomy. Enter: Keto Peanut Butter Cups. A simple concoction of delightful ingredients, that satisfy the sweet tooth without going overboard on the carbs.

What Are the Keto Peanut Butter Cookie Cup Key Ingredients?

• Almond Flour: Serves as a low-carb, gluten-free base, giving structure to the cookie cups.
• Baking Powder: Aids in leavening, making the cookie cups light and fluffy.
• Swerve Confectioners Sugar Substitute: Delivers sugar-free sweetness to keep the recipe keto-friendly.
• Egg: Binds the ingredients together, contributing to the texture of the cookie cups.
• Vanilla Extract: Adds a rich, sweet aroma enhancing the overall flavor.
• Melted Butter: Provides moisture and richness to the cookie dough.
• Sugar-Free Reese’s Mini Peanut Butter Cups: Offers the classic peanut butter and chocolate flavor while remaining low in sugar.

Keto Mini Peanut Butter Cookie Cups Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 12

Net Carbs: 2 net carbs per serving

Ingredients:

• 1 C. Almond flour
• ½ tsp. Baking powder
• ⅓ C. Swerve confectioners sugar substitute
• 1 Large egg
• 1 tsp. Vanilla extract
• 1 Tbsp. Melted butter
• 12 Sugar free Reese’s mini peanut butter cups

Instructions:

1. Heat oven to 350 degrees.
2. Mix almond flour, baking powder, Swerve, egg, vanilla, and butter in a bowl.
3. Put some batter in each mini muffin tin slot, shaping it into a cup.
4. Bake for 10 minutes until they're lightly browned.
5. If any cups puff up too much, press them down with a butter knife or spoon.
6. Let the cups cool for 5-10 minutes.
7. Put a peanut butter cup in the center of each one and let them cool completely.

Tips

1. Room Temperature Ingredients: For smoother mixing, ensure your egg and butter are at room temperature before you start.
2. Greasing the Muffin Tin: Generously grease your mini muffin tin to ensure the cookie cups can be removed easily after baking.
3. Evenly Pressing the Batter: When forming the cups in the muffin tin, press the batter evenly up the sides to create a uniform cup shape. This helps in even cooking and a better hold for the peanut butter cups.
4. Prevent Over-Browning: Keep an eye on the cookie cups in the last few minutes of baking to prevent over-browning. They should be just lightly golden.
5. Reshaping the Cups: If the cookie cups puff up during baking, gently press them down while they're still warm to maintain the cup shape. A teaspoon or the back of a wooden spoon works well for this.
6. Cooling Time: Allow enough time for the cookie cups to cool in the tin before adding the peanut butter cups. This prevents melting and helps the cups retain their shape.
7. Adding the Peanut Butter Cups: Place the peanut butter cups in the center of the cookie cups while they are still slightly warm. This allows them to meld slightly with the base, ensuring they stay in place.
8. Storing the Cookie Cups: Once completely cooled, store them in an airtight container at room temperature or in the refrigerator if you prefer them chilled.

This recipe offers a delicious way to enjoy a classic treat while staying true to a keto lifestyle. The combination of almond flour, sugar-free sweeteners, and sugar-free peanut butter cups creates a delightful dessert that's low in carbs but high in flavor. It's a perfect example of how a keto diet can still include sweet indulgences.

Sharing is caring!