Sugar-Free Peanut Butter Milk Chocolate Cups

Love Reese's peanut butter cups? Then you'll love these healthy sugar-free peanut butter & milk chocolate cups!

The recipe is really simple and doesn't require any additional sweetener. We've got creamy peanut butter layer sandwiched between two layers of sugar-free milk chocolate. And if you prefer dark chocolate, you can use 85% or 90% chocolate chips instead.

Can't eat peanut butter? You can use almond butter instead or try toasted coconut butter like I did in these Toasted Coconut Chocolate Cups. You can even make them nut-free and coconut-free and try these White Chocolate Raspberry Cups!

When choosing sugar-free chocolate, opt for products sweetened with stevia, Erythritol, Xylitol or Allulose. Avoid chocolate chips and bars sweetened with Sorbitol, Maltitol or IMOs and these would spike your blood sugar levels despite being used in "sugar-free" products.

You can create your own recipes and make modifications to any of my recipes directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    15 minutes 
Overall:      1 hour

Nutritional values (per cup)

Total Carbs	11.7	grams
Fiber	7.6	grams
Net Carbs	4.1	grams

Protein	6.6	grams
Fat	25.6	grams
of which Saturated	12.1	grams

Energy	272	kcal

Magnesium	79	mg (20% RDA)
Potassium	158	mg (8% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 4 cups)

¹/₃ cup unsweetened peanut butter, chunky or smooth (85 g/ 3 oz)
2 tbsp virgin coconut oil (30 ml)
³/₄ cup sugar-free milk chocolate chips or chopped chocolate (85 g/ 3 oz)
flaked sea salt

Instructions

Place the peanut butter (smooth or chunky) and half of the coconut oil in a bowl and microwave for a few seconds, until soft enough to mix and combine.
Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the milk chocolate chips or chopped chocolate bar and the remaining coconut oil and let it melt. Stir to combine and take off the heat.
Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set.
Note: We're using a medium sized muffin tray to make medium cups but you can use a smaller muffin pan to make more bite-sized mini cups.
Add the peanut butter layer, a heaped tablespoon per cup. Place back in the freezer for 10 minutes.
Once set, add the remaining melted milk chocolate, about 1 tablespoon (15 ml) each. Sprinkle with a few flakes of sea salt. Return back into the freezer to set for another 10 to 15 minutes.
When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.
Enjoy directly from the fridge or freezer.