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Peanut butter and chocolate lovers, rejoice! This recipe for dark chocolate mini peanut butter cups has only 4 ingredients, no added sugars and is less than 1 net carb per cup!

Dark Chocolate Peanut Butter Cups

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Did you guys see the photo I posted of these bad boys last week?! I’m SO excited to finally share this homemade peanut butter cups recipe with you!! There are a ton of recipes out there on the web for unreal peanut butter cups, but I think these ones are extra special for a few reasons:

there is NO added sugar, not even the un-refined kind!
they are DARK chocolate – dark, dark!
they’re gluten-free and low-carb!
they’re mini – mini is always better!!

Are these mini peanut butter cups actually sugar-free?

In the interest of full transparency, there is some sugar in this recipe, but that’s just the sugar that comes from the 90% chocolate. I believe there is only 2 grams of sugar in a 30 gram serving of 90% chocolate! Also, I did some calculations (see kids, math DOES come in handy in the real world) and in this whole recipe, there’s only 18 grams of carbs. That’s less than 1 gram of net carbs per peanut butter cup! Not too shabby for those on a keto or low-carb diet.

Dark Chocolate Peanut Butter Cups

I’ve been making these so much lately, I should probably take a break. Probably. Which means I probably won’t…at least not for a while. I’d say I’d stop making them when I get sick of them, but I’m pretty sure that’s not even possible!? Anyway. You’ve got to try them. Just a word of warning – once you start – you really can’t stop. Last night you would have found me rooting under the fridge trying to fish one out that rolled away. I was NOT going to let that one get away!

Do you have to use 90% chocolate for this recipe?

A few other little things to point out: I only use Lindt 90% chocolate . I’ve tried a few other brands but they are too bitter for my liking. I’m not being paid to say this! Feel free to use whatever brand you like best, and you can also use a 70% or 80% bar, just keep in mind this will change the amount of sugar in the cups.

Another thing. I only use all-natural peanut butter in these. Just nuts. I assume that if you used the more processed kind, these would be DELICIOUS. But this would also change the sugar content, and add a few other ingredients to the mix.

Dark Chocolate Peanut Butter Cups

How do you make dark chocolate mini peanut butter cups?

First things first, you need to get yourself a mini muffin tin! I always use this one.

Line the muffin tin with mini cupcake liners, then melt the chocolate with coconut oil. Once it’s melty and smooth, pour about 1 tsp of the chocolate in the bottom of each cup. Freeze that chocolate for about 5 minutes, then add the peanut butter on top. Smooth it out a bit, then add the remaining chocolate on top. Freeze again and add some sea salt flakes on top.

Just like that, they’re ready!

Oh, and have I mentioned that they’re only 4 ingredients? Another checkmark for the WINNING category!

I’m done gushing about these cups. I think. We’ll see.

Now go make some!

You all know I LOVE my three ingredient treats. Check out a few other scrumptious ideas for sweet treats on the blog!

And if you’re in need of low-carb goodies, I’ve got:

Dark Chocolate Mini Peanut Butter Cups

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5 from 19 reviews

Author: Katherine
Total Time: 15 minutes
Yield: 24 mini cups 1x

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Description

Peanut butter and chocolate lovers, rejoice! With only 4 ingredients, no added sugar and < 1 net carb per cup, you can have a ton of these mini peanut butter cups without too much guilt!!

Ingredients

Scale

3oz 90% dark chocolate*, chopped
1/2 cup coconut oil
1/4 cup cocoa powder
1/4 cup all-natural peanut butter
Sea-salt flakes, for topping (optional)

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Instructions

Line a 24-count mini muffin tin with paper liners and set aside. In a microwave-safe bowl, add the chopped dark chocolate along with the coconut oil, and heat on high in 30 second increments, stirring in between, until melted and smooth. Whisk in the cocoa powder until smooth.
Pour 1 tsp of the chocolate mixture into the bottom of each paper liner. Place in the freezer for about 5 minutes to harden up. Remove from the freezer, and place 1/2 tsp peanut butter on top of the chocolate bottoms. Smooth it out a bit with the back of a spoon. Divide the remaining melted chocolate mixture among the cups, on top of the peanut butter (about 1/2 tsp each). Freeze until solid again, about 10 minutes. Sprinkle some sea salt on the tops of the peanut butter cups once frozen. Enjoy from frozen!

Peanut butter cups will store best in the freezer, in an airtight container for 1-2 weeks. You can also store them in the fridge, but they’ll be much softer and may not hold their shape as well.