Keto Low-Carb Homemade Peanut Butter and Honey Cups. Low carb, gluten-free, and vegan; these peanut butter and honey cups are easy to make. Keep them in your freezer for a healthy treat.
I decided to try a Keto diet in January to jump-start the new year. Overall, I found that going Keto wasn’t as hard as I thought it would be. I did struggle with finding something sweet that would fit in with this low- sugar lifestyle change.
Then one day a friend on Facebook posted that she loved making Keto Peanut Butter Cups. Her recipe used maple syrup and I wondered how it would taste with honey instead. Because doesn’t peanut butter and honey remind you or your childhood? Yummy!
These are the perfect treat if you are doing Keto or low-carb OR if you just want a healthier treat. Instead of a regular candy bar, you can make these up in less than 15 minutes AND you know what is inside.
Only four ingredients – five if you count sugar. It’s so easy to whip these up.
If you want a little sweeter treat you can add a little Splenda to the peanut butter mixture. I used unsweetened chocolate and if you want to add Splenda to it you can for a sweeter flavor.
You can put them in zip locks or I keep them in an airtight plastic container.
Believe it or not you can make peanut butter cups without nuts. My daughter’s boyfriend has a severe nut allergy. and while I did make these with peanut butter there is a way to make them nut free. (affiliate) There is a product called Wow Butter which is peanut free but tastes like peanut butter. So you can substitute that in this recipe if you want to make a nut-free version!
But if you want to half the recipe you can make 9 at a time. We make 18 and keep them all in the freezer.
Line up 18 mini cupcake liners on your counter.
In small bowl, break up HALF of the chocolate into pieces and microwave for 30 second intervals until melted. Stirring between each interval.
Once chocolate is melted, spoon a teaspoon into each cupcake liner. Swirl them around so that the chocolate coats the sides. Do this at least three times so the chocolate adheres thickly to the sides. If you have leftover chocolate, add it evenly to each of the mini cupcake liners and swirl each on the sides.
Put chocolate coated mini cupcake liners on a baking sheet and put them in the freezer while you make the filling.
Make peanut butter, honey and coconut flour mixture. In a medium mixing bowl add the peanut butter, honey and flour. Mix together until a batter forms and there are no lumps.
Take cupcake liners out of freezer and add 1 teaspoon to each mini cupcake liner. Pop them back in the freezer while you melt the remaining chocolate.
Once topped with chocolate, put the baking sheet back in the freezer and freeze for at least 2 hours.
Once frozen, you can take the peanut butter and honey cups out of the cupcake liners and put them in a plastic bin with a lid or inside zip lock bags. Store them in the freezer for up to 2 months.
These sound amazing. I love how few ingredients they have and how they can be a healthy dessert option. Thanks for the recipe!
Peanut Butter IS nut free. Pea “nuts” are NOT nuts, they are members of the Legume family, just like peas. Neither are cashews (seed), almonds (seed), Brazil “nuts” (seed) and pistachios (seed). Not one of those is a nut. So, if you have a NUT allergy you may be able to eat these. If you are allergic to any of these, calling your allergy a “nut allergy” is incorrect.
Thanks for clarifying that Teri!