Chocolate Peanut Butter Cups



Chocolate Coating:

¼ cup butter

3 oz unsweetened chocolate

2 tbsp powdered erythritol (I used Swerve)

2 tbsp cocoa powder

1/2 tsp vanilla extract

12 drops stevia extract

Peanut Butter Filling:

½ cup peanut butter

3 tbsp powdered erythritol (I used Swerve)

½ tsp vanilla extract


1. In a small saucepan over low heat, melt butter, unsweetened chocolate and powdered erythritol together, stirring until smooth. Stir in cocoa powder, vanilla and stevia extract. Let cool 5 to 10 minutes, until somewhat thickened.

2. Use back of small spoon to spread chocolate mixture on bottom and up sides of twelve 1 ½ inch plastic-lined candy cups or candy molds (whatever you use needs to be firm enough to stand up against the warm chocolate and not lose its shape). Place on baking sheet or platter and freeze until firm, about 20 minutes.

3. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until fully melted but not hot. Stir in powdered erythritol and vanilla extract.

4. Remove chocolate cups from freezer and fill almost to the top with peanut butter mixture, leaving enough space to cover with remaining chocolate. Return to freezer for another 10 minutes or so.

5. Rewarm remaining chocolate gently over low heat and stir until smooth. Spread over peanut butter filling to the sides of each cup. Chill until set, 20 minutes.

6. Store in the refrigerator.


Splenda worked, but didn't mix great with the chocolate, so the chocolate was still a little bitter. If I'm going to use Splenda, make sure to use maybe dark chocolate instead of unsweetened


Each peanut butter cup has a total of 4.5 g of carbs and 1.3 g of fiber. Total NET CARBS = 3.2 g