Love them. I cut the coconut oil in half and then used butter for the other half. They were a bit more buttery. I also used Swerve Sweetner 100% Keto. LOVED Them. Love these. Awesome fat bombs. I made them in small silicon candy molds – it made 30 little bite-sized treats.
Hi I’m new to low carb/keto eating and just found you on the web.

Your recipes look amazing and I can’t wait to start trying them! First up is gonna be the peanut butter cups, but I have a question. I have lots of food sensitivities and erythritol is one of them. Currently I use Organic Stevia in the Raw, because its one of the few sweeteners doesn’t have that in it. Can I use Stevia in the Raw for this recipe or do you have any other suggestions?

Great for my sweet tooth. The kosher salt did not blend well and all went to the last poured cup. I used a muffin pan with muffin cups. Easy clean up. I also followed other reviews and cut the coconut oil in half. I chose not to add nuts and these are like a meltaway! Very good. Smooth. Flavorful.

So good, used 1/2 of cup of coconut oil and the rest butter. Used pistachio nuts and topped with himalayan salt

Love these! Used 1/2 cup of butter and 1/2 cup of coconut oil, instead of 1 cup of coconut oil. And used more cocoa powder to make them extra chocolaty!

Excellent for keto and tastes too sinful to be keto :). Using fresh ground organic peanut butter a small amount of extra sweetener may be called for since my wife and I both detected a difference. I’ve made these several times both with ‘regular’ PB and fresh and that seems to be the difference. Never quite get the full dozen out of a batch more like 10. Stir frequently while pouring the cups or you’ll have more solids in the last cups.

These are awesome, I will be making them again! I use 1/2 cup coconut oil and 1/2 ghee as other reviewers suggested. I don’t have stevia so I used 10 drops of Monk Fruit as the sweetener.

Great recipe! I used Herseys special dark cocoa powder and splenda for sweetener. great treat when on a keto diet! Very easy to make. My husband and I both like them.I made these today minus the Coco powder forgot to add it. Also I can’t do stevia so I used 1 tablespoon of Monk fruit sweetner and whole salted and roasted peanuts just gave a small chop. Mine taste just like Chick-o-Sticks candy.

After being on the Keto diet for just over a week, I really wanted something sweet and this really did the trick! Good combination of good oils and nuts – I thought it was fabulous! I just used the mini muffin cup liners in a tray and froze. They came right out of the paper because of all the oil in them.

The coconut oil was overwhelming, so added half cup of coconut milk (which balanced the oil) and extra tablespoon of cocoa, and used monk fruit in place of stevia. Next time will reduce the coconut oil by half

Love them. I cut the coconut oil in half and then used butter for the other half. They were a bit more buttery. I also used Swerve Sweetner 100% Keto. LOVED Them.

Ok, I made an embarrassing mistake. I bought cocoa nibs, thinking they were actual chocolate. (I’m new to this Keto thing, ok?) So I mixed them with coconut oil and was trying to get them to melt down. Then I realized…these are not chocolate.

So I grabbed some Hershey’s powder and ended up making the chocolate layer out of that, along with some butter and coconut oil. But I had this delicious bowl of nibs, that reminded me of chocolate covered espresso beans…so I added a small bit of nibs on top of the bottom chocolate layer. They were amazing! It’s like the most perfect combination of a Reese’s cup and chocolate covered espresso beans!

Ingredients

• 1 cup coconut oil
• 1/2 cup natural peanut butter
• 2 tablespoons heavy cream
• 1 tablespoon cocoa powder
• 1 teaspoon liquid stevia
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 ounce chopped roasted salted peanuts

Directions

Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.