Make these homemade peanut butter cups to satisfy your sweet tooth. Made with healthier ingredients, but still just as tasty as store bought varieties.
I love peanut butter and chocolate, so I decided to make homemade peanut butter cups using monk fruit sugar to decrease the amount of carbs in each cup. Have you used monk fruit sugar before? We bought some on Amazon, and have also found it at Costco.
There is a slight difference since it is not traditional cane sugar, but the difference is minimal. I gave ranges for the amount of monk fruit sugar to use based on your preferred level of sweetness. I prefer a less sweet peanut butter cup, so I usually use around 1 – 1 1/2 Tablespoons of monk fruit sugar per recipe.
Of course, you are welcome to use regular sugar if you would prefer. The ratio will be the same since you can replace sugar with monk fruit sugar using a one-to-one ratio.
Know that when you make these, they take some additional time to make due to the freezing requirements. I freeze the cups for 5-10 minutes after pouring the first layer of chocolate in, then for another 5-10 minutes after placing the peanut butter filling in, and finally, another 5-10 minutes (or until firm) after pouring the top layer of chocolate on. These should also be stored in the fridge since they are made with coconut oil. But if you want them to be softer or not as cold when you enjoy them, just take them and let them sit for 10 minutes or so before biting in!
Homemade Peanut Butter Cups
A homemade peanut butter cup recipe using monk fruit sugar
- 1 1/3 cup coconut oil
- 1/4 – 1/2 cup monk fruit sugar (or granulated cane sugar if you would prefer)
- 3/4 cup unsweetened cocoa powder
- 1/2 cup natural, unsweetened peanut butter
- 1-2 Tablespoons monk fruit sugar (or granulated cane sugar if you would prefer)
- 1-2 Tablespoons almond flour
Place the coconut oil and the 1/4-1/2 cup of monk fruit sugar in a large, microwave safe bowl. The amount of sugar will depend on your desired amount of sweetness. I usually prefer to use about 1/4 cup of monk fruit sugar, however, that makes these just barely sweet. If you are wanting these to taste like the cups you can buy in the store, then I would add more sweetener. You are also welcome to use granulated cane sugar here.
Microwave the coconut oil and monk fruit sugar for two minutes and then stir. Continue to microwave in two minute intervals, stirring after each interval is completed, until the sugar appears to be dissolved. Be careful, the coconut oil will be hot!
Carefully whisk in the cocoa powder. Place 12 foil cupcake liners in a muffin pan. Pour just enough of the chocolate mixture into the bottom of each liner so that the bottom is just covered. Place the pan in the freezer for about ten minutes, or until the chocolate mixture is solid.
While the first layer freezes, combine the peanut butter with the remaining monk fruit sugar and almond flour. Again, the sweetness is up to you. I also put a range for the almond flour so that you can decide how thick you would like the filling to be. I personally like 1 1/2 Tablespoons of monk fruit sugar and 1 1/2 Tablespoons almond flour. Make sure that this mixture is completely combined, and then roll into twelve equal shaped balls. Flatten the balls to form patties.
Once the chocolate has solidified, remove from the freezer and place a peanut butter patty on top of each solidified chocolate layer in the cupcake liners. Use the remaining chocolate mixture to cover the peanut butter layer. You may need to whisk the chocolate mixture again since it has been sitting. Return the muffin pan to the freezer and freeze for another 10-15 minutes, or until the top layer of chocolate is solidified. Remove from freezer and store in the fridge. Enjoy!