Chewy peanut butter cookie cups filled with chocolate salted caramel centers? Yes, please. These Keto Peanut Butter Cookie Cups are kind of an amped-up, inverted peanut butter cup that just happens to be sugar free. I’ve been a lover of the peanut butter and chocolate combo for my entire life. These cookies pay homage to that obsession.
One of the challenges that I run into is that my family has several traditional cookies that are simply must-haves. In some cases, I can and do recreate sugar free versions of them. However, by the time anyone gets through eating even one each of the “regular” cookies at a given party, there isn’t much room left over for the sugar free versions.
My theory: just make a cookie that stands on its own without being labeled as sugar free or low carb, although it most certainly is both of those things. These Peanut Butter Cookie Cups are a great example of just that philosophy. They’re delicious and fairly decadent. While they are sugar free and low carb, that’s really not the motivation for eating them.
These cookies were inspired by these Keto Pumpkin Cookies from All Day I Dream About Food.
The filling was inspired by this Sugar Free Dulce de Leche also from All Day I Dream About Food as well as this Chocolate Salted Caramel Sauce from The Sugar + Salt Co.
What You Need to Make these Keto Peanut Butter Cookie Cups
Equipment
- Stand Mixer – Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- 2 Mini Muffin Pans (Preferably Silicone)
- Nonstick Cooking Spray
- 2 Rimmed Baking Sheets – Or other tray that fits in your fridge
- Aluminum Foil
- Medium Saucepan
- Whisk
- Rubber Scraper
Ingredients
For the Cookie Cups:
- Unsalted Butter (Softened)
- Swerve Brown – Or you can use another brown sugar substitute like Sukrin Gold.
- Granulated Erythritol
- Egg – I almost always use jumbo eggs.
- No Sugar Added Peanut Butter
- Vanilla Extract
- Almond Flour – I really do recommend sifting it to make sure you get an even texture.
- Unflavored Gelatin
- Baking Soda – I really do mean baking soda in this case and not baking powder.
- Kosher Salt
For the Sugar Free Chocolate Salted Caramel Filling:
- Heavy Cream
- Allulose – You don’t really want an erythritol based sweetener for the filling because it tends to recrystallize as it cools and hardens
- Swerve Brown – You can also pick another brown sugar alternative of your choice.
- Unsweetened Cocoa Powder – I used regular cocoa powder for this filling, not Dutch processed.
- Kosher Salt
Getting Started with Making Keto Peanut Butter Cookie Cups
We’re going to approach this recipe for Keto Peanut Butter Cookie Cups in stages.
- Make Cookie Cups
- Make Sugar Free Chocolate Salted Caramel Filling
- Fill Cookie Cups
- Chill
Making the Keto Peanut Butter Cookie Cups
In a stand mixer (or a large mixing bowl with a hand mixer), you’ll beat ½ cup of Unsalted Butter (softened), ½ cup of Swerve Brown, and ½ cup of Granulated Erythritol for about 2 minutes or until “fluffy.” Then you’ll beat in 1 Egg, ¼ cup Peanut Butter, and ½ teaspoon Vanilla Extract. You want to mix it until everything is fully incorporated.
Then, in a medium bowl, we’ll combine the dry ingredients–2.25 cups of Almond Flour (sifted), 2 tablespoons of Unflavored Gelatin, ½ teaspoon of Baking Soda, and ¼ teaspoon of Kosher Salt. Lori Note: Yep, you really do want to sift the Almond Flour. It only takes a minute, using a fine mesh sieve over the bowl and only adding 1 cup at a time to sift.
Once the dry ingredients are combined, you need to add them to the wet ingredients about a quarter at a time. Then continue beating the mixture until it forms a dough.
Baking the Keto Peanut Butter Cookie Cups
When we’re ready to bake, you’ll need to preheat the oven to 325°F and grease a mini muffin pan.
To get the right size for your cookie cups, roll the cookies into 1-inch balls, set each ball into a mini muffin well and gently press it flat with your fingers. If you have one, you can use a tart press to make an indentation in the center of each cookie round so that the dough comes up the sides of the mini muffin well. If not, you can just use your fingers to make the indentation.
For the first round of baking, you’ll bake them for 5 minutes. Then you need to remove them from the oven and press the indentations again with the tart mold / press or your fingers. After that, you’ll return them to the oven for 7 more minutes before removing and pressing them again. Finally, you can place them back in the oven one last time for up to 5 more minutes. The edges will just start to turn golden. Then you need to remove from the oven and press them for the final time.
I let them cool in the pan for at least 20 minutes. Then you need to remove the cookie cups and cool them completely before filling. I like to stick them in the fridge, if possible. The time while they’re cooling is great for making the filling.
Making the Sugar Free Chocolate Salted Caramel Filling
Making the Sugar Free Chocolate Salted Caramel Filling is one of those slow processes that requires your undivided attention. You need to stir the entire time and watch your temperature to make sure the sauce doesn’t burn or boil over.
Start by combining the Heavy Cream, Allulose, Swerve Brown (or other brown sugar substitute of your choice), Cocoa Powder, and Kosher Salt in a medium saucepan. Whisk to combine.
Bring the mixture to a rolling boil, stirring constantly. Then reduce the heat to a simmer and continue stirring until the sauce thickens and has reduced by about a third. It will have a dark chocolate color and thickly coat the back of a spoon.
Filling the Cookie Cups
Remove the sauce from the heat and allow it to cool for 5 minutes. You don’t want it to cool too much or else it will start to firm up and be difficult to work with. While it’s cooling, you’ll want to line a sheet pan or other flat surface with wax paper and set out your empty cookie cups.
Using a small spoon (i.e. a normal teaspoon that you eat with), you’ll start filling the cups with the chocolate sauce. I recommend placing the filled cups on the wax paper lined surface and then just placing them in the fridge as-is for at least 2 hours.
Once they are set, store them in an airtight container with a sheet of waxed paper between each layer. Serve cool or at room temperature.
Related Recipes
If you’re interested in some other cookie cups, check out my:
Or maybe you’re looking for a different style of cookies. If so, take a look at my:
Keto Peanut Butter Cookie Cups
Ingredients
For the Cookie Cups:
- ½ cup Unsalted Butter Softened
- ½ cup Swerve Brown Or another brown sugar substitute like Sukrin Gold.
- ½ cup Granulated Erythritol
- 1 Egg Room Temperature. I use Jumbo eggs.
- ¼ cup Peanut Butter
- ½ teaspoon Vanilla Extract
- 2 ¼ cups Almond Flour Sifted
- 2 tablespoon Gelatin
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Sugar Free Chocolate Salted Caramel Filling:
- 3 cups Heavy Cream
- ⅔ cup Allulose
- 6 tablespoons Swerve Brown
- 3 tablespoons Unsweetened Cocoa Powder
- ¾ teaspoon Kosher Salt
Instructions
To Make the Cookie Cups:
- Using a stand mixer or a large mixing bowl and hand mixer, beat ½ cup Unsalted Butter (softened), 1/2 cup Swerve Brown, and 1/2 cup Granulated Erythritol for about 2 minutes or until fluffy. Then beat in 1 Egg, ¼ cup Peanut Butter, and ½ teaspoon Vanilla Extract.½ cup Unsalted Butter, 1/2 cup Swerve Brown, 1/2 cup Granulated Erythritol, 1 Egg, ¼ cup Peanut Butter, ½ teaspoon Vanilla Extract
- In a medium bowl, combine the dry ingredients–2 ¼ cups Almond Flour (sifted), 2 tablespoon Gelatin, ½ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt. Whisk to combine.2 ¼ cups Almond Flour, 2 tablespoon Gelatin, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the dry ingredients to the wet ingredients about a quarter at a time. Beat until it forms a dough.
- Preheat the oven to 325°F and grease a mini muffin pan.
- Roll cookies into 1-inch balls, set each ball into a mini muffin well and gently press it flat with your fingers.
- Use a tart press to make an indentation in the center of each cookie round so that the dough comes up the sides of the mini muffin well.
- Bake for 5 minutes, remove from the oven, press the indentations again with the mold. Return to the oven for 7 more minutes, remove from the oven, press again. Return to the oven for up to 5 more minutes. The edges will just start to turn golden. Remove from the oven, press again.
- Cool in the pan for at least 20 minutes. Remove from the pan and cool completely before filling.
To Make the Sugar Free Chocolate Salted Caramel Filling:
- Combine 3 cups Heavy Cream, ⅔ cup Allulose, 6 tablespoons Swerve Brown, 3 tablespoons Unsweetened Cocoa Powder, and ¾ teaspoon Kosher Salt in a medium saucepan.3 cups Heavy Cream, ⅔ cup Allulose, 6 tablespoons Swerve Brown, 3 tablespoons Unsweetened Cocoa Powder, ¾ teaspoon Kosher Salt
- Bring the mixture to a boil. Then reduce the heat to a simmer and cook, stirring continuously until thickened and reduced by about 25%. It should be a fairly dark chocolate color. (See Notes for induction burner suggestions.)
- Remove from heat and allow to cool for about 5 minutes.
To Assemble:
- Make space in your fridge for a tray so that you can place all of the cookies in a single layer. Line the tray with aluminum foil for easier cleanup.
- Set out the cookie cups on that tray. Fill each cookie cup with the sugar free chocolate sauce while it is still a bit warm and easily pourable. (If you wait too long, it will set up and be harder to work with.) Fill each to the top.
- Place the filled cookie cups in the fridge and allow them to chill and set for at least 2 hours. This gives them plenty of time to solidify.
- Serve at room temperature or chilled. After that you can store them in an airtight container in the fridge with a sheet of waxed paper between layers of cookie cups.
Equipment
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- 2 Mini Muffin Pans Preferably Silicone
- Nonstick Cooking Spray
- 2 Rimmed Baking Sheets Or other tray that fits in your fridge
- Aluminum Foil
- Whisk
Notes
- Induction Burner Suggestions
- I like using an induction burner to make the Sugar Free Chocolate Salted Caramel Filling because it gives me better control over the temperature of my pan.
- Mine has a temperature scale that goes from 0.5 to 10.0. I set it to 4.0 to bring this filling to a boil and then drop it to 3.0 for the remainder of the cooking time.
- While you definitely don’t need an induction burner for this sauce filling, if you happen to have one, you should definitely use it for this recipe.
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