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Keto Peanut Butter Cookie Cups on a plate

Keto Peanut Butter Cookie Cups

These Keto Peanut Butter Cookies Cups are chewy delights filled with a gooey center of chocolate salted caramel that will leave everyone begging for more!
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Course: Dessert
Cuisine: American
Keyword: Cookies, Keto
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Assembly Time: 10 minutes
Total Time: 1 hour 55 minutes
Servings: 48 mini cookie cups
Calories: 105kcal

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:

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
    Adding eggs to dough mixture for Keto Peanut Butter Cookie Cups in the bowl of a stand mixer
  • 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.
    Using a tart mold to press indentations into cookie cups in a silicone mini muffin pan
  • 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.
    Baked cookie cups on a sheet pan

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
    Ingredients in a saucepan but not yet mixed for Chocolate Salted Caramel sauce
  • 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.)
    Making Chocolate Salted Caramel Filling in a saucepan on an induction burner
  • 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.
    Filling Peanut Butter Cookie Cups with their Chocolate Salted Caramel Filling
  • 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.
    Keto Peanut Butter Cookie Cups on a plate

Equipment

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.

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Keto Peanut Butter Cookie Cups
Amount per Serving
Calories
105
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
25
mg
8
%
Sodium
 
68
mg
3
%
Potassium
 
24
mg
1
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
283
IU
6
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
23
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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