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Giant peanut butter cup

A chocolate peanut butter cup the size of a pie. (Not even a mini pie. Like a real pie.) ‘Nuff said.
Keyword Chef Taffiny Elrod, Peanut Butter
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Chill Time 30 minutes

Yields:

15 servings

Ingredients:

  • 16 oz. sugar-free dark chocolate divided
  • 1 cup unsalted butter at room temperature
  • 1 cup powdered erythritol 4.5 oz.
  • 2 servings Peanut Butter Keto Chow
  • 2 Tbsp. heavy cream
  • Flaky sea salt crushed salted peanuts, or mini chocolate chips for garnish (optional)
  • 1 Electric mixer
  • 1 8-inch fluted tart pan with a removable bottom

Directions:

  • Set the tart tin on a cookie sheet or flat tray so the removable bottom won’t come out of the pan while you are working with it.
  • Melt half the chocolate in the microwave in short bursts, stirring after each burst until the chocolate is melted and smooth.
  • Pour all but two tablespoons of the melted chocolate into the tart tin and spread it around to coat the entire inside of the tin, use a spoon or brush to smooth chocolate up the sides of the tin, until the entire surface is covered.
  • Place the tart tin on a tray or baking sheet and put it in the freezer on a flat surface. When the chocolate has begun to set (about 5 minutes), use the reserved melted chocolate to reinforce the sides of the tart shell and fill in any thin parts or holes.
  • Return the tart shell to the freezer to set.
  • Make the peanut butter filling by beating the softened butter with the powdered erythritol in a large mixing bowl with an electric mixer.
  • Add the Keto chow and mix until combined. Add the heavy cream and continue to mix until the cream is absorbed. The mixture will be thick and pliable with a dough-like texture.
  • Pat the filling into a flat disc to fit into the chocolate tart shell.
  • Pull the chocolate out of the freezer and press the peanut butter filling into the tart pan, pressing it into the chocolate to fill the edges.
  • In a clean bowl, melt the remaining 8 oz. chocolate in the microwave using the same method as before.
  • Pour the melted chocolate over the peanut butter filling, smoothing it to the edges to be sure it meets the set chocolate and seals the filling in.
  • Sprinkle flaky sea salt, crushed peanuts, or mini chips over top while the chocolate is still warm, if desired. The chocolate looks great with a very light sprinkling of flaky sea salt, but don’t overdo it.
  • Place the tart tin back in the freezer to set the chocolate.
  • When the chocolate has set, carefully remove the peanut butter cup from the tin by popping the bottom out gently.
  • Cut into pieces and enjoy. (Note that the peanut butter cup will be easier to cut if it is at room temperature.)
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Giant Peanut Butter Cup
Serving Size
 
1 slice (2 oz.)
Amount per Serving
Calories
269.44
% Daily Value*
Fat
 
23.21
g
36
%
Saturated Fat
 
13.64
g
85
%
Trans Fat
 
0.52
g
Polyunsaturated Fat
 
0.49
g
Monounsaturated Fat
 
3.73
g
Cholesterol
 
36.4
mg
12
%
Sodium
 
115.54
mg
5
%
Potassium
 
241
mg
7
%
Carbohydrates
 
27.35
g
9
%
Fiber
 
9.79
g
41
%
Sugar
 
1.31
g
1
%
Sugar Alcohol
 
14.98
g
Net Carbs
 
2.57
g
Protein
 
6.51
g
13
%
Vitamin A
 
541.45
IU
11
%
Vitamin C
 
16.01
mg
19
%
Calcium
 
103.62
mg
10
%
Iron
 
2.84
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 16 oz. sugar-free dark chocolate divided
  • 1 cup unsalted butter at room temperature
  • 1 cup powdered erythritol 4.5 oz.
  • 2 servings Peanut Butter Keto Chow
  • 2 Tbsp. heavy cream
  • Flaky sea salt crushed salted peanuts, or mini chocolate chips for garnish (optional)
  • 1 Electric mixer
  • 1 8-inch fluted tart pan with a removable bottom
Nutrition Facts
Giant Peanut Butter Cup
Serving Size
 
1 slice (2 oz.)
Amount per Serving
Calories
269.44
% Daily Value*
Fat
 
23.21
g
36
%
Saturated Fat
 
13.64
g
85
%
Trans Fat
 
0.52
g
Polyunsaturated Fat
 
0.49
g
Monounsaturated Fat
 
3.73
g
Cholesterol
 
36.4
mg
12
%
Sodium
 
115.54
mg
5
%
Potassium
 
241
mg
7
%
Carbohydrates
 
27.35
g
9
%
Fiber
 
9.79
g
41
%
Sugar
 
1.31
g
1
%
Sugar Alcohol
 
14.98
g
Net Carbs
 
2.57
g
Protein
 
6.51
g
13
%
Vitamin A
 
541.45
IU
11
%
Vitamin C
 
16.01
mg
19
%
Calcium
 
103.62
mg
10
%
Iron
 
2.84
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Set the tart tin on a cookie sheet or flat tray so the removable bottom won’t come out of the pan while you are working with it.
  • Melt half the chocolate in the microwave in short bursts, stirring after each burst until the chocolate is melted and smooth.
  • Pour all but two tablespoons of the melted chocolate into the tart tin and spread it around to coat the entire inside of the tin, use a spoon or brush to smooth chocolate up the sides of the tin, until the entire surface is covered.
  • Place the tart tin on a tray or baking sheet and put it in the freezer on a flat surface. When the chocolate has begun to set (about 5 minutes), use the reserved melted chocolate to reinforce the sides of the tart shell and fill in any thin parts or holes.
  • Return the tart shell to the freezer to set.
  • Make the peanut butter filling by beating the softened butter with the powdered erythritol in a large mixing bowl with an electric mixer.
  • Add the Keto chow and mix until combined. Add the heavy cream and continue to mix until the cream is absorbed. The mixture will be thick and pliable with a dough-like texture.
  • Pat the filling into a flat disc to fit into the chocolate tart shell.
  • Pull the chocolate out of the freezer and press the peanut butter filling into the tart pan, pressing it into the chocolate to fill the edges.
  • In a clean bowl, melt the remaining 8 oz. chocolate in the microwave using the same method as before.
  • Pour the melted chocolate over the peanut butter filling, smoothing it to the edges to be sure it meets the set chocolate and seals the filling in.
  • Sprinkle flaky sea salt, crushed peanuts, or mini chips over top while the chocolate is still warm, if desired. The chocolate looks great with a very light sprinkling of flaky sea salt, but don’t overdo it.
  • Place the tart tin back in the freezer to set the chocolate.
  • When the chocolate has set, carefully remove the peanut butter cup from the tin by popping the bottom out gently.
  • Cut into pieces and enjoy. (Note that the peanut butter cup will be easier to cut if it is at room temperature.)
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

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