Giant Keto PB Cup Recipe


  • 4 ounces unsweetened chocolate, chopped
  • 2 ounces cocoa butter, chopped
  • 1 1/4 cup Swerve confectioners sugar
  • 1/2 cup cocoa powder
  • 3/4 tsp vanilla extract
  • 1 1/4 cup creamy natural peanut butter
  • 1/2 cup butter
  • 1/2 tsp salt


  1. Grease a 9-inch tart pan with a removable bottom. Line with a circle of parchment paper.
  2. In a heatproof bowl over a pan of barely simmering water, combine chocolate and cocoa butter, stirring until smooth. Whisk in 3/4 cup of Swerve and the cocoa powder until smooth, then whisk in vanilla extract.
  3. Spread half of this mixture over the bottom of the prepared tart pan, spreading all the way to the edges. Freeze 30 minutes until firm.
  4. In a microwave safe bowl, combine the peanut butter and butter. Melt on high in 30 second increments, stirring until smooth. Whisk in the remaining 1/2 cup of Swerve and the salt.
  5. Pour the peanut butter mixture over the chilled chocolate in the pan, spreading to the edges. Freeze again for another 30 minutes.
  6. Finally, gently rewarm the remaining chocolate mixture to help liquify it, then pour it over the peanut butter layer, spreading to the very edges. Freeze another 30 minutes to firm up.

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