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Low Carb Reese’s Peanut Butter Cups with a Twist

What’s the twist?
***I no longer use xylitol.  Please keep in mind xylitol is poisonous to dogs.
I added a slice of banana!  Imagine, banana wrapped in peanut butter in a chocolate cup.
I’ve been trying to use less Splenda and more stevia, erythritol and xylitol.  I keep reading about the amazing health benefits of stevia and xylitol.  I find stevia hard to use in its liquid form.  Usually stevia is combined with erythritol when used in baking.
I recently bought xylitol to make a caramel sauce (that will be another blog post).  This sweetener is very expensive!  For instance, Splenda costs about $12 CAD and xylitol was $11 CAD for ¼ of the quantity of Splenda.  When I did a taste test of the sweetener it was incredibly sweet in comparison to Splenda.  I don’t feel you can swap it for Splenda in a 1:1 ratio. 
Here are some facts on Xylitol taken from
·         It has 40% fewer calories and 75% fewer carbohydrates than regular sugar
·         Slowly absorbed and metabolized, resulting in few changes in insulin
·         Won’t break down with heat like some other sweeteners
·         A medical study showed that it prevented about 40% of ear infections  
·         Xylitol also prevents bacteria from sticking to the teeth
·         WARNING – it can be deadly to dogs and should not be fed to any pets
Normally I would make my reese’s peanut butter cups with Splenda but I wanted to try xylitol.  I have used stevia before but I found it tasted bitter. 

Low Carb Reese’s Peanut Butter Cups with a Twist
  • ¼ cup of melted extra virgin coconut oil
  • 8 thin slices of banana (about a 1/8 of a cup)
  • About 2 ½ tbsp of natural peanut butter
  • 2 tsp of xylitol (or 1 tbsp of Splenda) – *These will taste like dark chocolate.  If you prefer a sweeter taste add more sweetener.
1.    You will need either a reese’s peanut butter cup mold (found on the last page of the kitchen section of my store) or a muffin tin (with baking cups).
2.    Put a sliced banana in each cup.
3.    Spoon a little peanut butter over the sliced banana.
4.    Melt the coconut oil.
5.    Mix unsweetened cocoa, xylitol and coconut oil.  Note the Xylitol will not dissolve.
6.    Spoon the mixture over the banana and peanut butter.
7.    Put the chocolate in the freezer.
8.    It is ready when the chocolate is completely frozen – about 15-20 minutes.
9.    Keep stored in the freezer.
Makes 8 chocolates
Nutritional Facts per serving
Based on
1 Chocolate = Fat 9.69g, Net Carbs 1.36g, Protein 1.38g, Calories 100.25
Enjoy your snack!

7 Responses to Low Carb Reese’s Peanut Butter Cups with a Twist

  1. gobakeyourself January 26 at 7:19 pm #

    Wonderful wonderful wonderful!!! Though I would probably use dark chocolate (70% Lindt = best!) these are such a healthy twist on the overly sweet candy!
    Loving your blog and wading through it 😀

    Choc Chip Uru
    Latest: Guest Post Teaser

  2. Ditch The Wheat January 26 at 7:44 pm #

    I was just looking at your blog the other day. That blueberry two tone cheesecake looks awesome! I love the pics for the cheesecake too!

  3. Anonymous February 17 at 3:12 pm #

    Hello, Your website looks delicious. I am going to try the Berry “Cookie” Danishes tonight. Your peanut butter cup recipe looks yummy too, but I was wondering if you could tell me what you use for your original recipe. My son is Epipen allergic to bananas. We have recently started eating low carb in our family and my children are being troopers about it and have had to try some flops. I think peanut butter cups would make their day. Thanks in advance. I am going to subscribe by e-mail and look forward to more recipes. Kathy (O:

    • Ditch The Wheat February 17 at 11:26 pm #

      Hi Kathy!
      Just double the amount of natural sugar-free peanut butter. If your kids don't like the taste of coconut oil try using 70-90% cocoa chocolate.

    • Anonymous February 23 at 2:30 am #

      Thanks! I will definitely try this! Kathy

  4. Whitvia March 14 at 2:45 am #

    Thanks for listing the nutritional info!