Peanut Butter Cups - BUT Keto
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- Опубликовано: 21 авг 2020
- Who doesn't like peanut butter cups? The creamy peanut butter coupled with the semi sweet chocolate - all wrapped up in a nice bite sized morsel! In this episode, I explore how to make them low-carb and keto friendly as well as the importance about tempering your chocolate appropriately!
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INGREDIENTS
- 1 bag Lilly's Semi-Sweet Chocolate chips (link: amzn.to/2YlVkK0)
- 1 cup fresh, all natural peanut butter
- ½ cup allulose sweetener (more to taste) (link: amzn.to/32cgaN2)
- 2 tbsp unsalted butter
- kosher salt (link: amzn.to/2YqDfKF)
HARDWARE
- silicone cup mold (link: amzn.to/3hlqjgu)
- sous vide cooker / immersion cooker (Optional) (link: • Peanut Butter Cups - B... )
DIRECTIONS
1. You can melt the chocolate via the double boiler method, or with a sous vide machine (preferred). If using an immersion cooker, set the temperature to 105F (40.5C). Using a glass bowl, add the entire bag of chocolate chips and lower it into the immersion blender, careful not to get any water in the chocolate. Melting should take ~30 minutes.
2. In a pan, add the butter, peanut butter, allulose sweetener, and salt. Heat over low heat, stirring to melt and combine. Taste and season to taste.
3. Once the peanut butter cream is at your desired sweetness, set aside to cool competely. Otherwise, you risk melting your chocolate and causing all sorts of issues!
4. Once the chocolate has melted, pour ½ tsp into each cup in the mold. If you're using a muffin tin or a larger mold, adjust accordingly.
5. Using your finger coat the side walls of the mold. If the mold has ridges, run your finger with the ridge line, not across it. At this temperature, the chocolate should not be very fluid and should hold onto the wall. Continually mix the chocolate you are using and keep it warm in the water bath. If the temperature drops too low, you will have to retemper it.
6. After you coat the mold, place the remaining chocolate back into the water bath to keep it at temperature while the chocolate in the mold hardens.
7. Once you have a base layer on the mold, set aside to cool completely. This should take about 15-20 minutes. You can speed this process up by placing the mold into the refrigerator. If you do, I recommend placing them on a pan or hard surface so the mold does not bend as you move it around.
8. When the chocolate in the mold has hardened, measure a teaspoon of peanut butter cream into each cup. Tap the mold on a towel lined surface that is hard to even out the peanut butter so that they are flat on top.
9. With the remaining chocolate you kept in the water bath, cover the peanut butter in the mold. Be careful not to overfill it!
10. Tap the mold gently to even out the chocolate topping.
11. Place into the freezer for 10 minutes. Although not necessary, freezing the cups will greatly help in removing them from the mold and prevent them from smushing in the process.
12. Remove from the freezer and un-mold!
13. Enjoy!
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#ketopeanutbuttercups #peanutbuttercups #ketodesserts 
Хобби
It takes no small degree of character for a man to display his failures alongside his victories.
This has earned a sub.
Thanks! I think the failures are pretty funny, so no reason NOT to show them!
I concur
@@BlackTieKitchen They are, indeed. I look forward to them, they add to it.
I’m new to your channel but you WON ME OVER WHEN YOU DIDNT GIVE UP 💯
Thanks Mark 😄
You deserve more views. Not only are your videos informative, they're also very amusing 😂
Thanks 😁
That was one of the funniest You Tube videos I've ever seen. I nearly lost it when you and the chicken had a face-off. Obviously, the loud growling that was triggered by the pounding of the mold was the chicken in another room. Ever since I started to go low carb and then keto I've had a hankering for a sweet snack. Last night I made peanut butter cookies. Tonight, peanut butter cups. Tomorrow, the world!!
Haha Im glad you found it entertaining! And after you tomorrow - the solar system!
You. Are. So. Freaking. Funny!!
Thank you for making great videos.
Thanks for watching them!
Foil for the double boil... Good idea I never seen that. Hilarious vid bro good stuff
Thanks. If I remember correctly, the foil idea was from Alton Brown's Good Eats. I could be wrong though... Havent watched the show in 10 years lol
That is a good idea
I definitely appreciate you showing your mistakes on these videos. It makes us amateurs feel better when we screw up.
To me cooking is one of those skills where, knowing what NOT to do is as valuable as know WHAT to do 😂
@@BlackTieKitchen Indeed. I wonder if Lily's milk chocolate chips would work for these....
They do! I used them in some of my testing. Since theyre "milk" chocolate though, they will likely have a lower tempering temperature
@@BlackTieKitchen Got it. Thanks.
Remember that reason I was looking for to invest in the sous vide? Well, I just found it. My mom and I are both keto, and we LOVE candy. My grandmother was quite the home candy maker, and my sisters make candy, but I never had the knack for it. This could change my whole candy game :)
Oh, for sure. I got tired of trying to temper things. It takes longer, but it's 100% foolproof!
Oh my word, that was hysterical! My kids and I were dying, awesome work 👍 I subbed, looking forward to trying some of your recipes!
Thanks! Let me know what you think - every recipe is made, tested, and approved before I film it 😄
Just stumbled across your channel and it was one of the funniest yet informational cooking videos in a long long time, subscribed
Awesome! Glad to have you here =)
I love your sense of fun and particular brand of humor when making these videos!
Thanks Pat!
Just subscribed!!! Love your channel. I can see that it’s DEFINITELY going to grow. You’re very entertaining and FUNNY too!!!
Thanks! We'll see how far I can take it - but as long as my content continues to be informative and entertaining, it's a win 😄
I love these videos! Informative and funny. Great recipes and I'm not doing keto but I'm still going to try some of his recipes.
Thanks! Most of these recipes get validation from my non-keto friends and family, so they should still taste great to you!
Amazing quality content as always!
Thanks!
Yummy!! I love seeing the process! Fantastic video!
Thanks! It was a loooong process of trial and error lol
Another awesome video. I definitely have to try this
They're soooooo much better. Needless to say - they don't last long 😂
Awesome. Great info there thanks for sharing it. You are a big part of my Keto journey and I really appreciate all your content…. actually inspired me to start my own vlog documenting my keto weight loss.
That's awesome man! That means a lot to me (like... a lot) - feel free to reach out if you need anything!
@@BlackTieKitchen Thanks mate, yes I will do for sure.
*This looks absolutely delicious. I definitely have to try this* 😋
Fabulous! Thank you for sharing with us!
Thanks for watching!
This is the first video I've seen of yours and I really enjoyed it! PB cups look great, too...but I enjoyed how entertaining the video was!
Thanks!
silly smile spreading on my face, watching you.....thanks, you guys..... made my day......!!!!
Awesome 😁
I made many recipes from youtube channels to a tee, and they didn't turn out anything like the video... unless I try a few times and adjust them. Thanks a lot for being honest, your channel is the best.
Thanks! Thats one thing I try to have: all the troubles you and I typically encounter!
Heyyyyyyyy I like that exercise idea while waiting on the microwave 😂
😂😂😂
Just found you. Binge watching. Very entertaining! New subscriber now. Thanks for sharing.
Awesome! Glad to have you and thanks for watching!
Sooo freaking good! You've covered another vice. PB cups....and I have also looked at my mistakes in the same way. Hovered above them with my fists on the counter thinking "you bast***". Ugh! I'm making these. ...and I would have eaten those crappy round 1's NO PROBLEM!!!
Oh, they disappeared quick, trust me lol
@@BlackTieKitchen OK what was the mistake though the chocolate too hot to cold I mean I really don’t understand I’m sorry I want to make these I just don’t wanna make the same mistake that both of y’all did so any kind of help would help me because I don’t understand really what happen with the first ones why it happened
Too hot. When you heat up chocolate too much, it is no longer tempered and theres no way to correct it, so it becomes super brittle because youve changed it at a molecular level!
You’re a genius with that aluminum foil trick lol
Hurray!!! My favorite.
Missed you guys!!!! The Tom Collins I had licked ( pun intended ).
Ok, that Chicken is really asking for it......leave it for the dreaded Ants!😐
Thanks once again!
😍
Thanks for watching! 😄
Yesssssssssssssss. I am not a big fan of a peanut butter but this looks great! I can definitely try this with hazel butter instead.
That sounds really good. I tried these a few different ways with a few different fillings, but I didn't try hazenut spread
You are such a great top-class entertainer. It is so amusing to watch the video. SUPER! And the fatbombs, I'll try them today. I think they are delicious. Thanks a lot and greetings from Germany. 😊😊
Thank you for your video. That is fun and nice 😄👍🏻
Thanks for watching!
This is AWESOME 👏🏼
Thanks!
Nice! Three times makes perfect! Your peanut butter cups look much better than the originals.
They really are! My tempering tho 😅😅😅
That looks so good. I would've eaten the first two...not picky. I need to get me a silicone mold and try these.
Oh, no worries... they were eaten 😂
I actually enjoy the crumbly texture of Reese's filling. I'm working on perfecting a shelf-stable PB cup fat bomb recipe, experimenting with mix-ins to dry the PB and make it crumbly.
Adding some peanut butter powder might work!
I thank you sir, for saying Aluminium. I had to replay that a few times to be sure, but it made me happy.
😂😂
@@BlackTieKitchen I grew up with British English, so that was refreshing.
Just discovered this. I’m a fan. I subscribed.
Awesome! Glad to have you!
How ANY body could give you a thumbs down? No way ! Thumbs up! 👍 bravo 👏 thanks for all the hard work!
Haha thanks! ☺️
Use little bit of coconut solid oil in the Lilly's chocolate chips, turns out better.
Another solution I use unsweetened Bakers chocolate, chop, met, then add Stevie drop (or the sweetener of your choice)
The think with bakers chocolate is that they dont have the same amount of oil as the chocolate youd want for bars
I always exercise while I'm waiting for things lol these look delicious!!
I usually nap 😅
@@BlackTieKitchen for stuff that takes 30-90 seconds?? Lol
🤫😉
Black Tie Kitchen a whole new meaning to power nap, wow lol
Thanks for all your efforts. I appreciate you making the flop recipes so we don't have to!!!
I make chocolate abit of coconut oil heated just slightly, put peanut butter in & cocoa powder remove from heat stir in vanilla, add few t spoons of my sweetener that I blended ... shredded unsweetend coconut & mixed nuts then make candies, they stay in fridge until their gone lol
Well done video
Thanks
Love the entertainment !
Thanks Sally!
Oh my gosh this is awesome but I totally would’ve eaten your first batch sometimes things don’t look good taste good but way to go I’m making a second batch or third batch. Plus you have a great voice you’re hilarious
Thanks! And yeah, the first batch didnt last long, regardless 😂
I have a question about sweeteners. You’ve introduced me to allulose which I love because it behaves more like sugar. If we have a product that’s like that can’t we just use it for everything? what are some reasons that you would choose granulated or confectioners swerve over allulose? Thank you!
Personally, I havent really found a reason to use erythitrol for much anymore. There is however golden erythitrol and the brown sugar Swerve that are very different and I prefer for certain dishes. Also, erythitrol is cheaper and easier to obtain, so sometimes it's food to have the alternative!
I just stumbled across this recipe/video and not only is this hilarious, but also an excellent recipe which I tried tonight. For those of us who are mathematically challenged and not very good at calculating the macros for each of these as a single serving, could you provide us the breakdown? I would greatly appreciate that.
Thanks! I thought I had this recipe on my site 🤦♂️ Ill add it tomorrow and followup. Each peanut butter cup is around 80 calories and 2g net carbs! (Will depend on your peanut butter!)
You and that damn chicken 🐔 😂. I love it.
😂😂😂 always around it seems
That peanut butter looks hella good
It is! 🤤
Yummy ❤️❤️❤️
This was fun, but I'm lazy. I just smear some natural PB or AB on some Lily's and eat. LOL!
Or throw some chips into a spoonful of pb 😂
So what happened tp the devil spawn of the cups?
Into the bin they went? Or did you just melt everything together and made some sort of fudge?
Ate them lol. I'm literally a garbage disposal...
They were 😂
Lol!!! 😂😂 This made my day!!
But why don't your cabinets have any doors on them? Lol
Lol long story short - I remodelled the kitchen and never got around to painting the doors 🤦♂️
@@BlackTieKitchen LOL!! Sounds like something I would do! Haha At first I thought it was one of those open shelving methods. Bwahahaha!
That's what we'll tell people 😉🤫
How many does this make? What are the net carbs?
I use choc zero baking chips!!! You should try them!! I make this all the time, peanut butter chocolate bars and reses cups homemade using choc zero chips, I melt mine in the microwave at 15 sec mix then another 15 sec and it comes out exactly how you want them. Love your videos.
Thanks! The choc zero chips are difficult to find in my area for some reason
@@BlackTieKitchen I completely understand that! I’ve recently discovered that they are now on Amazon and if you have prime, they ship for free.!! Anyway I love watching your channel, not only do you have amazing recipes that are keto friendly but are super funny!! Thanks for that! Look forward to more awesome videos 😋
Is it the same recipe as he his doing ? Trying to find choc zero baking chips on Amazon Canada but can't find them ! You have another one to suggest that is good ? And I only have Monk fruit sugar. And want to add vanilla to it and makes bars, not cups :)
Oh and I want to put almond butter instead of peanut butter !
@@karine8738 Walmart has a new brand called “bake believe” that is zero sugar that I found work’s just like chocZero and taste amazing! I’ve also made this recipe with almond butter and turned out great!
Working with dark chocolate is not for the faint of heart; rather like aging!
❤️
I enjoyed my keto eggnog this past Christmas so much ...but shame on me I cheated and bought DaVinci sugar free eggnog syrup.....because I am addicted to the "flavor" of store bought.
Thanks as always Dennis for your creative content low carb/keto recipes.
Eggnog is delicious lol. Its funny that you enjoy the store bought flavor - i think if you grow up with that one, it's your "baseline" - same happens for me. Its super difficult not to drink a jug from the store when visiting people during the holidays 😂
I just noticed that my comment landed on the peanut buttercups....and not the eggnog video.....that is so weird...i was watching the eggnog video when I commented. RUclips is behaving strange....
It has some really odd bugs sometimes. Ive had comments and entire comment threads disappear before 😔
You definitely have your own style of giving a recipe haha😅🤟🏻
Haha yeah
Hi Dennis, I am extremely interested in your tempering process. I’m trying to make dark chocolate with only Stevia. No Erythritol , sugar, Allulose .
It’s kind of frustrating. I don’t see how you do all these experiments.
When you did the 2/3, and then the 1/3, is that to bring the temperature of the chocolate down fast? What temperature were you trying to reach on the 2/3?
I tried supporting you on Patreon at one dollar a month, (which is what I can do) but it won’t let me. It either does $10, hundred dollars… Every time I try to backspace, it adds more zeros . Any suggestions?
I dont remember the exact temperature I was trying to bring it to, but the reason for doing it in batches is that it allows for greater control. It will also be faster to bring 2/3 to the ideal temp than 1/3. That last 1/3 will also drop the temperature, closer to our final temp.
How I do all these experiments... Its why my videos take longer to make now lol. As far as patreon, my lowest tier is $3, but I appreciate your intent to support!
You know, my only question about this channel is HOW THE HECK IS IT NOT RUclips FAMOUS?!?!
And he cleans, because.... Ants.
Love it💙
Haha! Good to know youre on board 😄
So yummy looking! I love semi sweet and dark but not milk chocolate so yours look better. 💋🧚🏻♀️❤️🇺🇸
They all have their place! Although I agree, dont get me wrong... ill still eat all the chocolate lol
Freakin sweet.
Sweet like peanut butter cups!
Yours look much better!
Thanks!
Are these shelf stable?
They technically should be as they are encased in chocolate that wont melt. hwever, i wouldnt leave them out for too long (more than a few days). But, Im not a food safety scientist, so Im not really qualified to say 😅
...elegant yet...distinguishing
Haha thanks 😁
Yours look way more appetizing. But I don't even know what a Reece peanut butter cup is? We dont get them here.
Entertaining as always. I'm amazed too, at your experimentation...... You don't give up till you've perfected the recipe.
Bravo!
Thanks Ingrid! It's the stubbornness in me lol
That look delicious !
I want to make the same things but bars, easier for me, and use almond butter instead !
I only have monk fruit, how much should I use ?
I don't have kosher salt, what other salt will be good in it ?
Could I add some vanilla extract ?
Have a good day !
The erytrhitol might just get a little 'sandy' texture due to it's solubility rate, but you can stil use it. as far as salt - us any salt you have, but try to avoid table salt (the iodized kind)
@@BlackTieKitchen Thanks
So I made these last night and they're good but I had some issues with them. Basically they are either super hard or super not. If I put them in the fridge then they get so hard you need a jackhammer to crack them open. If I put them on the counter they get mushy and runny and fall apart. Best I managed to do was keep them on the counter then place them in the fridge about 30-45minutes before eating and they obtain a roughly correct hardness. Is there a way to make them more fridge stable?
The typical marker for having rhem be more shelf stable at room temperature is to use a higher cacao chocolate. One of the reasons Reese's peanut butter cups are mostly still soft after being in the fridge is their low cacao content mixed with high amounts of their peanut creme
I'm rather confused by the counter problem. The chocolate should become roughly the same as it was in chip form. For fridge stable/edible, I believe adding a bit of coconut oil or butter to the chocolate will cause it to stay softer in the fridge, but it will also cause it to melt a bit on your fingers.
Is it possible to counteract the aftertaste of using zero-carb sweeteners? (Is that aftertaste something one gets used to eventually?) I always use less swerve/monk-fruit/stevia/allulose than any given recipe calls for, but the taste is still present. I tweak recipes. Add more fat or salt or combine sweeteners, I am at a loss for what to do. Is there anything that can be done other than adding trace amounts of cane sugar or maple syrup?
Ive found that ive somewhat gotten used to it - but I usually add less sweetener than would be expected
@@BlackTieKitchen thank you. i wonder if adding minute amounts of citrus would help counteract the aftertaste (like adding lemon to sugar-free pop)?
Yeah, it's likely to help. I find that they really only come through on certain dishes or if too much is used
Does it melt in room temperature?
Not if you use a dark chocolate! The milk chocolate will tend to melt in your hand, but these are pretty solid at room temperature. I kept them in a quart container and would eat one everytime I passed by 😂
Did you temper the chocolate in the third batch or are these meant to be eaten cold?
All the peanut butter cups are meant to be eaten cold. I tried to temper all the batches and succeeded on thr later ones!
@@BlackTieKitchen Thanks for getting back to me so quick. You know there is therapy for multiple personalities, but that would take away from your videos; never mind...Darlington, South Carolina
Haha thanks 😂😂😂
This is hilarious! Is the chef and the narrator the same person?
😉🤫
Reese's Peanut Butter Cups are one of my pastor's favorite candy. (He also likes Snickers; hmmm.) I need to find his wife and give her this recipe
Snickers might be a bit more difficult... Ironically... You wouldnt be going anywhere for a while, while you make them
Dude you're funny!
Hilarious. Looks tasty!!
Thanks! They definitely didnt last long 😅
A little coconut oil in the chocolate keeps it smooth
Will have to try that!
All day I dream about food
Uses butter with chocolate
It's a way, but, it may not consistently yield a smooth chocolate
Yes. Wonderful. I thought that chocolate had to melt @ 110 not more than 119 or thereabouts, then brought down to 95 to temper, (Or stir in some more chips to temper)
I think the use of the sous vide is brilliant. Thank you for yet another thing I can use it for. Because we know I don't have a clue, yet. Always a joy. Down with the chicken. In the basement!
Oh chicken!
You need to make a ganache. Add a bit of heavy cream to the chocolate
That wont allow it to harden though
So not Leto? Semi sweet chocolate? How much sugar in that?
No leto?
Somebody likes Publix.
Where Shopping is a Pleasure.
Binging.....
Thanks for showing your mistakes, it can be quite the challenge the temper chocolate.
For sure! It's the most difficult part of making chocolate candy!
Oh chicken!
That ol' hen!
Where does the NEIN come from? Ich war sehr überrascht :)
Sprechen zie Deutsch?!
I learned German for a good 9 months... then everyone spoke English to me when I visited 🤷♂️
Not all Americans are completely linguistically challenged. Also: Hogan's Heroes.
I do speak German, but actually I prefer English since expressing yourself is possible in way more ways :)
Very true! This is why they suspect that most comedians speak English, because of the super deep levels to the language (unlike French, which doesn't have as deep a vocabulary)
I always realise that when I'm trying to translate certain words to non-English speakers without finding a one-word answer.
Nevertheless, I really enjoy your videos and hope for you to keep it up as long as possible
Just FYI - YOU ARE MISSED! 💙
I want a chicken for my kitchen...merch store?
Coming soon!
You need to hold the text on screen a length of time that would give the average person time to read the sentence three times.
Which text? Some are just meant as quick joke quips. For ingredients, I always put the information in the description
@@BlackTieKitchen Oh, at 5:57! Fun video.
Gotcha. Thanks!
2:31 because....... ants.
😂😉
)
Insert piping bag here
Yeah, it's one way!
Im afraid to try these for fear of wasting a bunhca of not-so-cheap lilly's chips lol. But, I'll give it an attempt. Pray for me.
I hear ya. If it doesnt temper well, you can always retemper it!
@@BlackTieKitchen Oh really? So i can take the same chocolate and remelt it?
Yup. To a certain degree, it's kind of like a cast iron skillet. You can pretty much start from zero again (unless you burned it or added water to it). But, Im not a chocolatier, so you may have to ask @biteandchiu
@@BlackTieKitchen I also have a fear of cast iron skillets lmao. I have one and have yet to use it. Sigh. But thanks so much for the tip! That definitely eases my mind a bit more. :)
Gotta get that cast iron going! Ive personally helped a few people that were terrified of it. Now, they all tell me 'dont know why it seemed so terrifying, it's pretty simple'
Tickling my taste buds. Im late to the party, whats with ANTS?
No one wants ants 🤷♂️
I thought you were juggling eggs! *heartdrop in fear*
Not that I thought you would drop the eggs...I didnt anticipate FAILURE...just... whew.
oh, dont worry, i fail all the time! I did juggle eggs in one video and proceeded to drop a bunch of them lol
@@BlackTieKitchen I'll have to find it!
One drop of water splashing in your chocolate will destroy the chocolate, I discovered that the hard way
Yup, it's a very bad day if that happens
@@BlackTieKitchen I will still eat congealed chocolate cement though because…IT IS CHOCOLATE 😂
I smoked too much weed
Sure?
I ...... don’t .... like Reese’s 🤢🤢
That's probably a good thing lol
@@BlackTieKitchen ahhhh I see, so there’s more for the rest of you.... very clever ha ha
I find this presentation ANNOYING ......... I didn't need to be entertained , if that's what you call it .
FYI. I didn’t enjoy this
hahahaa i love the chicken staring, hahahaha haha. I suggest you to put also subtitles because as a non-english speaker it is hard to understand you everything.
I usually rely on the auto generated subtitles, which... tend to be very wrong sometimes, which makes it funny