Make Reeses cups healthy, keto friendly and gluten free using just a few ingredients. Find out how you can make a batch today.
HOMEMADE REESES CUPS
I have very fond memories of Reese’s cups going all the way back to my childhood. Easter and Christmas holidays were always made better with the addition of Reese’s peanut butter cups. And, for Halloween those were the candies most sought after.
To this day, these candies have remained one of my all-time favorites. It is just something about the peanut butter and chocolate when combined that really satisfy the palate.
However, as a grown-up and choosing to be a part of the healthy crowd, I thought it only fitting to kick this Reese idea up a notch. See what I have created to make this popular candy keto friendly using healthy ingredients.
REESES CUPS WITH ALMOND BUTTER
In my healthy version of this candy, I use almond butter, carob powder, coconut oil, monk fruit powder and Swerve.
Typically, I would only use monk fruit powder for the sweetener however, to achieve the right consistency for the nut butter filling I was forced to use Swerve confectioner’s sugar. While it is keto approved and widely used in many keto recipes, I choose to avoid it despite it being non-GMO.
My simple reason is I avoid eating corn. However, sometimes you just have to compromise and use the best products available to have a favorable outcome. So, including non-GMO Swerve confectioner’s sugar in this recipe isn’t the end of the world.
Carob powder is used in nearly all of the recipes found on my site because it doesn’t contain caffeine of which I am negatively affected by. Carob just happens to be another healthy choice that is sweeter than chocolate. This is the carob powder I use.
If you do not want to give carob a try, then feel free to substitute in cocoa powder.
ADDITIONAL DESSERT RECIPES:
REESE CUPS FOR KETO
This healthy homemade candy uses almond butter, natural sweetener and carob or chocolate. It is the grown-up version of Reese peanut butter cups. Indulge today!
- 5 T Almond butter, smooth
- 2 T Coconut oil
- 1/8 t Pure Monk fruit powder
- 6 T Carob powder (can substitute cocoa powder)
- 1/8 c Swerve Confectioner's Sugar
- 1/8 c Almond butter, smooth
- 12 Small candy paper liners
Line small muffin cups with paper candy liners and set aside.
TO MAKE CAROB OR CHOCOLATE CUP
Melt coconut oil and 5 tablespoons of almond butter on low heat over a double boiler.
Remove from heat and add monk fruit powder and carob powder.
Stir briskly to combine and remove any lumps. When silky smooth consistency add a little of this mixture to small paper lined candy/baking liners. Fill about 1/3 full.
Place in freezer about 30 minutes or until set up.
TO MAKE FILLING
Mix almond butter and Swerve confectioner's sugar with hands until well combined. Depending on oiliness of almond butter you may need to add more Swerve until desired consistency is achieved.
Chill in refrigerator or freezer for 15 minutes.
Rewarm carob mixture if necessary to prevent it from becoming too thick.
Add a small ball of almond butter mixture to each paper liner and press gently to nearly fill space.
Add additional melted chocolate on top of almond butter to form a solid top.
Place candy back in the freezer for 30 minutes, or until firm
Store in the refrigerator or freezer.