If you miss peanut butter cups on a keto diet, this recipe is going to make your day. These homemade keto peanut butter cups taste just like the real thing, but without all the sugar.
They are super easy to make and only need a handful of simple ingredients. No baking required either, just some quick mixing and a little time in the freezer.
The chocolate shell is rich and snappy, and the peanut butter filling inside is perfectly sweet and slightly salty. It’s honestly hard to believe they are low carb.
Each cup comes out looking like something you’d buy at a store, but way better for you. They are great to keep in the fridge for whenever a craving hits.
Whether you are doing strict keto or just trying to cut back on sugar, these are a must-try. Let me show you how to make them!
Why You’ll Love This Recipe
Tastes Like the Real Thing – These taste just like Reese’s but without all the sugar and carbs.
Only 6 Ingredients – You need just six simple ingredients to make a batch of these.
No Baking Required – You never turn on the oven since the freezer does all the work.
Satisfies Sweet Cravings Without the Guilt – These crush candy cravings while keeping you in ketosis.
Recipe Ingredients
For the Chocolate Shell
- 1 cup Sugar-Free Chocolate Chips
- 1 tbsp Coconut Oil
For the Peanut Butter Filling
- 1/2 cup Creamy Peanut Butter, no sugar added
- 2 tbsp Powdered Erythritol
- 2 tbsp Coconut Flour
- 1 pinch Sea Salt
How To Make
Step 1
Line a 12-cup muffin tin with paper liners. In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
Step 2
Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread it into an even layer across the bottom. Place the muffin tin in the freezer for 10 minutes to set the chocolate.
Step 3
While the chocolate layer firms up, prepare the filling. In a bowl, stir together the peanut butter, powdered erythritol, coconut flour, and sea salt until a thick, slightly crumbly dough forms.
Step 4
Roll the peanut butter mixture into 12 small balls, then flatten each one into a disc that fits inside the liners. Place a disc on top of each set chocolate layer and press down gently.
Step 5
Spoon the remaining melted chocolate over each peanut butter disc, spreading it to the edges so the filling is fully covered. Tap the muffin tin lightly on the counter to smooth the tops.
Step 6
Freeze for at least 20 minutes until the chocolate is completely set. Remove from the freezer about 5 minutes before serving so the filling softens slightly. Store any extras in the refrigerator.
Tips
Keep the Melted Chocolate Warm
Sugar-free chocolate chips seize up and harden faster than regular chocolate, especially once you mix in the coconut oil. After you melt everything together, the chocolate can start to thicken while you’re still working with it.
If that happens, just pop it back in the microwave for 10 seconds and stir. You want it thin and pourable so it spreads easily over the peanut butter discs and covers them completely.
This matters most in step 5 when you’re topping each cup. If the chocolate is too thick at that point, it won’t flow to the edges and you’ll have filling peeking through.
Use Silicone Liners if You Have Them
Paper liners work fine, but the chocolate tends to stick to them pretty badly. When you peel the liner off, chunks of chocolate come with it and your peanut butter cups look rough.
Silicone liners peel off cleanly every single time. The cups come out smooth and shiny, almost like store-bought ones.
If you only have paper liners, give each one a very light spray of cooking oil before you start. That helps a lot with the sticking.
Get the Peanut Butter Discs the Right Size
When you flatten each ball into a disc, make sure it’s a little smaller than the bottom of the liner. You want a small gap all around the edge so the top layer of chocolate can flow down and seal the filling inside.
If the disc is too wide, the chocolate won’t be able to wrap around the sides. You’ll end up with exposed peanut butter edges that look messy and make the cups fall apart easier.
More Recipes
- Low Carb No-Bake Peanut Butter Chocolate Bars
- Low Carb Chocolate Truffles
- Low Carb Chocolate Bark with Sea Salt
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Chocolate Coconut Bars
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Yes, almond butter works great as a swap and keeps the recipe keto-friendly. Just make sure it’s the no-sugar-added kind, and give it a good stir before measuring since natural nut butters tend to separate.
The flavor will be a little milder than peanut butter, but the texture and consistency of the filling will turn out very similar.
Keto Peanut Butter Cups
Ingredients
Equipment
Method
- Line a 12-cup muffin tin with paper liners. In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread it into an even layer across the bottom. Place the muffin tin in the freezer for 10 minutes to set the chocolate.
- While the chocolate layer firms up, prepare the filling. In a bowl, stir together the peanut butter, powdered erythritol, coconut flour, and sea salt until a thick, slightly crumbly dough forms.
- Roll the peanut butter mixture into 12 small balls, then flatten each one into a disc that fits inside the liners. Place a disc on top of each set chocolate layer and press down gently.
- Spoon the remaining melted chocolate over each peanut butter disc, spreading it to the edges so the filling is fully covered. Tap the muffin tin lightly on the counter to smooth the tops.
- Freeze for at least 20 minutes until the chocolate is completely set. Remove from the freezer about 5 minutes before serving so the filling softens slightly. Store any extras in the refrigerator.