This homemade keto version of peanut butter cups is so delicious and so easy to make. This recipe comes together quickly after you gather the ingredients, and stores easily in the fridge for a quick keto dessert.
Homemade Keto Peanut Butter Cups
Hands down, Reese’s peanut cups were my favorite childhood candy. Peanut butter and chocolate are a flavor match made in heaven.
Luckily, the peanut butter and chocolate flavor combo is easy to recreate with keto-friendly ingredients. And when you make them yourself, you get to pick the best ingredients. To make this recipe, you’ll need four main ingredients:
- sugar-free chocolate
- coconut oil
- sugar-free peanut butter
- confectioner’s erythritol sweetener
If you love peanut butter and chocolate as much as I do, you will love this keto version! Bonus: homemade peanut butter cups are a great edible gift you can make for Halloween or Christmas. Make a double batch and stash some in your freezer for future keto candy cravings.
The Best Keto Chocolate
There are a few brands of keto chocolate on the market, but my favorite type to bake with is Lily’s Chocolate chips. They taste like rich, bittersweet chocolate – with no sweetener aftertaste. They melt well in this recipe to form the outer shell of our keto peanut butter cups.
The Best Low Carb Peanut Butter
If you’ve been reading the labels in the grocery store, you already know that most peanut butter has added sugar. And that’s a no-go on the keto diet. Luckily, there are several brands of peanut butter made with no added sugar.
Click here to read all about peanut butter on the keto diet, and my top five no-sugar-added picks.
If you don’t like peanut butter, or are allergic to peanuts, you can substitute almond, cashew or another nut butter for the peanut butter.
How to Make Homemade Peanut Butter Cups
Keto peanut butter cups are super easy to make. The recipe has just a few easy steps.
First up, warm the sugar-free peanut butter in a saucepan or a microwave safe bowl. You want it to be smooth and liquid for the next step. When the peanut butter is warm, add the powdered sweetener a little at a time until it’s completely incorporated. If your peanut butter comes without salt, you’ll want to add a pinch or two. Then, set the peanut butter mixture aside and let it cool to room temperature.
Meanwhile, melt the sugar-free chocolate together with a bit of coconut oil. The coconut oil keeps the chocolate nice and shiny when it cools. Sure, we could go through all the hassle of tempering chocolate. But to be honest, its super tricky with this sugar-free kind. So, hey, let’s be easy on ourselves and skip it.
So, once you have your chocolate melted, line the paper or silicone candy cups with a thin layer of the chocolate. I like to pour some in, and then invert the cups over the bowl to let the excess chocolate drain. Pop the lined cups in the fridge for a few minutes to let the chocolate set up.
After the chocolate shell is firm, scoop or pipe the peanut butter filling on top of the chocolate in the muffin cups. Top with more of the melted chocolate, and chill again in the fridge until set.
That’s it, you’ve made keto peanut butter cups!
My Favorite Keto Chocolate Recipes
Don’t forget to pin this recipe for later!
- 1 cup sugar-free chocolate chips, like Lily's
- 1 tbsp coconut oil
- 1/2 cup peanut butter
- 2 tbsp powdered erythritol sweetener, optional
- 1/4 tsp salt, optional
- Melt the chocolate: Put the chocolate chips and the coconut oil in a heat-safe bowl. Melt the chocolate in the microwave in quick bursts of 15 seconds each. Stir in between each burst of heat, making sure that the chocolate does not burn. You can also melt the chocolate over a double boiler, if you prefer.
- Line the cups: Pour a generous teaspoon of chocolate into silicone or foil candy cups. Swirl the chocolate up around the sides of the cups to coat them. Pour any excess melted chocolate back into the bowl.
- Chill the lined cups in the freezer for 10 minutes, until the chocolate is set.
- Melt the peanut butter; Put the peanut butter in a heat safe bowl, and microwave in quick bursts of 15 seconds until the peanut butter is liquid and pourable. (If your peanut butter is already liquid at room temperature, you can skip this step.)
- Mix the peanut butter, optional sweetener, and optional salt. (If your peanut butter is already sweetened and salted, you can omit these ingredients.)
- Spoon a generous teaspoon of peanut butter into each cup. Tap the cups on the counter to smooth the tops of the peanut butter cups. Pour a teaspoon of melted chocolate on top of the peanut butter in each cup.
- Chill the cups in the freezer for at least 10 minutes to set the chocolate.
You can chill the cups in the freezer or the refrigerator to harden the chocolate. Because of the coconut oil in the chocolate mixture, the cups will be a little soft at room temperature.
The cups are much easy to unmold when cold.
Store in fridge for 3 days, or in the freezer for up to a month in sealed container
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 60 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 76mg Carbohydrates: 2g Fiber: 1g Sugar: 1g Protein: 2g