Keto Peanut Butter Cups
This post may contain affiliate links. See my disclosure policy.
My keto peanut butter cups feature a creamy peanut butter filling coated in rich sugar-free chocolate. They’re easy to make and satisfy every peanut butter cup craving for just 3 grams of net carbs.
My keto peanut butter cups rival Reese’s
I have a minor addiction to Reese’s peanut butter cups, but whenever I’m eating low carb, I have to keep myself away from the candy aisle.
Thankfully, recreating my favorite treats is kind of my job! These sugar free peanut butter cups have become one of my most requested recipes by friends and family because they taste so much like the real thing and for a fraction of the price. Here’s why I love making them:
- Made with 3 ingredients. All you need is peanut butter, sugar-free chocolate chips, and a little coconut oil.
- Quick to make. The hardest part is waiting for the chocolate to set- but that’s what the freezer is for!
- The perfect texture. The peanut butter filling is smooth and creamy, while the chocolate has the perfect snap.
- Diet-friendly. They’re naturally gluten-free, sugar-free, and easy to make vegan or nut-free.
Let’s whip them up together!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chocolate. I use my sugar-free chocolate chips, but any store-bought variety will work. You can also use a chopped-up sugar-free chocolate bar.
- Coconut oil. Just a little to make the chocolate exterior smoother and easier to bite into.
- Peanut butter. Look for drippy peanut butter with no added sugar. Natural peanut butter can work, but make sure it’s very creamy (some natural brands tend to be quite thick).
How to make keto peanut butter cups
Step 1- Melt chocolate. Melt chocolate and coconut oil together in a microwave-safe bowl or in a double boiler over the stove. Stir to combine.
Step 2- Build the layers. Spoon the chocolate into a 12-count muffin tin with muffin liners. Use the back of the spoon to spread the chocolate around the sides. Pour the peanut butter into the muffin liners. Top the peanut butter layer with the remaining chocolate.
Step 3- Refrigerate. Refrigerate the molds for at least an hour for the chocolate to firm up.
Arman’s recipe variations
- Make them vegan. Simply use your favorite sugar-free, dairy-free chocolate chips.
- Switch up the nut butter. Use almond butter, cashew butter, or, for a nut-free version, use tahini or sunflower seed butter.
- Make mini peanut butter cups. If you want them closer in size to classic Reese’s, divide the mixture between a mini muffin tin instead.
- Prefer a firmer filling? Stir in 1 to 2 tablespoons of almond flour or coconut flour until you reach your desired consistency.
- Want a sweeter filling? I keep the peanut butter layer lightly sweetened, but if you prefer it sweeter, mix in a little sugar-free powdered sugar to taste.
Storage instructions
To store: Chocolate peanut butter cups can be stored in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to three months.
To freeze: Place the peanut butter cups in a Ziploc bag and store them in the freezer for up to six months.
More no-bake keto treats
Keto Peanut Butter Cups
Ingredients
- 2 cups keto chocolate chips or sugar free chocolate bar, 340g
- 1 teaspoon coconut oil 5mL
- 3/4 cup peanut butter smooth and drippy, 190g
Instructions
- Line a 12-count muffin tin with muffin liners or grease a 12-count silicone muffin tin.
- In a microwave-safe bowl or stovetop, melt the chocolate and coconut oil.
- Spoon out the melted chocolate into the muffin liners and use the back of the spoon to spread the chocolate around the sides. Spoon out tablespoons of peanut butter into the muffin liners, and fill with the remaining chocolate.
- Refrigerate the peanut butter cups for at least an hour, for the chocolate to firm up.
Notes
Nutrition
Originally updated February 2023
I really like your site and want to try to make these. The recipe calls for 2 cups chocolate chips to melt, so this would equal 16 ounces total. Since a sugar free chocolate “bar” (like Ghiradelli or Baker’s chocolate) is usually 4 ounces, would you need 4 bars in this recipe? Or am I misunderstanding? Thank you!!
Hi Sue, yes, you’re correct! 4 x 4 ounce bars should cover it. I would chop the bars into smaller pieces before melting so that they melt a little more evenly too. Hope this helps!
I’ve saved this recipe some time ago and finally got around to it. I used half dark/half milk chocolate and love the result. Definitely will make them again. Thank you 🙂
This is so nice. When I make them, can I put them/store them outside of the fridge?
My friend is on ketogenic diet. But I dont think I could find keto chocolate chips. You have some suggestion?
Lilly’s baking chips are made with stevia, on amazon and walmart.
are these gluten free?
yes they are
Easy & delicious! Thank you!
What can be used instead of coconut oil?
Butter 🙂
Hi Arman! I love your recipes! I have had gastric sleeve surgery and I find your healthy low cal, lower fat, low carb recipes are especially delicious and helpful on what, can sometimes be a rather dull diet. I made your delicious sugar-free peanut butter cups with Lily’s dark chocolate chips and used your low calorie peanut butter recipe ( which is FANTASTIC!!!). Having trouble figuring out the nutritional info when using the low cal pb. Would you happen to know? Thank you! Lisa
Hi Lisa! You can use myfitnesspal to calculate it 🙂
Now that I actually had a chance to try making peanut butter cups, I can share my experience! Overall these tasted really good, but I ran into two issues. The first one is that the coconut oil seemed to make the chocolate pretty much melt upon contact with my skin, which didn’t totally surprise me because coconut oil melts from simple body heat, so holding these with my fingers to take a bite was not an option. Definitely have to leave them in the wrappers.
Also, I found that the coconut oil made the chocolate not stick to the mini muffin liners very well. This might not sound like a big issue, but I found that this resulted in the sides of the cups being really thin, so when I took a bite, peanut butter oozed out the sides of the chocolate shells.
These were tasty and I will make them again, but I found them to be really messy even with prior refrigeration because of the oil. If anyone else experiences this issue, I think spreading the chocolate in multiple layers up the sides of the cups and freezing each layer will keep the peanut butter filling from popping out like it did with mine. But I do love how soft and smooth the coconut oil made the chocolate!
This sounds a little like peanut butter stuffed chocolate ice cubes! I don’t know if you have access to Albert’s Chocolate Ice Cubes, but they are heavenly little squares of chocolate hazelnut and it’s the coconut oil in them that makes them melt-in-your-mouth soft. I would personally love to see your take on a low-carb version of these addictive little chocolate squares! 🙂
I recently tried making my own peanut butter cups (not low carb) and while I definitely think they needed milk chocolate as opposed to the dark chocolate I had on hand, I never considered adding coconut oil to the chocolate coating to make it smoother and softer. Thank you for putting that bug in my ear! I’m going to try my hand at peanut butter cups again based on your recipe because anything Reese’s is a weakness of mine too and I’d love to be able to make a more diet-friendly version at home.
I may not be going low-carb, but I am dieting and those sugar-free Russell Stover peanut butter cups are a little expensive. I would love to have a stash on hand that I can make for a fraction of the cost.
Thank Ellie- I’ll have to hunt those down- what a flavor combo 🙂