These keto peanut butter cups are better than Reese’s and need just 3 ingredients! No sugar and no dairy are needed, they take minutes to make! 3 grams net carbs per serving!
Who said you can’t have candy on a low carb diet?
Thanks to the plethora of sugar free sweeteners and chocolate out there, you can easily recreate your favorite candy bars, minus all the carbs!
We’ve enjoyed gummy bears, marshmallows, and homemade Reese’s cups.
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The Best Keto Peanut Butter Cups
I’ve been meaning to share a keto peanut butter cup recipe for quite some time. As someone who LIVED off Reese’s cups, these have been a game changer. Now, these may look incredibly fancy but I promise they are SO easy to make.
- They need just 3 ingredients. Seriously: peanut butter, sugar-free chocolate chips, and coconut oil.
- Ready in 5 minutes. The hard part is waiting for them to firm up but that is what freezers are for!
- Perfect texture. These cups are sweet, salty, and gooey in the middle. They are full of chocolate and peanut butter flavors, you won’t be able to stop at one!
As mentioned earlier, these peanut butter cups need just three ingredients to make. Unlike other peanut butter cup recipes out there, these don’t need any flour or fillers to make the filling. Here is what you’ll need:
- Chocolate– Any sugar free chocolate bar or sugar free chocolate chips.
Love white chocolate peanut butter cups? Make a keto version by swapping out the chocolate with sugar free white chocolate.
- Coconut oil– Just a little to make the chocolate exterior smoother and easier to bite into.
- Peanut butter– Smooth and creamy peanut butter with no added sugar.
How do you make keto peanut butter cups?
Start by lightly greasing a 12-count silicone muffin tin or line a 12-count muffin tin with muffin liners.
Next, add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second spurts, until the chocolate has melted. Pour spoonfuls of the melted chocolate into the muffin liners and use the back of the spoon to spread chocolate on the sides. Drop teaspoons of the peanut butter over the top, before filling with extra chocolate.
Now, refrigerate the peanut butter cups until the chocolate firms up.
- These make large peanut butter cups. If you’d like smaller ones, similar to Reese’s cups, use a mini muffin tin or mini muffin silicone pan (we do this with our sugar free fudge).
- The peanut butter filling is NOT sweet, relying on the chocolate for the sweetness. If you want a sweeter peanut butter filling, whisk it with some sugar free powdered sugar.
- For a thicker filling, add a spoonful of almond or coconut flour to it.
- If you don’t want to use peanut butter, feel free to swap it out for almond butter, cashew butter, or even sunflower seed butter.
To store: These peanut butter cups will keep at room temperature, in a sealed container, for up to 4 weeks. You can store them in the refrigerator if you’d like them to keep longer.
To freeze: Place the peanut butter cups in a ziplock bag and store them in the freezer for up to 6 months.
More keto candy recipes to try
Homemade Keto Almond Joy Bars (Paleo, Vegan)
Keto Peppermint Bark
Keto Chocolate (Crunch bars!)
Healthy Homemade Keto Snickers Bars (Vegan, Paleo)
For a more fudgy filling, add a tablespoon of either coconut flour or almond flour to it.
Each peanut butter cup contains just 3 grams of net carbs.
Unfortunately not! While they do have a sugar free peanut butter cup offering, those have an almost identical carb and sugar count to the traditional cups.
Keto Peanut Butter Cups
- 2 cups keto chocolate chips or sugar free chocolate bar
- 1 teaspoon coconut oil
- 3/4 cup peanut butter smooth and drippy
- 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 your 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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 🙂
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!
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 🙂
What can be used instead of coconut oil?
Easy & delicious! Thank you!