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All Day I Dream About Food

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September 20, 2017

Low Carb Chocolate Peanut Butter Cups

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These are the best low carb peanut butter cups, with a sugar-free dark chocolate shell and a creamy peanut butter center. You won’t believe they are good for you! The best keto peanut butter cup recipe. 

Low Carb Peanut Butter Cups

Peanut butter is my Achilles heel.  It’s my weakness, my downfall, my greatest temptation.  It is like crack to me, the more I have, the more I want.  An open jar of peanut butter in the cupboard is a cruel torment, and I often have to physically restrain myself from digging in a spoon for yet another taste.  This is only more true since I developed diabetes, since compared to other sugar-laden snacks, peanut butter is a relatively harmless treat.  Not so harmless, however, when you are tempted to devour huge amounts in one sitting.

How To Make Low Carb Peanut Butter Cups

My go-to low carb dessert when I don’t have anything prepared is a single square of 90% cacao chocolate smeared with peanut butter.  Peanut butter cups have long been one of my all-time favourite treats, and this is my way of getting a little bit of that heavenly flavor combination without totally falling off the wagon.  But I’ve recently found myself yearning to have real peanut butter cups again, where the chocolate shell is a little softer, and the peanut butter center is a little sweeter.  I’d made a low carb version quite some time ago and they were good, but I found myself wondering if I could do better.

Make your own healthier peanut butter cups! low carb sugar-free and THM friendly

Now that there are so many great sugar-free chocolate options out there, I knew I could improve the shell of these keto peanut butter cups.  But I thought I might also be able to improve the peanut butter center too.  Instead of just plopping some peanut butter in straight from the jar, I wanted to make it somewhat sweeter and also add a touch of vanilla.  I’ve found that vanilla seems to almost intensify the peanut-buttery goodness in desserts.

The best low carb sugar-free peanut butter cups recipe

In the middle of making these, I also hit upon a way to make it easier on myself to get the peanut butter filling into the cups.  In the past, I wanted to make the peanut butter stiffer, so it didn’t ooze out everywhere when you took a bite.  But that makes it difficult to spread nicely into the prepared cups.  So it suddenly occurred to me to melt the peanut butter before I stirred in the sweetener and the vanilla.  That way, it was almost liquidy when I put it in, but firmed up nicely when chilled.  Because I wanted them to look more like traditional peanut butter cups, I made them in some 1 1/2 inch candy papers I found at my local craft store, that had a plasticated inside so that they could hold their form when brushed with warm chocolate.

Best low carb peanut butter cups recipe.

These were definitely everything I was hoping for, the perfect marriage of chocolate and peanut butter, without the sugar.   They do need to be stored in the refrigerator, otherwise they get too melty.  But they are heavenly and I won’t wait long to make them again.

UPDATE: I have updated this recipe to make it easier to make. The cups are also a little larger too. I had trouble finding the little candy cups I originally used so I just went with parchment paper muffin cups, which are a bit wider. I used Lily’s Dark Chocolate and a little cocoa butter for the coating instead of making my own chocolate shell. If you want the old shell recipe made with unsweetened chocolate, I have provided that below!

5 from 8 votes
Low Carb Peanut Butter Cups
Print
Chocolate Peanut Butter Cups – Low Carb and Gluten-Free
Prep Time
20 mins
Cook Time
10 mins
Cooling Time
30 mins
Total Time
1 hr
 

These are the best low carb peanut butter cups, easy to make with only 6 ingredients! You won't believe this keto treat is good for you!

Course: Dessert
Cuisine: Dessert
Servings: 12 Peanut Butter Cups
Calories: 149 kcal
Ingredients
Chocolate Coating:
  • 6 ounces sugar free dark chocolate chopped
  • 1/2 ounce cocoa butter
Peanut Butter Filling:
  • 1/2 cup peanut butter
  • 2 tbsp butter
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
Instructions
  1. Set 12 parchment or silicone muffin liners into a muffin pan.
  2. In a heatproof bowl set over barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.
  3. Use the back of a small spoon to spread about 1/2 of the chocolate mixture on the bottom and partway up the sides (about 1/4 of the way) of the prepared muffins liners. Freeze 10 minutes.
  4. In a microwave safe bowl, heat peanut butter and butter on high for 1 minute. Whisk in the powdered sweetener and vanilla extract.

  5. Remove chocolate cups from freezer and fill almost to the top with peanut butter mixture, leaving enough space to cover with remaining chocolate. Return to freezer for another 10 minutes or so.
  6. Rewarm remaining chocolate gently over low heat and stir until smooth. Spread over peanut butter filling to the sides of each cup. Chill until set, 20 minutes.
Recipe Notes

Makes 12. Each peanut butter cup 4.72g NET CARBS.

Food energy: 149kcal Total fat: 13.38g Calories from fat: 120 Cholesterol: 6mg Carbohydrate: 8.09g Total dietary fiber: 3.37g Protein: 3.12g

Nutrition Facts
Chocolate Peanut Butter Cups – Low Carb and Gluten-Free
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 120
% Daily Value*
Fat 13.38g21%
Carbohydrates 8.09g3%
Fiber 3.37g13%
Protein 3.12g6%
* Percent Daily Values are based on a 2000 calorie diet.

Old Chocolate Shell Recipe:

  • Chocolate Coating:
  • ¼ cup butter
  • 3 oz unsweetened chocolate
  • 2 tbsp powdered erythritol (I used Swerve)
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp liquid stevia extract
  1. In a small saucepan over low heat, melt butter, unsweetened chocolate and powdered erythritol together, stirring until smooth. Stir in cocoa powder, vanilla and stevia extract. Let cool 5 to 10 minutes, until somewhat thickened.
  2. Use back of small spoon to spread chocolate mixture on bottom and up sides of twelve 1 ½ inch plastic-lined candy cups or candy molds (whatever you use needs to be firm enough to stand up against the warm chocolate and not lose its shape). Place on baking sheet or platter and freeze until firm, about 20 minutes.

 

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Filed Under: Gluten Free, Low Carb, Other Desserts, Popular Posts Tagged With: chocolate, peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Karen LowCarbOneDay says

    July 30, 2012 at 8:26 am

    Definitely one of my favorites! I make my coating with coconut oil. That makes it healthy, right? LOL

    Reply
    • Carolyn says

      July 30, 2012 at 10:17 am

      It’s all healthy, as long as there’s no sugar 😉

      Reply
  2. Katrina @ In Katrina's Kitchen says

    July 30, 2012 at 9:07 am

    Another stellar recipe! I miss peanut butter!!!

    Reply
    • Carolyn says

      July 30, 2012 at 10:17 am

      Whaddya mean, you miss peanut butter! Are you no longer eating it???

      Reply
  3. Karen says

    July 30, 2012 at 10:30 am

    Oh my goodness, Carolyn. There’s not a thing I don’t love about these…I think I’d need to make a double batch at least!

    Reply
  4. shelly (cookies and cups) says

    July 30, 2012 at 10:41 am

    So these are basically diet food, right? I can totally diet on peanut butter cups for everrrr!

    Reply
    • Carolyn says

      July 30, 2012 at 11:53 am

      Yes, it’s called the Peanut Butter and Chocolate Diet. I am right there with you!

      Reply
  5. [email protected] says

    July 30, 2012 at 11:28 am

    Yum! Great idea to add vanilla to the peanut butter filling!

    Reply
  6. Jennifer Eloff says

    July 30, 2012 at 12:04 pm

    Wow – love this creative confection!

    Reply
  7. Cassie says

    July 30, 2012 at 12:49 pm

    Oh, me too, Carolyn, PB is a weakness for me. I adore these too. How fun! I bet I would eat every last one.

    Reply
  8. JulieD says

    July 30, 2012 at 1:58 pm

    Ooh sounds so good! Your pb cups look amazing! Love that you added vanilla too!

    Reply
  9. Meghan says

    July 30, 2012 at 2:26 pm

    Have you ever used Somersweet? It’s the sugar substitute sold by Suzanne Somers on her website. I used to use it, but have not tried her new formula. It is a bit cheaper than Swerve. Worth a try. These PB Cups look amazing, definitely need to make them! I’m always looking for good low sugar Chocolate PB treats!

    Reply
  10. Alyssa | Queen of Quinoa says

    July 30, 2012 at 3:16 pm

    Great minds think alike! I just posted my recipe for Dark Chocolate Almond Butter Cups on my site today. Chocolate and nut butters are simply a match made in heaven 🙂

    Reply
  11. Jeanette says

    July 30, 2012 at 3:21 pm

    What a fun re-creation of a childhood favorite treat!

    Reply
  12. Amber {Sprinkled With Flour} says

    July 30, 2012 at 3:35 pm

    These look so tasty, my son would love them!

    Reply
  13. Russell at Chasing Delicious says

    July 30, 2012 at 6:15 pm

    Ooh I’ve always wanted to make homemade peanut butter cups. Yum!

    Reply
  14. nancy says

    July 30, 2012 at 7:43 pm

    Any idea how many calories per serving (1 cup I assume?)

    Reply
  15. mellissa @ ibreatheimhungry says

    July 30, 2012 at 8:09 pm

    Gorgeous!!!!! Are the stevia drops necessary or can I just increase the erythritol because I’m sensitive to Stevia? Just wondering, will try these when I’m done with my Whole 30!

    Reply
    • Carolyn says

      July 31, 2012 at 6:06 am

      Yes, you can increase the erythritol…maybe another tablespoon would do it.

      Reply
  16. claire @ the realistic nutritionist says

    July 31, 2012 at 12:59 pm

    These look absolutely fabulous!! 🙂

    Reply
  17. Tina says

    July 31, 2012 at 4:31 pm

    Hi,

    I was reading the instruction and it said to add vanilla in the chocolate coating but it did not say how much. I noticed under the peanut butter filling so is it the same amount?

    Reply
    • Carolyn says

      July 31, 2012 at 5:23 pm

      So sorry, I hate when I to that. It’s all too easy to do when writing recipes. I’ve added the vanilla into the chocolate coating recipe. Thanks for letting me know!

      Reply
      • Tina says

        August 1, 2012 at 9:46 am

        Thanks Carolyn, it turned out great in my peanut butter cup mold. Need to smooth the top alittle more. My husband likes it but my daughter does not like the taste of the unsweetened chocolate.

        Reply
  18. Liz says

    July 31, 2012 at 6:34 pm

    Oh, wow, I think you’ve made many, many happy people with this delicious recipe! Peanut butter straight out of the jar doesn’t tempt me in the least, but I could probably eat many handfuls of your gorgeous pb cups!!! They look perfect!

    Reply
  19. Ann says

    August 1, 2012 at 1:35 am

    I made these this evening, and all I can say is…. OMG!

    I didn’t have the smaller-size paper cups, so I used regular muffin papers and placed them in a muffin tin. I made eight peanut butter cups this way and figured that they each have 4.8 grams of effective carbohydrate. The peanut butter I have is a bit drier than it should be, so I added a tablespoon of water to it and then pressed the peanut butter into the chilled chocolate cups with my fingertips. That was fine, but a bit more water would have made the peanut butter a bit smoother. Usually, though, the plain unsalted, unsweetened peanut butter should be great without added moisture. Mine may not have been stirred adequately when I used it to make a peanut butter loaf recently.

    Anyway… I will definitely be keeping these on hand. They’re a very satisfying way to satisfy a craving.

    Thanks, Carolyn!

    Reply
  20. Balvinder says

    August 1, 2012 at 11:15 am

    These are cute looking treats. Can I use same amount of sugar in place of erythritol?

    Reply
    • Carolyn says

      August 1, 2012 at 11:33 am

      Absolutely.

      Reply
  21. Emily @ Life on Food says

    August 1, 2012 at 7:50 pm

    I can stay away from peanut butter for the most part, not that I try, but when mixed with chocolate there is no stopping me. These look delicious. I don’t know if I made a batch I would be able to stop from eating the whole she-bang.

    Reply
  22. Roxana | Roxana's Home Baking says

    August 2, 2012 at 8:58 pm

    Peanut butter and chocolate is a hard to resist combo. Loving your guilt free cups!

    Reply
  23. Dawn says

    August 9, 2012 at 9:18 am

    I’m currently making a batch of these — in silicon mini-muffin cups! The ingredients are enough to make exactly 16 of this size. Looking forward to trying them!

    Reply
    • Carolyn says

      August 9, 2012 at 11:46 am

      The muffin cups should work perfectly!

      Reply
      • Dawn says

        August 10, 2012 at 6:46 am

        They did, and I’m pretty happy with the results. (Yum!) I think I might have put too much butter in the chocolate mixture because it starts melting on one’s fingers right away when they come out of the fridge, so I’m thinking of trying coconut oil next time instead. Obviously there will be a next time.

        Reply
        • Carolyn says

          August 10, 2012 at 7:18 am

          They are pretty melty. Otherwise, the chocolate is too hard. But mine didn’t melt at the first touch, so maybe coconut oil or one less tbsp butter?

          Reply
          • Donna says

            January 8, 2013 at 2:24 pm

            What brand of peanut butter do you use?

  24. Scott says

    October 8, 2013 at 10:51 am

    what is the saturated fat in the peanut butter cups?

    Reply
    • Carolyn says

      October 8, 2013 at 12:40 pm

      Not sure, probably pretty high. You should enter the ingredients into myfitnesspal, it will tell you. Please keep in mind, saturated fat is NOT the enemy it’s been made out to be.

      Reply
  25. Michelle H says

    November 5, 2013 at 10:43 am

    I made these yesterday. I used Splenda instead of erythritol (which I normally do). The filling was really good. The chocolate was still too bitter. I did use unsweetened cocoa powder, so wonder if that had something to do with it. They were decent, but I think next time I’ll use a 75% dark chocolate and adjust the sweetener as necessary. Pretty easy to make, just a lot of down time between steps. Thanks for sharing the recipe!

    Reply
    • Michelle H says

      November 5, 2013 at 10:44 am

      To add as well, I used a mini muffin tin with mini muffin paper cups and it worked fine. That was one thing I wasn’t sure would work.

      Reply
      • Carolyn says

        November 5, 2013 at 11:56 am

        Thanks for the tip!

        Reply
    • Carolyn says

      November 5, 2013 at 11:56 am

      Hi Michelle…I think it’s the Splenda, personally. It just doesn’t mix well with Chocolate in my experience. It’s part of the reason I stopped using any sucralose. But yes, try a slightly sweetened chocolate for the coating and it may help if you’re using Splenda.

      Reply
      • Michelle H says

        November 5, 2013 at 12:31 pm

        I could try something else, but given that Swerve and other erythritols aren’t available at my local grocery store, I went with the Splenda which I already had, and is available.

        Reply
  26. Eileen s Thomas says

    November 6, 2013 at 9:45 am

    Thank you so much for making it so easy for me to stay on my lo-carb plan. I made these they are so good I used nectresse they were so good.

    Reply
    • Carolyn says

      November 6, 2013 at 9:51 am

      Glad to hear it!

      Reply
  27. Common Sense says

    April 1, 2014 at 4:27 pm

    Finally had a chance to try these – wonderful! I used my silicone mini peanut butter cup mold which worked perfectly. I also used pumpkin seed butter and Hershey’s Special Dark cocoa powder so mine were even lower in carbs. Easy, but a bit labor intensive carefully coating the cups with chocolate, etc.

    The recipe made 28 mini cups with the following nutritional values from the Sparkpeople calculator:

    Calories – 60
    Total Fat – 5.83
    Saturated Fat – 2.45
    Cholesterol – 4.425
    Sodium – 30
    Total Carbohydrate – 1.7
    Dietary Fiber – .93
    NET CARBS = .77 per cup
    Sugars – .046
    Protein – 1.34

    Thanks so much for the recipe!

    Reply
    • Carolyn says

      April 1, 2014 at 4:33 pm

      Great info, thanks!

      Reply
  28. Lisa W says

    October 19, 2014 at 1:41 pm

    Hey, LOVE LOVE LOVE these! I do have a question though. I used Liquid Stevia from Trader Joe’s. It left a bitter aftertaste. Is it the same thing? I added some stevia glycerite and it took that away and they were wonderful, but would love to use what you use. Still trying to make sense of all the sweeteners and the differences within them. Thank you for ALL of your recipes and information!

    Reply
    • Carolyn says

      October 20, 2014 at 4:02 am

      I’ve used the liquid stevia from Trader Joe’s before and had no issues, but some people are really, really sensitive to the bitterness of stevia. You might be one of those people.

      Reply
  29. Jamie Walczynski says

    October 11, 2015 at 12:04 am

    Hello I was just wondering what everyone is using for peanut butter? Peanut butter in a jar is very high in carbs and I just dont know how the nutritional value for carbs can be so low with any random peanut butter. Any help would be great with this I am starting Keto and want a few treats to help out.

    Reply
    • Carolyn says

      October 11, 2015 at 8:10 am

      I am not sure where you are getting that peanut butter is “very” high in carbs. A typical serving is 2 tbsp and is usually 6 or 7 g of carbs and 2 or 3 g of fiber. This recipe uses 1/2 cup so 4 servings of peanut butter. But the recipe makes 12 servings of peanut butter cups so every serving only has 1/3 of a serving of peanut butter. So it comes out to about 2 g of carbs and 1 g of fiber per serving. The rest is pretty much chocolate, which if you use unsweetened, is very low carb and very high fiber.

      Reply
  30. Rachel says

    September 13, 2016 at 8:15 pm

    Could I use cacao butter in place or in addition to the butter??

    Reply
    • Carolyn says

      September 13, 2016 at 8:23 pm

      Don’t sub it altogether, I think it would taste a little strange and not have the right consistency. Try half butter, half cocoa butter.

      Reply
      • Rachel says

        September 13, 2016 at 8:33 pm

        Ok! I’ll try that, thanks! I’ve got a bunch of cacao butter;)

        Reply
      • Wren Tidwell says

        April 5, 2017 at 3:05 pm

        So what is the difference between cocoa butter and cacao butter?

        Reply
        • Carolyn says

          April 6, 2017 at 8:54 am

          Not sure there is one. Maybe cacao is raw?

          Reply
  31. Lori says

    October 28, 2016 at 2:51 pm

    I made these today but with 70% chocolate as that was all I had. They are really tasty, this is a keeper recipe!

    Reply
  32. Michael Romero says

    January 18, 2017 at 5:46 am

    Thanks Carolyn, these were absolutely the closest thing to the real deal. I did modify them slightly
    by using almond butter and sugar free dark chocolate to make them. I added 2 Tbls of butter to the chocolate and added the vanilla and they came out great. Looking forward to making these again and again.

    Reply
  33. Kate says

    February 18, 2017 at 2:08 pm

    I’m searching through your comments but haven’t seen exactly what I’m looking for, sorry if it’s been asked already!
    Can I swap the butter for coconut oil and peanut butter for sunbutter?? My son is allergic to dairy & peanuts and I’m LCHF t1 diabetic! Looking for a shared treat :-P!

    Reply
    • Carolyn says

      February 18, 2017 at 5:22 pm

      yes and yes!

      Reply
    • Faith Parent Hendrickson says

      January 17, 2019 at 8:37 am

      Thank you for this question/answer post! I want to make this with either sun butter or almond butter and NO dairy due to same allergies. <3

      Reply
  34. Wren Tidwell says

    April 5, 2017 at 3:03 pm

    fabulous as always! Carolyn you have set yourself apart as THE go to person when I need a recipe for just about anything. I also used Almond Butter (Justin’s) because I believe the nutritional value of almonds is way better than peanuts. The addition of butter and vanilla just takes it over the top. So delicious!

    Reply
    • Carolyn says

      April 6, 2017 at 8:54 am

      Thanks so much, Wren!

      Reply
  35. Harmonium guide says

    April 6, 2017 at 1:07 pm

    These look awesome!!

    Reply
  36. Maria Bear says

    July 17, 2017 at 4:03 pm

    Birthday cake idea … made for my 11 year old…. make recipe in a 9 by 13 pan,,, ist layer pb and second layer chocolate. Top with birthday candles! 🙂

    Reply
  37. Marie says

    November 11, 2017 at 1:12 pm

    Thanks so much for adding in how to make the chocolate shell by hand if sugar free chocolate is not available, We live in a rural area. This recipe has added to my 9 year old son’s quality of life so very much dealing with the disease of childhood diabetes. He can eat this treat and no extra pokes for blood sugar or extra shot needed. Just great blood sugar control. God bless you!

    Reply
    • Carolyn says

      November 12, 2017 at 8:30 am

      So glad to hear it, Marie. I hope you will read this post that I just put up for Diabetes Awareness Month! https://alldayidreamaboutfood.com/donating-diabetes-awareness-month/

      Reply
  38. Cass says

    January 23, 2018 at 2:14 am

    I made these the other day, and they were delicious! I used crunchy peanut butter, and couldn’t find cocoa butter so ended up using coconut butter. I bought some cocoa butter online today so I can follow the recipe precisely next time. With that said, it was delicious, and I have been trying sooo hard to save one to give to someone that I won’t see until Wednesday… I hope just one survives, they’ve been such a hit at home, who knows!

    Reply
  39. Carolyn says

    February 14, 2018 at 9:45 pm

    5 stars
    These are SO delicious. I wanted to pass along though that the net carbs (if you use the ingredients you suggest; subtract fiber; do NOT subtract the erythritol) is actually close to 10g. Jsut worthy of noting for people counting their macros.
    Thank you for the recipe!

    Reply
    • Carolyn says

      February 15, 2018 at 8:51 am

      You should absolutely be subtracting the erythritol, since it doesn’t affect blood sugar at all for most people. I see this first hand since I test my blood sugar regularly. It’s the only sugar alcohol that has almost zero carb impact.

      Reply
  40. Christa says

    March 18, 2018 at 1:24 pm

    These are a staple in my house – so yummy! I’m wondering if there’s a way to make the chocolate less dark and more ‘milk’ like? Perhaps more cacao butter and Swerve? Not everyone in the family is a fan of dark chocolate.

    Reply
  41. Christy says

    March 19, 2018 at 7:29 pm

    I can’t use peanut butter, possibly bc of mold issues… but when I sub in cashew butter IT TASTES LIKE COOKIE DOUGH!!! I added a bit more of the dairy-free butter to soften it. (Dairy allergy too)

    Thank you for these, treats help me stay the course!

    Reply
  42. Mallory Lanz says

    August 13, 2018 at 2:07 pm

    So excited to find this recipe, now I can enjoy my favorite candy again without so much sugar!

    Reply
  43. Emily Hill says

    August 13, 2018 at 3:17 pm

    5 stars
    I love making homemade peanut butter cups. They taste so much better!

    Reply
  44. Jaide says

    August 13, 2018 at 3:33 pm

    I can’t wait to try this!

    Reply
  45. Kimberly says

    August 13, 2018 at 8:13 pm

    Those look fabulous, I can’t wait to try them!

    Reply
  46. Kristyn Merkley says

    August 14, 2018 at 10:11 pm

    5 stars
    These look so tasty and delicious!

    Reply
  47. Abeer Rizvi says

    August 15, 2018 at 4:53 pm

    5 stars
    these look so darn addictive but hey! at least they are healthy 😉

    Reply
  48. Victoria Olson says

    October 28, 2018 at 12:34 am

    5 stars
    I’ve made this recipe about 10 times for my husband. It has evolved that I use Lily’s chocolate chips and I’ve stopped adding the cocoa butter. They were just too hard, even with half the cocoa butter. I bought/used the Wild brand. Without it, in the fridge, the cups still hold together well and the Lily’s chocolate is very firm, if not hard. We leave some out at room tmperature overnight, the chocolate softens, and has very nice texture which holds together well.

    Reply
  49. Crissy says

    January 16, 2019 at 1:31 am

    These are sooooo yummy. I followed recipe but ended up using 3 ounces more melted lily’s Chocolate chips and a little more cocoa butter to create the top layer. The flavor is amazing, Made these for my man and he’s super happy. Doesn’t want to share. Lol

    Reply
  50. Amanda L Grimes says

    January 31, 2019 at 9:11 pm

    5 stars
    Absolutely love these!! Have made 3 times so far. I add 2 tsp of powdered peanut butter. I am making them tonight for a work potluck tomorrow! 🙂 Thank you Carolyn! You are truly my go-to for keto desserts!

    Reply
  51. Emily says

    February 3, 2019 at 12:54 pm

    I don’t know what I did wrong! Maybe my muffin cups were too large. I did not have enough chocolate or filling for 12 cups and had to melt another 6 oz of Lily’s + cocoa butter. I made do with the lack of filling. They taste good though!

    Reply
    • Carolyn says

      February 3, 2019 at 1:25 pm

      How big are your cups??? Sounds like they are pretty big.

      Reply
  52. Theresa Jackson says

    July 1, 2019 at 3:23 pm

    No more THRIVE pop up!!

    Reply
    • Carolyn says

      July 1, 2019 at 4:08 pm

      Yay!

      Reply
  53. Amanda says

    August 6, 2019 at 9:13 am

    5 stars
    These are AMAZING! I’ve been keeping them on hand for those crazy cravings 😋

    Reply
  54. Nicole-Marie C says

    January 17, 2020 at 10:15 am

    I am super excited to make these and use them in your fudgey brownie cupcake recipe!

    I do have a question and I’m sorry if it’s been addressed but could I use coconut oil in place of cocoa butter?

    Thank you!

    Reply
    • Carolyn says

      January 17, 2020 at 10:27 am

      Not if you want them to be firm at room temp! Sorry but coconut oil is hard in the fridge but VERY melty at room temperature.

      Reply
  55. Pam says

    January 23, 2020 at 3:28 pm

    I think I’m going to try Lily’s milk chocolate.

    Reply
  56. Judy says

    May 3, 2020 at 2:07 pm

    5 stars
    Thank you again for a wonderful recipe. question for you though, can we substitute butter with Ghee?

    Reply
  57. Nadia says

    June 17, 2020 at 11:50 am

    Could someone use a fridge for a longer period of time to set the peanut butter cups, or does it have to be a freezer? My freezer has very little space right now.

    Reply
    • Carolyn says

      June 17, 2020 at 12:05 pm

      Yep, just takes a bit longer!

      Reply

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  1. Weekly Gluten-Free Roundup – August 5, 2012 « Celiac Kitchen Witch says:
    August 5, 2012 at 3:18 am

    […] Coconut and Almonds | Creative Cooking Gluten-Free.Chocolate Fudge Cake (SF) | Ginger Lemon Girl.Chocolate Peanut Butter Cups (LC) | All Day I Dream About Food.Chocolate Zucchini Loaf | The Brighter Side of Gluten […]

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  2. 40 Low Carb Thanksgiving Recipes - The Miracle Momma says:
    October 16, 2012 at 11:03 am

    […] 3. Chocolate Peanut Butter Cups (Low Carb & Gluten-Free) […]

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  3. Mini Brie and Bacon Tartlets – Low Carb and Gluten-Free | All Day I Dream About Food says:
    January 16, 2013 at 6:52 am

    […] bacon and brie appetizers.  Of course, if I have a plate of chicken wings in front of me, or a low carb peanut butter cup, I suppose I might sing a different tune.  I am very in the moment with my food […]

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  4. Low Carb Almond Butter Cups « The Breton Yarnerie says:
    January 21, 2013 at 1:26 pm

    […] is something I made the other day. Here is a link to the original version. I made some adjustments to this recipe because I don’t like things […]

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  5. Influenster Sugar N’ Spice Vox Box Reviews | Sandpaper Kisses says:
    April 10, 2013 at 1:08 pm

    […] Swerve that is also a erythritol based sweetener. Sometimes I use xylitol as the sweetener. I made this recipe for Low Carb Peanut Butter Cups but used NECTRESSE instead of Swerve (about 25% less than the […]

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  6. » CK Friday Links–Friday November 8, 2013 says:
    November 8, 2013 at 9:41 am

    […] carb and gluten-free! Homemade Chocolate Peanut Butter Cups. (All Day Long I Dream About Food, via A Sweet […]

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  7. Five Low-Carb "Superfoods" - Primal Docs says:
    May 26, 2014 at 4:59 pm

    […] popular candy bars of all time, Carolyn of All Day I Dream About Food has created a sugar-free Chocolate Peanut Butter Cup. And Bill Lagakos of Calories Proper shares an incredibly easy recipe for homemade chocolate at […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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