Keto Peanut Butter Cups

These keto peanut butter cups feature a sugar free chocolate shell and a rich, creamy peanut butter center. They’re delicious and easy, so whip up a batch today!

Eat them plain or use them as garnish on keto peanut butter pie. Sweet and delicious.

 

Peanut butter is my Achilles heel. It’s my weakness, my downfall, my greatest temptation. And peanut butter cups have long been one of my favorite candies.

Thank heavens for these keto peanut butter cups so I can indulge without risk. I’ve been making these sugar free treats for about as long as I’ve been low carb. And they’ve saved me many a time when I needed a sweet bite to keep me on track.

My kids love them too and since they’re so easy to make. Along with my keto peanut butter fudge, we have them around almost constantly.

Why make your own keto peanut butter cups?

I created this recipe back in 2012 because I had no other option. At that time, you couldn’t buy good quality sugar free peanut butter cups like Lily’s or ChocZero. And I do believe I may have been the first person to make them.

But now that there are several good storebought options, why bother making your own? I have two reasons for you: cost and availability.

The pre-packaged cups cost about $1 per cup. My recipe makes 16 to 18 cups and comes out to less than 60 cents per cup!

Additionally, not everyone has access to Lily’s or ChocZero, whereas almost all of us can get our hands on some sugar free chocolate, peanut butter, and a little sweetener.

And I am one of those weirdos who takes pleasure in making things from scratch. If you are too, then I highly recommend having some fun with this.

How to make keto peanut butter cups

You will need:

• Candy molds – I recommend these ones because they are the exact same size as the storebought keto peanut butter cups.
• Sugar free chocolate
• Cocoa butter or coconut oil
• Peanut butter
• Butter
• Powdered or liquid sweetener
• Vanilla extract

Method

1. Melt the chocolate. As always, I recommend doing this double boiler style to avoid seizing. Adding a little cocoa butter or coconut oil also helps thin the chocolate coating.
2. Coat the candy molds. You want to use a little over half the chocolate to coat the bottom and sides of each cup.
3. Freeze the molds. You want that first later of chocolate to firm up properly.
4. Make the peanut butter filling. Simply melt some peanut butter and butter together, stir in some sweetener, and fill each cup almost to the top.
5. Freeze the molds again to firm up the filling.
6. Top with the remaining chocolate. Then freeze or refrigerate until firm.

Frequently Asked Questions

Storage instructions

I recommend storing these keto peanut butter cups in the fridge in a covered container, but letting them come to room temperature before serving.

Have some fun baking with keto peanut butter cups

Obviously, you can just eat them as is, but it’s fun to add them to other keto recipes too. Why not try:

• Keto Peanut Butter Cup Poke Cake
• Peanut Butter Cup Cookies
• Chocolate Peanut Butter Cookie Pizza
• Keto Peanut Butter Cup Stuffed Brownies
• Chocolate Peanut Butter Cup Fudge

4.93 from 40 votes

Keto Peanut Butter Cups Recipe

Created by: Carolyn

Servings: 16 cups

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

These keto peanut butter cups feature a sugar free chocolate shell and a rich, creamy peanut butter center. They're easy to make so whip up a batch today!

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Ingredients

 

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Chocolate Coating:

• 6 ounces (170.1 g) sugar free dark chocolate, chopped
• 1/2 ounce (14.17 g) cocoa butter, (or 2 tsp coconut oil)

Peanut Butter Filling:

• 1/2 cup (129 g) peanut butter
• 2 tbsp butter
• 1/4 cup (45.5 g) powdered Swerve Sweetener
• 1/2 tsp (0.5 tsp) vanilla extract

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Instructions

• In a heatproof bowl set over barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.
• Use the back of a small spoon to spread a little over half of the chocolate mixture on the bottom and up the sides of the candy molds. Freeze 10 minutes.
• In a microwave safe bowl, melt the peanut butter and butter together on high in 30 second increments, stirring until smoth. Whisk in the powdered sweetener and vanilla extract.
• Remove the chocolate cups from freezer and fill almost to the top with the peanut butter mixture, leaving enough space to cover with remaining chocolate. Return to freezer for another 10 minutes or so.
• Rewarm the remaining chocolate gently over low heat and stir until smooth. Spread over the peanut butter filling to the sides of each cup. Chill until set, 20 minutes.

Notes

If you do not have sugar-free chocolate available to you, you can make your own. It’s not quite as good but it works!

 

Chocolate Coating:

• ¼ cup butter
• 3 oz unsweetened chocolate
• 1/4 cup powdered Swerve
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract

  In a small saucepan over low heat, melt the butter, unsweetened chocolate and sweetener together, stirring until smooth. Stir in the cocoa powder and vanilla.Let cool 5 to 10 minutes, until somewhat thickened, the proceed as directed. 

Nutrition

Serving: 1cup | Calories: 112kcal | Carbohydrates: 6.1g | Protein: 2.3g | Fat: 10g | Fiber: 2.5g

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