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
- 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.
- Coat the candy molds. You want to use a little over half the chocolate to coat the bottom and sides of each cup.
- Freeze the molds. You want that first later of chocolate to firm up properly.
- 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.
- Freeze the molds again to firm up the filling.
- Top with the remaining chocolate. Then freeze or refrigerate until firm.
Frequently Asked Questions
You bet! Any nut or seed butter will work here, including my Homemade Keto Nutella.
The filling for these keto peanut butter cups can be made with any sweetener, but it’s important to use powdered or liquid sweeteners to avoid grittiness.
That’s an easy switch. Be sure to use keto dark chocolate and swap the butter for coconut oil or palm shortening.
Yes but I want to caution you that the white chocolate doesn’t always melt that well and can seize very easily. Watch it carefully and stir constantly.
Yes you can. If you are using standard muffin cups, they will be larger and you will likely get only 12 cups. Only coat the sides with chocolate about 1/4 of the way up.
You can do that too but I recommend placing them into a muffin tin so that they hold their shape.
I have a solution for that! I used to make these keto peanut butter cups with a chocolate shell made from scratch. I have provided those directions in the recipe notes.
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
Keto Peanut Butter Cups Recipe
Ingredients
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
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
-
¼ cup butter
-
3 oz unsweetened chocolate
-
1/4 cup powdered Swerve
-
2 tbsp cocoa powder
-
1/2 tsp vanilla extractIn 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
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You’re not calling for low-sugar peanut butter (or like no sugar added JIF or Skippy).
Is there not enough of a difference to make it worth using the more expensive butters?
Did you click the link in the recipe? It clearly links to a no sugar added peanut butter. I figure keto folks already know this…
Hi any chance for a video to watch on peanut butter cups looks complicated. Do j need buy candy mold?
It’s not at all complicated and please read the blog post because I addressed your question already. 🙂
Here’s a video, by the way. I want to update it which is why it’s not in this post… https://www.youtube.com/watch?v=lyfHHifyaT8
Hello,
I know you have a recipe for chocolate chips since the ones we buy are so expensive, I’m wondering if you have a recipe for just the chocolate part of this Chocolate peanut butter cup recipe. so a good chocolate that I don’t have to figure out how to do the chocolate chip recipe of yours, just can make my own chocolate using unsweetened chocolate powder?? Maybe with OR without cocoa butter also?
I am not really sure what you are asking, but my chocolate chip recipe would be fine for this. But you can’t just make it with cocoa powder, it won’t have enough structure.
yes, it seems if we can make chocolate chips to go on the top and bottom of your peanut butter cups using these (or any other) chocolate chips for the top and bottom of that recipe, you must be able to somehow make the top and bottom layer of the peanut butter cups (the chocolate part I mean) without first having to make the chocolate chips. I was hoping to cut out this part to just somehow make the peanut butter cups chocolate part top and bottom with the powdered cocoa and cocoa butter, but you think I should have to make the chocolate chips (recipe you have) first and then use THOSE to make the peanut butter cups? Sorry I didn’t make it clearer before. I am just trying to get a cheaper version of the chips we use for this chocolate recipe using cocoa butter and/or cocoa powder, since it is much cheaper to use cocoa powder etc..I always seem to have so much cocoa powder left over and no chips lol. I thought I could somehow cut out the chip making recipe to make the hard chocolate top and bottom of this recipe. ?? I don’t know, I’m sorry lol
No, you don’t need to make the chips first, that’s not what I am saying. Just take the same mixture and spread on the bottom and up the sides of a cup. Then freeze. Then add the peanut butter mixture. Then add some of the chocolate mixture on top.
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.
Yep, just takes a bit longer!
Thank you again for a wonderful recipe. question for you though, can we substitute butter with Ghee?
I think I’m going to try Lily’s milk chocolate.
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!
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.
These are AMAZING! I’ve been keeping them on hand for those crazy cravings ????
No more THRIVE pop up!!
Yay!
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!
How big are your cups??? Sounds like they are pretty big.
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!
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
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.
these look so darn addictive but hey! at least they are healthy 😉
These look so tasty and delicious!
Those look fabulous, I can’t wait to try them!
I can’t wait to try this!
I love making homemade peanut butter cups. They taste so much better!
So excited to find this recipe, now I can enjoy my favorite candy again without so much sugar!
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!