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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So good! Thank you ????
Another hit out of the park! My niece (who is not keto and a size 2) did not believe they were sugar-free and keto friendly…she ate 6 of them. I think she would have eaten more if more had been out. They are better than ANY store bought keto peanut butter cup.
Just made these in standard silicone muffin cups and they came out really tasty, but also really funky looking! I used Lily’s semisweet chips and coconut manna for the chocolate coating and that worked well. My husband loved these and said I could make them to have on hand all the time, so I’ve just ordered the molds you recommend to make them next time. Thanks for all your great recipes and tips!
These were really easy to make, and everyone loved them! I didn’t have candy molds so I used a muffin pan, still came out great.
Love love love!!!
Made these lots of times!!!
Thank you Carolyn
These have been an absolute hit here and are gone so fast! I love how easy and that they are keto too. Absolutely loved!
Reese’s Peanut Butter Cups are my husband’s favorite, but now I make these for him instead! So so yummy and it makes me feel good that the ingredients are better. Thank you for the recipe!
These Keto Peanut Butter Cups are awesome and make great fat bombs too. 10g of Fat and 3.6 net carbs, pretty awesome for an amazing treat. Great recipe!
What’s not to love? Peanut butter + chocolate!!! Thanks for the great recipes! 🙂
Delicious and easy to make.
What is the best sugar free dark chocolate to use, and what percentage of cocoa in the chocolate???…Thank you much for your time
Jeff
Depends on your preference. I indicated which ones I like best in the post 🙂
The chocolate link in the recipe doesn’t work anymore. I know it can be impossible to keep all those up-to-date when you’re linking to an outside source, but I really appreciate you taking the time to link to your preferred ingredients & kitchen gadgets. It’s hard to go wrong when you’re spoon-feeding us the details!
Umm, these are absolutely delicious! They taste BETTER than Reese’s. I’m so thankful. My husband just started Keto and it makes me so happy that I can elevate his mood and show him how sustainable Keto can be.
Love love these. I’m like you Carolyn, I love love chocolate and peanut butter, so yummy.
This is the best combination of the two.
Thank you for all your hard work
I make the wall the time but just use smuckers natural pb and don’t really need sweetener at all. ( Just chill pb then spoon in & flatten little with my fingers. So yummy
Carolyn have you ever made these with PBFit or something similar?
Not the cups, no. I have PB eggs that are made with peanut flour.
I can’t wait to make these! Thank you for all your really great recipes!
Hi! When you calculate the macros, do you subtract out the Sweetener?
Yes, if you read my nutritional disclaimer at the bottom of every post, I talk about that.
These are fantastic! I’ve been eating keto for about 2 years and have tried and failed to make enjoyable desserts. I discovered your blog a couple of months ago and it’s been a game-changer. I’ve been making one or two of your recipes each day during the summer break and food is exciting again! I’m so grateful that you’re sharing your keto baking and cooking expertise! Thank you!
THAT, my dear, is my goal… to make keto fun again! I am so very glad it helps. <3
Another reason to make your own: they are much more delicious than the store bought!!
Thanks for this recipie ! It’s so good 🙂 all your recipies are delicious and I refer to your site my friends keto ! Thanks for your creativity and help others to be healthy !