These easy Keto Peanut Butter Cups taste like peanut butter fudge with a decadent layer of chocolate. A sugar-free taste sensation! Another sneak peek recipe from my upcoming cookbook. Instructional video included.
Want to hear something funny? My upcoming keto cookbook, The Everyday Ketogenic Kitchen, has been hanging around in the top 3 New Releases in BAKING on Amazon. This says as much about you, my dear readers, as it does about me. Amazon tracks what readers are looking at and buying, and that’s partly how the algorithm decides on the appropriate categories. Of course, my book falls under low carb diet and ketogenic diet, and it’s doing very well there too. But the fact that it’s ranking so well among baking cookbooks tells me that many of you love baking as much as I do.
And yeah, these delicious and easy Keto Peanut Butter Cups are in the book!
Baking is my happy place and I know many of you share that sentiment. For people who love to bake, it is not simply a means to an end. As much as I love the treats that come out of the oven when the timer goes off (and I do, I really do!), it’s the process itself that makes it so enjoyable. Many people believe that living a low-carb, ketogenic lifestyle means you have to sacrifice the many joys of baking. This could not be further from the truth. What could be more satisfying than knowing you have baked something outrageously delicious, and never once strayed from your nutritional goals?!
That is what I set out to prove in The Everyday Ketogenic Kitchen. I have dedicated an entire section to baking, with tips, tricks, and of course mouthwatering recipes. All to help you flawlessly navigate your way through the crazy (and crazy fun!) world of low-carb, high-fat baking. 
Below is a sneak peek of The Everyday Ketogenic Kitchen baking section. And because I can never let you walk away empty handed, I am sharing one of my favourite easy recipes from the book too. Trust me, you want to run to your kitchen and make these Easy Keto Peanut Butter Cups. For all my fellow peanut butter lovers, check out this how-to video!
Ketogenic Baking Tips
- Use properly softened butter and cream cheese. Properly softened butter and cream cheese dent easily when you press into them, but they still maintain their overall shape without squishing all over the place. In a pinch? 10 seconds in the microwave is often enough.
- Don’t pack your ingredients unless specified. When measuring out almond flour or other low carb flours, use the scoop-and-level method. Use a measuring cup to scoop out the flour, and then level it off with a knife. Pressing the ingredients down into the measuring cup can significantly change the amount and throw of the proportions.
- Liberally grease your baking pans.Because ketogenic recipes lack gluten, they can sometimes stick a little bit more. I often “double grease” my pans, first with a coat of butter and then by them spraying coconut oil spray.
- No, you can’t swap almond flour for coconut flour.Well, you can, but you’d have to change the rest of the recipe too: less coconut flour, more eggs, more oil, more liquid. Substituting either of these makes for a completely different recipe and there is no good formula for subbing one for the other, in my opinion.
- Let things cool properly.I know, I know, it can be really hard to resist cutting into that cake or grabbing a cookie when it’s warm from the oven. But besides the risk of burning your tongue, the goodies in question may fall to pieces if you dig in too soon!
You can find all of my essential keto baking tips and “dos and don’ts” in my best-selling cookbook, The Everyday Ketogenic Kitchen.
Easy Peanut Butter Cups
Ingredients
- ½ cup peanut butter
- ¼ cup butter
- 3 ounces cacao butter chopped
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 4 ounces sugar-free dark chocolate
Instructions
- Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
- Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
- Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.
- Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
- Store in the refrigerator. Keeps for up to a week.
Aimee Shugarman says
These were so easy to make, and so delicious too!
Jessica says
These are amazing! Thanks so much for sharing!
Kristyn says
Peanut Butter Cups are my FAVORITE!! Thanks for such a simple and delicious recipe!!
Amy says
The perfect treat!
Cat says
Would your sugar free chocolate chip recipe work for the chocolate topping on these? I just received my little chocolate chip molds and can’t wait to make those btw 🙂
Liz Black says
In this recipe, are the net carbs 2.6? (6.2 minus 3.6 (fiber) which equals 2.6 net).
I cannot wait to make these! Thanks for the link to Amazon for the sugar free chocolate. However, can you make the link go to a new tab? When I click the link, your page is gone until I click the back button but then after I order something, I forget to click the back button.
Thanks!
AmyLou says
I’ve made these twice now, and I have to say I LOVE them! I had never used cocoa butter before, but it is wonderful. I am a type 2 diabetic, and my diet is somewhere between LCHF and keto. Two of these PB cups with my coffee (taken with heavy cream and collagen powder) in the morning, and I’m full for hours!
Thanks for the fantastic recipes! You are definitely my go-to for keto and sugar free desserts!
Meseidy Rivera says
I love all forms of chocolate and peanut butter!
Jennifer Blake says
A healthy twist on a true classic!
Gerry Speirs says
Sounds delish!!
Taylor @ Food Faith Fitness says
Peanut butter cups are LIFE. I want!
Jennifer Farley says
Peanut butter cups are my guilty pleasure! I’m so glad to have a lower carb version to make now.
Erin @ Dinners, Dishes, and Desserts says
These are my favorite things – you need chocolate and peanut butter in life!
Julia says
I just got all the ingredients to make these! I am so excited, but my fridge is too full to make them just yet. My lazy version was to take a couple chunks of Lily’s chocolate with a cocoa butter disc and a dab or two of peanut butter. I was desperate! All I need on a desert island are peanut butter cups.
Carolyn says
I do that too, spread some PB on Lily’s chocolate!
Joi says
These are beautiful! Mine turned out with a bit of grittiness in the filling and not a very strong peanut butter taste. I used Trader Joe’s brand (creamy salted) peanut butter- maybe that was the problem? Or maybe a little more heat would make the Swerve dissolve better.
Joi says
Update: I used Skippy Natural peanut butter in the next batch, the powdered Swerve, and heated it a bit more: almost no gritty texture and great peanut butter flavor! Will try Justin’s next time- just love these and hope I can turn out a perfect batch soon.
Jenn says
This is seriously one of my favorite recipes that I’ve found so far. I am so so happy with it! I used crunchy peanut butter and 85% dark chocolate and it was still absolutely fantastic. I just blogged about it, and included your recipe and link 🙂 Thank you so much for helping me find a Reese’s substitute that is so amazing and super low carb! Thank goodness I’ve found something sweet to eat that doesn’t involve almond flour, haha!
Carolyn says
Thanks so much.
Dar says
I made these and the only change , I put chocolate on the bottom layer. They are awesome!
Kerry Little says
Just a query…if we don’t put the dark chocolate on them…wpuld the carb count change? Not fussed on the dark choc. Thanks.
Carolyn says
Absolutely it would change. You can find out by entering it into My Fitness Pal or some similar program.
peter says
what kind of peanut butter do you use?
Carolyn says
I like Justin’s, because it’s quite smooth and creamy.
Terri says
Yummy! But being lazy, and near a hundred degrees, I did not want to melt the chocolate so I just sprinkled some LC choc chips on top! Lazy and yummy. Love your recipes and visit your site multiple times each week, and you dominate my favorites file, Thanks. Couldn’t do this without you.
Carolyn says
Thank you, Terri. Good idea for just putting the chips on top!