Keto Peanut Butter Cups

These homemade keto peanut butter cups are easy 6-ingredient keto fat bombs made of a crunchy, sugar-free chocolate cup filled with a melt-in-your-mouth peanut butter filling.

Bonus, one of these keto chocolate peanut butter cups contains only 3.3 grams of net carbs, a great keto diet snack to fix all your sweet cravings.

What Are Reese’s Copycat Sugar-Free Peanut Butter Cups?

Who doesn’t love Reese peanut butter cups? We all once enjoyed one of these chocolate cups filled with sweet peanut butter filling.

Unfortunately, the store-bought Reese peanut butter cups are not keto-friendly. They are high in sugar and carbs, so here’s a keto peanut butter cup recipe to fix all your Reese cup cravings at home.

How To Make Keto Peanut Butter Cups

All you need to make this chocolate peanut butter fat bombs are 6 ingredients.

Ingredients

• Sugar-free stevia-sweetened chocolate – you can also use 85% cocoa chocolate. However, don’t use pure 100% cocoa chocolate for this recipe, it wouldn’t taste sweet, and it would be quite bitter.
• Coconut oil – if you don’t like the flavor of coconut oil, choose refined coconut oil or use grass-fed butter.
• Natural peanut butter – with no added sugar, no added oil. Feel free to use crunchy natural peanut butter or salted peanut butter to add some crunch or salty flavor to your keto-friendly chocolate peanut butter cups.
• Powdered erythritol or powdered xylitol – don’t use crystal, but powder or the Reese sugar-free peanut butter filling will be crunchy, not creamy.
• Vanilla extract – optional, but it adds a delicious vanilla flavor to the peanut butter filling.
• Almond flour – this adds texture to the peanut butter filling.

It is a very easy process to create homemade peanut butter cups that taste like your favorite Reese cups.

First Chocolate Layer

First, prepare a muffin tray with 12 holes. Cover each hole with a muffin paper liner. Then, melt your sugar-free stevia-sweetened chocolate with coconut oil.

There are many ways to melt chocolate. Sugar-free chocolate bars or chips are high-fat chocolate, and they melt pretty well in the microwave.

That’s why I like this option. It is fast and convenient. Otherwise, use a saucepan over low-medium heat.

Cover each paper liner with 1 tablespoon of melted chocolate mixture. You want the bottom layer to be thicker than the top layer.

That’s why I recommend adding 1 tablespoon at the bottom. In order to spread the melted chocolate evenly at the bottom of each paper liner, you can tilt the entire muffin pan.

Finally, freeze the pan for 10 minutes to set the chocolate hard.

Peanut Butter Mixture

Meanwhile, prepare the peanut butter mixture. In a small microwave-safe mixing bowl, combine the natural peanut butter with coconut oil.

Then, microwave the bowl for 30 seconds to soften the peanut butter mixture and stir to combine into a creamy filling.

If you are wondering whether peanut butter is keto-friendly, the answer is yes! Read my full article on peanut butter to learn more!

This recipe works with other keto nut butter or keto seed butter like:

• Almond butter – darker in color and lower in carbs than peanut butter.
• Macadamia butter – rich, denser, and higher in fat.
• Sunflower seed butter – but the result can be a bit bitter.
• Pumpkin seed butter – color will be greenish.

Finally, stir in almond flour, vanilla extract, and the sweetener in powder form, not crystal. You can sweeten this peanut butter filling with powdered erythritol or stevia drops if preferred.

Depending on your stevia drops strength, you may need between 8 to 15 drops to replace the 1/4 cup or powdered erythritol in this recipe.

Also, stevia drops don’t add bulk to the peanut butter filling, so it will be runnier in texture.

Remove the tray from the freezer and add 2 teaspoons of peanut butter filling into each paper liner on top of the firm chocolate layer.

Use a teaspoon or toothpick to spread the peanut butter filling up to the border of the paper cup liner. Return to the freezer to set the peanut butter layer.

Top Chocolate Layer

The top chocolate layer uses the remaining chocolate melted in step 1. Since you waited about 25 minutes between each step, the remaining melted chocolate may harden or thicken.

To liquefy the melted chocolate again, you can bring the bowl back to the microwave for 30 seconds.

This extra step makes it much easier to spread the last teaspoon of melted chocolate on top of each cup. Bonus, add a sprinkle of sea salt on top of each cup!

This will enhance the chocolate flavor of this keto sweet treat.

Storage Instructions

You must store these peanut butter cups under 73°F (23°C), or they will soften and melt fast.

It is highly recommended to store these peanut butter cups in your fridge. Place all the chocolate cups in a sealed container and store them for up to 1 month in the fridge.

Otherwise, freeze the box and thaw each fat bomb at room temperature 1 hour before eating. You can also eat them frozen for a frozen at bomb treat.

Frequently Asked Questions