You only need 5 ingredients to make my easy keto peanut butter cups! They are homemade keto Reese's cups: a creamy peanut butter filling encased in crisp dark chocolate.
If you are missing Reeses peanut butter cups, this recipe is the solution: A sugar free peanut butter cup recipe that requires only 10 minutes of prep!
This recipe is one of the keto treats I make on a regular basis. It is so simple and the combination of peanut butter and chocolate is just irresistible.
Also take a look at my peanut butter chocolate bars and this chocolate peanut butter fudge.
🌟 Why You'll Love This Recipe
- My keto reeses cups use only 5 ingredients that you probably have in your cupboard right now.
- They are a delicious bite-sized afternoon pick-me-up. I also like them as a small after-dinner treat.
- The recipe is naturally dairy-free, gluten-free and keto friendly with only 2.6g net carbs per cup.
Ingredients
Here are our main ingredients: chocolate, peanut butter, coconut oil and salt. The sweetener is optional!
- Chocolate: I recommend that you use either sugar-free chocolate chips such as Lily's or dark chocolate with a cocoa content of 90%. I like Lindt because it's extra creamy. You can also use my recipe for homemade low carb chocolate!
- Coconut oil: to make the chocolate softer. You can swap it out with butter if you prefer.
- Peanut butter: I like Whole Earth. It is firmer than other brands, which works well here.
- Salt: This is a wonderful flavour enhancer. If your peanut butter contains salt, you don't need to add it
- Sweetener: I used a powdered erythritol monk fruit blend when I first made the recipe. However, I now prefer to use allulose because it does not recrystallise.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Equipment Needed
I used silicone mini cupcake molds. But, you can also buy candy molds that are EXACTLY the size of Reeses.
If you use paper cupcake molds, place them in a mini cupcake pan so they don't lose their shape.
Method
STEP 1 - Melt Chocolate
Melt the chocolate and the coconut oil in a double boiler or in the microwave. (I like using the double boiler method because it prevents the chocolate from seizing). Then, wait until the mix has cooled and thickened a little. This makes it easier to work with.
STEP 2 - Make Chocolate Shells
Pour the chocolate into the molds - about a teaspoon each. Use the back of the spoon to coat the sides. Or, tilt the cups and swirl the chocolate up the sides.
Place the chocolate cups in the freezer to set.
STEP 3 Add Filling
Mix the peanut butter with the sweetener and the salt, if using.
Add the peanut butter mixture on top of the frozen chocolate base. Flatten with the top of the spoon.
STEP 4 - Cover & Chill
Pour the remaining chocolate over the peanut butter filling until it is fully covered. Option to sprinkle sea salt flakes over the top. Then, place the cups back in the freezer until they are set.
Katrin's Top Tip
I picked a peanut butter brand that is naturally firm. Here's what to do if your peanut butter is runny:
#1 Dig into the bottom of the pot where the peanut butter is firmer.
#2 Add ½ tablespoon of melted coconut oil to the peanut butter mix. You'll have to add an extra step and freeze the peanut butter layer for 10 minutes because initially, it will be liquid. Once it is set, add the top chocolate layer and freeze again.
#3 Add powdered peanut butter, whey protein powder or coconut flour to the peanut butter.
Variations
No peanut butter: You can use any nut or seed butter for the recipe. I have tried it with almond butter and with sunflower seed butter.
Change the chocolate: Make the cups with keto milk chocolate or sugar free white chocolate!
Add crunch: Use crunchy peanut butter!
Storage
Most of the time, I store my peanut butter cups in the refrigerator. I just put them in an airtight container, which means they stay fresh for around 3 weeks. They probably last longer, but by that time we have always eaten them all!
Recently, I stored a batch in the freezer. This also works really well. Because of their high fat content, you can eat them straight from the freezer.
Freeze your homemade keto Reeses cups for up to 3 months.
Related Recipes
- Keto Cheesecake Fat Bombs2 Hours 10 Minutes
- Chocolate Fat Bomb Recipe (Keto)30 Minutes
- Cocoa Fat Bombs25 Minutes
- Keto Cookie Dough5 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Peanut Butter Cups
Equipment
- mini cupcake silicone moulds (1.8 inch diameter at the bottom) or mini paper cupcake liners
Ingredients
- ⅔ cup sugar free chocolate chips or 90% dark chocolate, 4 oz / 110g
- 1 tablespoon coconut oil
- ¼ cup peanut butter smooth, 65g
- 1 tsp - 1 tbsp allulose optional
- ¼ - ⅓ teaspoon salt only if not in the peanut butter
Instructions
- Line a muffin tin with paper liners or use silicone cupcake moulds.
- Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave. see notes **)
- Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
- Add 1 teaspoon of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.
- Add 1 teaspoon of peanut butter, or just enough to sit in the centre of the cup. Flatten with the top of the spoon.
- Cover with the rest of the melted chocolate. Place back in the freezer for about 10 minutes, or until fully set. Store in the fridge.
Theresa
Saved the Day!
My family is striving to be sugar free because one person cannot have sugar, but all love See's Easter eggs. I used an antique family Madeleine pan for the Keto Peanut Butter cup recipe (minus the sweetener). The Easter treats were a big hit. I was even asked where I bought the Easter treats, probably because the Madeleine pan has pretty patterns, so they looked professional!
Katrin Nürnberger
That is such a great idea, using the madeleine pan! So happy you enjoyed them.
Harlie
Can I use just a little bit of pure maple syrup instead? I tried the keto powdered sugar and it tasted like chemicals. Thanks.
Katrin Nürnberger
Of course. The recipe also works with maple syrup.
Tom San Filippo
Nicely done Katrin! I've been making these for a couple years and I've come up with a couple tricks you might like. Reese's have a very dry peanut butter filling so we get natural peanut butter, where the oil has separated, pour off the oil and use for something else. Then we make our peanut mixture and pack it into the silicone cupcake molds and freeze them overnight. When the chocolate mix is ready, pop out the peanut discs from the molds, pour a lil choc mix to cover bottom of the mold then pop disc on top and cover with more chocolate, re-freeze. Dehydrated peanut powder is also a good way to firm up the peanut butter if you can't find separated PB. Thanks for all the great recipes!
Margaret
This is just insanely delicious and so simple. Great recipe.
Katrin Nürnberger
It depends on where you are based. If you're in the UK, you could use 90% Lindt chocolate, or 100% Montezuma's and add a little powdered sweetener.
Lia M
Love this recipe! I make it all the time.
Carolyn Stoker
Can I substitute cacao butter for the coconut oil? Would this also work for firming up peanut butter?
Katrin Nürnberger
Hi Carolyn, I used the coconut oil to make the chocolate a little softer to bite into. It is not strictly necessary. So, you could leave it out altogether if you prefer. Using cacao butter in its place would just make the chocolate set even harder. Cacao butter would definitely firm up the peanut butter though. Another way to do this would be to add a little coconut flour or peanut flour.