You only need 5 ingredients to make these easy keto peanut butter cups! This is a healthy homemade version of the popular Reeses 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.
🌟 Why You'll Love This Recipe
- My keto peanut butter cup recipe uses 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.
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 more.
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.
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
Melt the chocolate in a double boiler or in the microwave. Then, wait until the chocolate has cooled and thickened a little. This makes it easier to work with.
Put mini cupcake silicone molds or paper moulds on a baking tray. Pour 1 teaspoon of chocolate into each cup. Use the back of a teaspoon to coat the sides. Or, tilt the cups and swirl the melted chocolate up the sides.
Place the chocolate cups in the freezer to set for 10 minutes.
Add the filling. Mix the peanut butter with the sweetener and the salt, if using.
Add 1 teaspoon of the peanut butter mixture on top of the frozen chocolate base. Flatten with the top of the spoon.
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.
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.
You can use any nut or seed butter for the recipe. I have tried it with almond butter and with sunflower seed butter.
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. In fact, I think I prefer them frozen!
You can freeze your homemade keto Reeses cupsfor up to 3 months.
More Keto Fat Bomb Recipes
Here are more small and easy keto treats to try:
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Keto Peanut Butter Cupsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- mini cupcake silicone moulds (1.8 inch diameter at the bottom) or mini paper cupcake liners
- 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.