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.
For more peanut butter and chocolate recipes, take a look at these peanut butter chocolate bars and this chocolate peanut butter fudge.
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🌟 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.
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 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.
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
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
Expert 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
You can use any nut or seed butter for the recipe. I have tried it with almond butter and with sunflower seed butter.
Not a fan of dark chocolate? Make the cups with keto milk chocolate or sugar free white chocolate!
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. 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:
- 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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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.
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.