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 3.3g net carbs, a great keto diet snack to fix all your sweet cravings.
Reese sugar-free peanut butter cups
Who loves 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.
All you need to make this chocolate peanut butter fat bombs are 6 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.
How to make homemade peanut butter cups?
It is a very easy process to create homemade peanut butter cups that taste like your favorite Reese cups.
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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.
Which sugar-free chocolate can I use?
You can’t use pure 100% cocoa chocolate like Barker’s chocolate in this recipe. It’s an unsweetened chocolate variety, and the cups will be very bitter and not sweet at all with this option.
The best options are:
- Sugar-free stevia-sweetened chocolate bars or chips – many brands provide tasty keto chocolate like Choc Zero. Don’t buy maltitol sugar-free chocolate. It raises your blood sugar. It’s not keto-friendly or gut-friendly either.
- Dark chocolate with 85% cocoa. This is a higher carb option but a keto-friendly option if you can’t find sugar-free stevia-sweetened chocolate where you live.
How to store low-carb peanut butter cups?
You must store these peanut butter cups under 23C, 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.
How much can I eat?
With only 3.3 grams of net carbs per peanut butter cup, they will become your favorite treats on your keto journey. However, keto fat bombs and treats, even if low in carbs, are high in calories.
They can compromise your weight loss journey if you overeat them. So always limit yourself to 1 or 2 peanut butter cups per day.
The rule is simple, treats on keto must be added to fix your sweet cravings, but they should fit your daily macro plan.
Always make sure that adding 1 or 2 of these won’t exceed your calories or carbs count for the day.
More Keto Snack Recipes
If you’ve enjoyed this recipe, you’ll love the following:
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Keto Peanut Butter Cups
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Chocolate layers - top + bottom
- Line a 12-hole muffin tray with muffin paper liners or silicone cups. Set aside.
Bottom chocolate layer
- Melt the sugar-free chocolate with coconut in a microwave-safe bowl for 1 minute. Stop the microwave, stir chocolate, and repeat heating with 30-second intervals until all the chocolate is melted. Otherwise, melt over medium heat in a saucepan, constantly stirring with a wooden spoon until the chocolate is melted.
- Pour 1 tablespoon (15 ml) of melted chocolate at the bottom of each paper liner. You can tilt the pan slightly to help the chocolate spread all over the bottom of the paper liner.
- Repeat this step for each paper liner until the 12 paper liners are covered with melted chocolate.
- Place the tray 8-10 minutes into the freezer until the chocolate is firm.
- Set aside the bowl with the remaining melted chocolate for later in a warm place. Don't store this in the fridge. You want the mixture to stay liquid.
Peanut butter layer
- In another microwave-proof mixing bowl, combine peanut butter with coconut oil. Microwave 30 seconds to soften, remove the bowl from the microwave and stir the ingredients to combine evenly.
- Stir in powdered erythritol, vanilla extract, and almond flour until it forms a slightly thick mixture.
- Remove the muffin tray from the freezer and add 2 teaspoons (10 ml) of the peanut butter filling into each cup. Use a spoon to spread the peanut butter layer evenly all over the first chocolate layer.
- Freeze the muffin tray again for 10-12 minutes until the peanut butter layer is firm.
Top Chocolate layer
- If the remaining melted chocolate has thickened, re-heat the bowl for 30 seconds in the microwave to soften. Stir and use it in the next steps.
- Remove the muffin tray from the freezer and spread 2 teaspoons (10 ml ) of melted chocolate on the peanut butter layer. You can hold the muffin case with one hand and tilt it while pouring the melted chocolate. This helps to spread the chocolate evenly on top of the peanut butter layer.
- Place the muffin case back into the muffin pan. Repeat until the 12 muffin cases are filled with chocolate.
- Freeze again for 8-10 minutes to set the top chocolate layer.
- Serve with a pinch of salt if desired.
- Store the cups in a sealed container in the fridge for up to 1 month or freeze and thaw at room temperature 1 hour before eating.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.