These Keto Peanut Butter Cups are pretty spectacular. In fact, the first time I tasted them I actually squealed with excitement. Try letting them sit out of the fridge for about 10 minutes before eating them. (Unless you are having a chocolate emergency and need to go in right away! I won't judge.) This lets the peanut butter soften up and makes them so much more like the "real" thing. I like to add a touch a Maldon sea salt on top - but feel free to leave that off if sweet and salty is not your thing. This is one I could never get tired of.
Although I prefer salt to sweet, like most of you ladies, there are times when only chocolate will do. My go-to craving is these Sugar-Free Chocolate Peanut Butter Cups.
They are rich and decadent while remaining a totally guilt-free indulgence on my keto diet. Does it get any better than that?
Since they keep in the freezer so beautifully, I almost always have them on hand. (The same goes for my Almond Butter Balls.)I can't tell you how many times these babies have prevented me from making a bad decision when I was crampy, stressed, or just cranky.
How to Make Keto Chocolate Peanut Butter Cups
Prep the Muffin Pan - Line a muffin tin with cupcake liners. Spray with oil and set aside.
Make the Peanut Butter Filling - Combine the peanut butter and Swerve in a bowl and refrigerate to allow to harden. If you have extremely liquid peanut butter, you may need to freeze. Ideally, you want to be able to form the nut butter into a ball.
Melt the Chocolate - Melt the chocolate and coconut oil together. (See the FAQ section for the different options on how you can do this.)
Make the Bottom Chocolate Layer - Cover the bottom of each muffin liner with the chocolate mixture. Use just enough to cover the bottom. Freeze. (While the chocolate is hardening, you will want to keep the remaining chocolate melted using the lowest heat possible.)
Form the Peanut Butter Balls - Form the peanut butter into 12 balls and place on top of the hardened chocolate. Gently press down.
Top with Chocolate - Top the peanut butter with the remaining chocolate. Sprinkle on nuts and Maldon sea salt if desired.
Freeze - Freeze until solid, about 20 minutes. Remove from the muffin tin, and store in a zip top bag in the freezer for up to three months.
Variations for Keto Peanut Butter Cup Fat Bombs
- Swap the peanut butter for any nut butter. Good options include Almond Butter and Macadamia Nut Butter.
- Add a pinch of cayenne pepper to the melted chocolate mixture for an extra kick.
Frequently Asked Questions
Most chocolate contains sugar which makes it not keto or low-carb friendly. Thanks to the keto craze, however, there are some great brands that are sweetened with stevia or other keto-friendly sweeteners that are popping up on the market. My favorite is Lily's, and that is what I have used here. I get it from Whole Foods or Publix, but you can order it online if you are not able to find it locally.
That really depends on your personal preference. Most chocolate - including Lily’s - is measured by the percentage of cacao. The high the percentage, the darker and less sweet it will be. Choose whatever chocolate you enjoy eating. (And since Lily’s is stevia sweetened, unlike regular chocolate, choosing sweeter chocolate will not have a tremendous impact on the number of net carbs.). I wouldn’t recommend unsweetened chocolate or baking chocolate here.
Melting chocolate is a fairly easy process, but there are a few things to keep in mind. The good news is that when you are melting it with this much coconut oil, it won’t burn easily. To melt, I prefer to use a double boiler, or a glass or metal container over a pot of water. Stir well until the chocolate is melted. Another option is to place a small pot over the lowest possible heat and stir until melted. Lastly, if you use your microwave, this is another option. You can read about how to melt chocolate in the microwave here.
Another thing to keep in mind is that you want to make sure that water does not touch the chocolate mixture. If it does, this can cause the mixture to seize up.
Tools Needed to Make This Recipe
- Muffin Pan
- Muffin Pan Liners - Paper or Silicone
- Oil Sprayer
- Mixing Bowls
- Spoons
- Double Boiler or a Glass Dish Over a Small Pot
If You Like This Recipe You May Also Like:
Keto Peanut Butter Cups
Ingredients
Peanut Butter
- ½ cup sugar-free natural peanut butter
- 2 tablespoons Swerve or sweetener of choice
Chocolate
- 12 ounces Lily's Chocolate
- ⅓ cup coconut oil
For topping, optional
- ¼ cup pecans toasted and chopped
- Flaky Sea Salt
Instructions
- Line a 12-cup muffin tine with cupcake liners. Spray with oil and set aside
- Combine peanut butter and Swerve in a medium bowl. Refrigerate.
- In a double broiler or a glass dish on top of a pot of boiling water, melt coconut oil and chocolate. (Be careful not to get any water into the chocolate as it will cause it to seize up.)
- Cover the bottom of each liner with the chocolate mixture, using a spoon to spread. Place in the freezer for 10 minutes.
- Scoop 1 tablespoon of the peanut butter mixture into your hands and roll into a ball. Place the ball on top of the chocolate and press down to flatten.
- Top with chocolate to fill the cups.
- Place in the freezer for 15 to 20 minutes, until solid.
- Store in a sealed container in the refrigerator for up to 3 months
Nutrition
Other Low Carb Dessert Recipes to Try:
- Keto Fat Bombs from Chocolate Covered Katie
- No Bake Keto Crunch Bars from Big Man's World
Audrey says
You answered some of the questions I've always had about keto. These peanut-butter cups look amazing, and this is great for people doing keto to not have to sacrifice their sweet tooth!
Danielle says
I've heard a lot of great things about keto, but was confused some on the science. I read "macros-this, macros-that, etc" that I feel like I need to have my hand held if I were to do keto! I love these peanut-butter cups, and they're perfect for people doing keto so that they don't have to give up sweets entirely!
Mijia Eggers says
The peanut butter is welcomed by kids. The recipe is interesting and it attracts me to try.
artchee says
These peanut butter cups look very delicious. I may not stop eating them when I get started. :0)
Lia Mae says
Mm sounds yum, I love peanut butter cups but now I know there is a healthier way to make them. I’m interested in how they might taste, I need to make these.
Lauren Ash says
This is amazng! The hardest part of starting a diet is giving up things like peanut butter cups!
Emman Damian says
Keto butter cups sounds so delicious! I should get this done on weekends! Yum!
Lavern Moore says
Oh these look delicious. Would love to try this recipe with a modification of more peanut butter and less chocolate like a Reese’s cup!
carolyn audette says
What can you use to substitute the coconut oil? I cannot stand the taste of coconut oil.
Jenny says
The nutrition facts are for 1 cup correct?
Corrina says
I'm allergic to coconut. Would the recipe still work if I replace the coconut with butter instead?
Wendy Polisi says
I haven't tried it that way, but my guess is that it would.
Penny D Moats says
Did you leave something out of peanut butter? Mine didn't set up?
Rhonda K says
These are better than any I have ever purchased. Husband agrees. Used Dark Chocolate and Swerve Brown sugar. Delicious! Less than 3 carbs.
Wendy Polisi says
I am so glad that you enjoyed them!