Go Back
+ servings
Close up photo of a Keto Peanut Butter Cup with a bite out of it with two peanut butter cups beside it and three stacked behind.
Print Recipe
5 from 7 votes

Keto Peanut Butter Cups

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.
Prep Time10 mins
Cook Time3 mins
Freezing Time30 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, sweet
Servings: 12
Calories: 169.66kcal
Author: Wendy Polisi


Peanut Butter


For topping, optional

  • ¼ cup pecans toasted and chopped
  • Flaky Sea Salt


  • 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


Calories: 169.66kcal | Carbohydrates: 2.72g | Protein: 3.89g | Fat: 17.62g | Saturated Fat: 6.5g | Sodium: 49.34mg | Potassium: 78.22mg | Fiber: 0.84g | Sugar: 1.07g | Calcium: 6.07mg | Iron: 0.25mg