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It may be hard to believe, but I used to dislike Reese’s peanut butter cups. I’ve always loved chocolate and peanut butter, I just wasn’t a fan of them together. What was wrong with me? I’m a huge fan of the combination now. What I’m not a big fan of is all the sugar, though. And ever since I created low carb gluten-free tagalongs (you know, those amazing Girl Scout cookies with chocolate and peanut butter?), I’ve been wanting to create a sugar-free keto peanut butter cups recipe, too.
Making your own homemade chocolate peanut butter cups is very easy. The aforementioned tagalongs require dipping the cookies in chocolate one by one, and while they come out amazing, it’s a little more work. Keto peanut butter cups are much easier.
The peanut butter center is more dense, so you can just spread it in the center of your bottom chocolate layer in a circle without touching the sides. Then, after you freeze that layer, the top melted chocolate layer flows around the peanut butter. This creates the chocolate shell for both the sides and the top of the cups.
I usually have all five (!!) of the ingredients needed at home. There are also a couple optional ingredients – vanilla and sea salt. Of course, I always have those around, too. I usually use parchment paper muffin liners for this recipe, since they work for multiple things. You can get special candy liners if you want to.
The only hard part about making sugar-free peanut butter cups is all the waiting! Each step takes just a few minutes, but you have to wait for each part to solidify before moving on to the next step. It’s a good recipe to make when you have other things to make in the kitchen. Then you can work on the peanut butter cups candy in between.
Keto Peanut Butter Cups as Fat Bombs
This keto peanut butter cups recipe was one of the first ways that I made fat bombs. I do think you can consider them that, even if that isn’t in the name.
If you want a “real” fat bomb recipe, you can try my chocolate keto fat bombs, too.
The idea behind fat bombs is having something intensely satisfying with a lot of fat to curb any cravings and hunger. I don’t have them often, but am happy to make an exception for sugar-free peanut butter cups! I think you will, too.
And if you don’t have sugar-free chocolate, you can still make keto peanut butter cups. Just follow the recipe for homemade peanut butter cups, and use powdered sugar-free sweetener instead of powdered sugar.
Sugar-Free Peanut Butter Cups For Halloween
As we head into fall, I thought it was a great time to share low carb keto peanut butter cups. Halloween is just a little over a month away! I know that means lots of candy for many people – for the kids first, and then for the adults as people bring leftover candy into the office. I’d much rather have these.
My older daughter is probably still a little young to go trick-or-treating, but we’ll see how it goes. She hasn’t tried sugar candy yet and is happy eating my sugar-free versions as a rare treat. She loves these low carb peanut butter cups!
I recently heard of a great idea for how to deal with all the candy kids collect at Halloween. You let them pick out five pieces that are their favorites, and they can have one piece per day for five days. Then, they get to “trade in” the remaining candy for something else that isn’t food, like a new book or toy. Just bring the candy they trade in to work to share with co-workers, so you don’t end up eating all of it (or in my case, any of it ;)) yourself. I’ll definitely be trying this method with my kids once they get older.
For now, I’m happy just making homemade sugar-free peanut butter cups for my whole family. I know my daughter will be plenty happy eating these on Halloween! And, they happen to be one of my favorite keto chocolate recipes, too.
Sugar-Free Keto Peanut Butter Cups Recipe - 5 Ingredients
Sugar-Free Keto Peanut Butter Cups Recipe - 5 Ingredients
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Ingredients
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Chocolate layers
Peanut butter layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Line a muffin pan with parchment paper liners (or candy cups).
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For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tbsp, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 tsp, 1mL), if using.
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Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
- Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in the powdered sweetener, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.
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Spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
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Meanwhile, make the top chocolate layer. Heat the remaining chocolate (5 oz, 142 g) and remaining coconut oil (2 1/2 tbsp, 35 g) in a double boiler or microwave (same method as step 2). Stir in the remaining vanilla (1/4 tsp, 1 mL), if using.
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Pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
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Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.
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Recipe Notes
Important: You need sugar-free dark chocolate like this, not unsweetened baking chocolate.
Serving size: 1 piece
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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195 Comments
Michael
0I have always enjoyed a peanut butter cup. This recipe was easy to make and the results were delicious! Thank you. These will be a regular.
Dottie Bacon
0Thank you for all your fabulous recipes and Keto advice! I was just wondering if you happen to have a mint cup recipe? Rather than the peanut butter, use a creamy mint filling? I bought some at a local retailer, and they are so good. They remind me of a big fat Andes Candy. I love the peanut butter recipe, but it would be fun to change it up a bit. Also, can I use Choczero chips for the peanut butter cups? I have some I’d like to use up.
Thanks!
Wholesome Yum D
0Hi Dottie, I don’t have a recipe like that yet, but I can add it to the list. Thanks!
Erin
0I read this AFTER I made mine-will try. I pulled it off with 3 ingredients,no freeze time!! Surprised myself as I am not a chocolatier by any stretch-used star shaped silicone molds sprayed with cooking spray. 2 cups Lilly’s chocolate caramel sea salt chips melted over double boiler. Peanut butter powder 8 tbsp water 2 tbsp a little Swerve powdered sugar, mix.Spoon chocolate into mold,a little more than bottom covering-spoon peanut butter over that,top off with a bit more chocolate. Put in fridge-ready in about an hour or two. Was sooooooooo yummy!!
Kathy Lear
0Do you use regular peanut butter for the peanut butter cups? Not sugar free?
Wholesome Yum D
0Hi Kathy, You will want peanut butter that is just made with peanuts and salt.
Genevieve
0Can you substitute the Besti Powdered Erythritol with monk fruit sweetener?
Maya | Wholesome Yum
0Hi Genevieve, You can substitute any powdered sweetener, not granulated. I do prefer Besti Powdered Monk Fruit Sweetener (With Allulose) now over others because it dissolves the best, but other powdered ones will work fine.
Sandy
0This sounds devine – although I will probably use milk chocolate. I love peanut butter cups and now I know how to make them sugar free!
Robin
0This is the chocolate you recommend. It comes up as your suggestion. Are you sure this is what you use for peanut butter bomb?
Wholesome Yum D
0Hi Robin, Yes, that is what I used originally. Now I prefer to use this brand.
Lois
0What measurements of Navitas cacao powder or Hershey’s cocoa powder with what amount of coconut oil (if any) would you substitute for the keto chocolate chips? Along with any further instructions. Thank you!
Wholesome Yum D
0Hi Lois, Using premade, keto-friendly chocolate chips helps to give consistently delicious results. Unsweetened chocolate can be purchased in different cocoa percentages and can vary in flavor and bitterness depending on the brand. I hope this helps!
Judith
0What can I substitute the Peanut Flour with please? thanx
Wholesome Yum D
0Hi Judith, I highly recommend using the peanut flour in this recipe because of the taste that it gives to the candy. You could use powdered peanut butter, just use the same amount. Just make sure it’s sugar-free for low carb peanut butter cups.
David Ezmirly
0These came out great… for my taste, the chocolate to peanut butter ratio was a little high so I’ll adjust next time. I give it an A rating!
Jah
0Using premade chocolate makes it extremely expensive to use this recipe. Why not tell how to make the chocolate with cocoa powder, coconut oil and stevia (or other sweetner). Easy.
Wholesome Yum M
0Hi Jah, Using premade, keto-friendly chocolate helps to give consistently delicious results. Unsweetened chocolate can be purchased in different cocoa percentages and can vary in flavor and bitterness depending on the brand. I hope this helps!
Jackie
0So easy and tasted better than reeses. Now I can have a sweet treat without feeling guilty!!!!
Mischelle
0I read your bit about your plan to pick 5 pieces of candy and have one every day for 5 days. Then allow them to trade candy for other goodies. My dentist pays by the pound for Halloween candy every year. It is great! By the way, I am about to make theses peanut butter cups this weekend. I love the combo, and a girl just needs a little chocolate now and then, even if she is a grandma now.
Lisa Marie Jennings
0Hello! New to the site so I am late to the party but these sound so wonderful. This will mimic my favorite candy so I can’t wait to try them. I am looking for the video you mentioned several times but it does not show up for me. Was it removed or am I lacking software to see it? Thanks so much for sharing.
Wholesome Yum M
0Hi Lisa, Sorry you can’t see the video. Check your browser settings to make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed. I hope this helps!
Michelle Petty
0Posted as 5 ingredients. Way more ingredients than that!!
Maya | Wholesome Yum
0Hi Michelle, This recipe has 5 mandatory ingredients (sugar-free dark chocolate, coconut oil, peanut butter, Besti, and peanut flour), and 2 optional ingredients (vanilla extract and sea salt).
Lisa
0There were delicious! The only question I have is, is it possible to do something that will allow them to not need to be refrigerated?
Wholesome Yum M
0Hi Lisa, In order to make a room temp stable candy the chocolate would need to be tempered.
Ashley
0They taste fine, but they melt in your hand. I was hoping to travel with these but it’s impossible bc of their low melting point.
Wholesome Yum M
0Hi Ashley, Yes, these need to be stored in the fridge. They are safe at room temp but tend to melt easily.
Ken
0Why are the carbs so high? Is a piece mean one cup? Reeves cups have 9 grams per cup. Why would this be so much higher?
Maya | Wholesome Yum
0Hi Ken, Yes, these are standard size peanut butter cups (not minis) and they are 3g net carbs each. Reese’s in the same size have 22g net carbs each.
Zachary Him
0It happens … such a coincidence
Sherry Mullins
0Hi, looks like a delish recipe. My question is..I have Bake &Believe Dark Chocolate stevia sweetened baking chips, can I use these.
Wholesome Yum M
0Hi Sherry, If your chocolate chips melt down as traditional chocolate does, then they will work. Some don’t melt well, so I would test it with just a small amount first before proceeding with the recipe.
Lucy
0Hi Maya!
Thank you for posting the recipe. It is very good. The amount of ingredients you provided filled my mini cupcake silicon tray perfectly. I tried it with dark chocolate with sweetener and added coconut flour as didn’t have peanut flour. They came out lovely (taste very posh, haha) but I definitely need more peanut filling. The coconut flour doesn’t work for me (just in case you want to try it) it can bulk the filling up but makes it also a little gritty (I found coconut flour is used a lot in paleo recipes). So next time (which will be very soon) I am adding peanut flour. Have you any suggestions how to make the dark chocolate lighter, maybe with powdered milk? Thanks!
Wholesome Yum M
0Hi Lucy, To keep the carbs as low as possible, you can use powdered heavy cream. It will lighten the “darkness” of the dark chocolate. Enjoy!
Shona
0Hi Maya , absolutely love your recipes. One idea to share that has worked for me and gives you a little less wait time is if you work on the PB layer first and freeze that for 10 to 15 minutes. In silicone cups they pop right out and then I push those hard pieces into my melted chocolate layer, top with a dab more melted chocolate if needed to cover. I like not having to go back and forth to the chocolate melting. I appreciate your work so much, just wanted to share an idea. Thanks for all you do!
Austin
0Can I use unsweetened chocolate 100% cacao baking bar and add Powdered Erythritol instead of Lily’s Dark Chocolate Baking Bar/chips as you recommended? Would it change the texture? Lily’s has after taste to me.
Maya | Wholesome Yum
0Hi Austin, Yes, this would change the texture, as erythritol does not dissolve very well. It might work better with powdered allulose. You can also try it with these chocolate chips – they don’t use stevia so don’t have an aftertaste, and are what I use now for all my chocolate chip recipes.
austin
0So you are saying I can use unsweetened chocolate 100% cacao baking bar as long as I use the right kind of sweetener? The problem is not the chocolate but the sweetener? Thank you. Love your recipes
Wholesome Yum M
0Hi Austin, That is correct. You can use unsweetened chocolate, but be sure to use a powdered sweetener (preferably allulose as it will dissolve best in the chocolate without leaving a gritty texture).
Xiola
0great recipe! I decreased the amount of sweetener and upped the amount of peanut butter powder, since I don’t like things to be overly sweet. It was perfect! Thanks for posting this recipe.
Cheryl Ramsay
0Hi. I want to make these but was wondering if I can use cocoa and coconut oil to replace the 10 oz of chocolate. If yes what would the substitute be?
Thank you
Wholesome Yum M
0Hi Cheryl, I’m sorry, that won’t work in this recipe.
Sandra Negron
0Hello… I have tons of peanut butter powder and was wondering if I could substitute it for the peanut flour, which I don’t have. If so, how much would I use? Thanks for all the recipes you post… I’m new to keto and have a huge sweet tooth I’m dying to try some of your recipes.
Wholesome Yum M
0Hi Sandra, Yes you can use the same amount. Just make sure it’s sugar-free for low carb peanut butter cups.
Connie
0Fantastic recipe! I adjust to my taste, less chocolate, and 2/3 of the erythritol in the peanut butter. (Wholesome) Yum! 😉
Vanessa Pagan
0Do we absolutely have to use peanut flour? Thanks for any info!
Wholesome Yum M
0Hi Vanessa, The peanut flour gives the filling a bit of structure. You don’t have to use it, but your peanut butter filling might be a little runny when you bite into one.
Katie
0I was hoping to post a picture! These are so delicious! I didn’t add the sweetener and cracked a bit of salt on top! Had a little of the chocolate and peanut butted mixture left over, so I blended them together and made smaller, bite-sized chocolates! Great recipe!! Will make again and possibly share the finished product!
Maya | Wholesome Yum
0I’m so glad you liked these, Katie! You can post a picture on Instagram with hashtag #wholesomeyum and/or tag me @wholesomeyum. 🙂
Sherri
0I made these according to the recipe and they came out great. They were messy though when I ate them and wondered if using avocado oil might work better? Also would be less coconut flavor…
Wholesome Yum M
0Hi Sherri, Coconut oil works best because it’s solid in colder temperatures, which means more stable peanut butter cups. I am not sure avocado oil would work unless you stored these cups in the freezer. Please let us know how they turn out if you decide to give it a try!
Teresa
0Do you know if you can make ahead of time and freeze?
Wholesome Yum M
0Hi Theresa, Yes that will work fine.
Donna
0Hey There! The peanut butter cups are delicious but mine melt in my hand/fingers pretty quickly. Any way to fix that? Did I do something wrong?
Wholesome Yum M
0Hi Donna, These peanut butter cups are sensitive to heat. If you wanted to experiment with making them more stable, you could try tempering the chocolate.
Julie
0Omg soooooooo yummy, I used the semi sweet chocolate chips by Bake Believe and used Peanut butter with oil so I omitted the coconut oil when I mixed that part! Highly recommend!!!
Carri
0Can I use Truvia in place of erythritol and will it be the same 4 tsp measurement?
Wholesome Yum M
0Hi Carri, Yes, that will work.
Carri
0Just discovered your site. Thank you for answering all the questions in your comments section! A BIG feat on your part. I want to make this recipe. Just found Lilly’s chocolate bars at my local Sprouts. I have multiple sweeteners at home already but not straight Erythritol . Can I use Truvia which is a combination of stevia and erythritol in the same amount of 4 tsp? Or is baking Stevia in the Raw better? Thank you for your comment!
Wholesome Yum M
0Hi Carri, Welcome!! I’m so happy to have you here. Erythritol is less sweet than the sweeteners you mentioned, so I would cut down the amount to 3 tsp. I believe either sweetener would work fine as long as the granules dissolve or you have them in a powdered form. Best of luck!
Joy
0Would using Swerve powdered sugar replacement work instead of erythritol?
Wholesome Yum M
0Hi Joy, Yes, that will work fine.
Shelli
0Can you use something else in place of coconut oil. Don’t like the taste of it. Thanks
Wholesome Yum M
0Hi Shelli, Coconut Oil works best for this recipe. I suggest looking for refined coconut oil, which is a lot more neutral in flavor.
Donna
0Can you use almond flour instead of peanut flour for the pb filling?? I plan to make these and put them in a special box for my husband for Valentine’s Day. Excited!
Wholesome Yum M
0Hi Donna, That would work just fine. Enjoy!
Kaelih
0Hi, can I Leave out the peanut flour or use something else as that is incredibly hard to get in Australian grocery stores?
Wholesome Yum M
0Hi Kaelih, You can leave out the peanut flour, but the filling may be slightly runny. If you would like to thicken it up, I would add 1/2 tsp of coconut flour.
Shelli
0I used refined in chocolate balls and my husband didn’t like it there either. It was milder but it still had that after taste. So my best bet would be to just not make them. Thank you for your help.
Shirley
0Why can’t use baker’s chocolate for this recipe?
Wholesome Yum M
0Hi Shirley, There is an alternate recipe listed in the post for how to make peanut butter cups without a chocolate bar. You can find it here.
Laurie Larson
0Our family loves these. I was just asked to make them for my Son in Love’s birthday, and they are sugar eaters 🙂 We do however use 1 & 1/2 times for the PB filling. Makes a better ratio for PB to Chocolate. Fabulous! Thank YOU!
Jim
0I have made these several times and they are great! The last time I made them I used ChocZero dark chocolate baking chips (sweetened with Monk Fruit) and they were excellent! I am thinking about using the ChocZero milk chocolate baking chips the next time, would using milk chocolate baking chips change the ingredients in the recipe?
Thanks.
Jim
Wholesome Yum M
0Hi Jim, Milk chocolate chips will produce the same result peanut butter cup. Keep in mind that milk chocolate melts a little faster than dark does, so be sure to keep these stored properly stored in a cold place until you are ready to eat them.
Jim Alderfer
0I have made these twice and they were great both times! I now use Monk Fruit sweetener in all my baking and have found ChocZero Dark Chocolate and Milk Chocolate Baking Chips sweetened with Monk Fruit instead of Lily’s which is sweetened with Stevia. Would there be any difference making these with ChocZero chocolate instead of Lily’s?
Wholesome Yum M
0Hi Jim, Both brands of chocolate chips should work the same. Enjoy!
Shannon
0I made these today and they are SO good! I used PB2 instead of the peanut flour and they turned out great!
Lucie
0My husband and I are new to keto eating and this is the first recipe I try with keto ingredients. We love it. I used Baker’s unsweeted chocolate and added 1.5 tsp of erythritol/monk fruit powdered sugar. Also, since I didn’t have peanut flour, I use almond flour. I made 24 mini cups… so cute! My question : when eating them, they melt alot, is it because of the coconut oil ? Could I use less? Thank you for the great dessert.
Wholesome Yum A
0Glad you liked it, Lucie! The coconut oil is likely the culprit, but it also helps make the chocolate more pourable. Let me know if you try using less!
Wholesome Yum A
0What’s pb2? I dont have the flour? Lol
Mimi
0It’s powdered peanut butter (right?) and it’s in most groceries by the Peanut Butter.
Fllady61
0What is the brand on your sugar free chocolate?
Wholesome Yum
0It varies, but I usually get a brand sweetened with erythritol and stevia.
Dawn
0This recipe is a good base but I didn’t enjoy it. I think it’s personal preference. I used Lily’s milk chocolate chips and followed the recipe. All I tasted was coconut oil. I am going to make it again using butter and see if I get a different result. Thanks for sharing.
Wholesome Yum
0Hi Dawn, I’m sorry to hear that this one didn’t work for you! You can always try refined coconut oil next time, which doesn’t have any coconut flavor to it.
Christine Wilkinson
0Can I use almond flour instead of peanut flour?
Wholesome Yum
0Hi Christine, that can work but the texture may be grittier and the peanut butter flavor won’t be as strong.