The Only Keto Peanut Butter Cup Recipe You’ll Ever Need
There’s nothing quite like the classic combination of rich chocolate and creamy peanut butter. It’s a nostalgic treat that can be hard to give up when you’re living a low-carb lifestyle. But what if I told you that you could have that perfect, decadent candy without the sugar and carbs? These homemade Keto Peanut Butter Cups are the answer to your cravings. They’re incredibly simple to make, require only a handful of ingredients, and deliver that satisfying flavor you love. Get ready to stock your freezer with your new favorite guilt-free indulgence!
Ingredients
• 10 oz / 283g sugar-free chocolate chips, 85% cacao or higher
• 4 tbsp / 60ml coconut oil, divided
• 1 cup / 250g smooth, no-sugar-added peanut butter
• 1 tsp / 5ml vanilla extract
• 1/2 tsp / 2.5ml liquid stevia, or to taste
Instructions
1. In a microwave-safe bowl or double boiler, melt the chocolate chips with 2 tablespoons of coconut oil. Stir until completely smooth and glossy.
2. Place a silicone muffin or candy mold on a small baking sheet for stability. Carefully spoon about half of the melted chocolate mixture into the molds. Use the back of a spoon or a small pastry brush to coat the bottom and sides of each cup, creating a shell.
3. Place the baking sheet in the freezer for 15 minutes, or until the chocolate shells are firm to the touch.
4. While the shells are freezing, prepare the filling. In a separate bowl, gently melt the peanut butter with the remaining 2 tablespoons of coconut oil. Stir until smooth, then mix in the vanilla extract and liquid stevia. Taste and add more sweetener if desired.
5. Remove the molds from the freezer. Evenly distribute the peanut butter filling into each of the hardened chocolate shells.
6. Gently pour or spoon the remaining melted chocolate over the peanut butter layer, spreading it to the edges to seal the cups.
7. Return the baking sheet to the freezer for at least 1-2 hours, or until the cups are completely solid. Pop them out of the molds and store in an airtight container in the refrigerator or freezer. Enjoy!
Nutritional Information
• Serving Size: 1 peanut butter cup. Recipe yields approximately 12 cups.
• Calories: 285
• Fat: 26g
• Protein: 7g
• Total Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g
Pro Tips
• for Perfect Peanut Butter Cups
• Use silicone molds for the easiest, cleanest removal. Paper liners can stick to the chocolate.
• For a salty-sweet finish, sprinkle a tiny pinch of flaky sea salt on top of the final chocolate layer before freezing.
• If your peanut butter filling seems too thick, add another teaspoon of melted coconut oil to make it more pourable.
• Don’t overheat your chocolate. Melt it in 30-second intervals in the microwave, stirring between each one, to prevent it from seizing.
FAQ
Q: What kind of chocolate is best for this keto recipe
A: For the best results, use sugar-free chocolate chips with 85% cacao or higher. This keeps the recipe low-carb and provides a rich, deep chocolate flavor that pairs perfectly with the peanut butter.
Q: How should I store these keto peanut butter cups
A: Store them in an airtight container in the refrigerator or freezer. Because they contain coconut oil, they will soften at room temperature, so keeping them chilled is essential to maintain their firm texture.
Q: Can I use a different sweetener instead of stevia
A: Yes, you can substitute another keto-friendly liquid sweetener like monk fruit. Be sure to taste the peanut butter filling as you mix it and adjust the amount to reach your desired level of sweetness.
Q: Why are silicone molds recommended for this recipe
A: Silicone molds are highly recommended because they are flexible, making it incredibly easy to pop the finished peanut butter cups out without breaking them. Paper liners tend to stick to the chocolate.
