This keto peanut butter cups recipe is super easy to make with only 5 ingredients and tastes just like the original candy we all know and love!

Jump to:

• The sweetener
• 🍫 The chocolate
• Ingredients
• 🔪 Easy instructions
• How to store
• Substitutions
• Variations
• 📖 Recipe
• 💬 Comments

While I love candy, such as Turtles and Peanut Butter Cups, the long ingredient list and loads of sugar in the store-bought varieties make me think twice.

However, by making them yourself, you can control the ingredients and sugar. Plus, they're super easy and taste just as good as the original!

And if you're looking for more keto peanut butter recipes, I think you'll love these Peanut Butter Energy Bites and Flourless Peanut Butter Chocolate Chip Cookies!

Or if you're in the mood for coconut, these Paleo Almond Joy Bars From Tessa Domestic Diva are amazing too!

The sweetener

For the sweetener, I prefer to use Powdered Besti Monk Fruit Allulose Blend or powdered allulose.

While erythritol-based sweeteners will work, they can sometimes cause the filling to be a bit gritty. However, the powdered monk fruit allulose blend variety dissolves beautifully and has NO aftertaste at all - YAY!!!

If you only have the granulated variety, blend in a super-dry blender until powdered. Then, measure for the recipe.

If you use pure allulose, it's not as sweet as other sweeteners so you'll need to add an extra tablespoon or two.

🍫 The chocolate

For the chocolate, feel free to use any allergy or diet-friendly chocolate chips you prefer. Just make sure they are of good quality!

The taste of this recipe largely depends on the chocolate, so make sure it tastes good!

I really like ChocZero because, not only do they taste great, but they're also low-carb, soy-free, and dairy-free!

Ingredients

Here are the easy ingredients you will need to make low-carb peanut butter cups:

• Creamy Peanut Butter - Use no-stir unsweetened creamy peanut butter for the best taste and texture.
• Keto Powdered Sweetener - For a super-smooth texture with no aftertaste, use a powdered monk fruit/allulose blend or powdered allulose.
• Butter - Add creaminess and richness.
• Sea Salt - Enhances the flavor
• Coconut Flour - As needed to thicken the filling.
• Sugar-Free Chocolate Chips - Use high quality for the best taste and texture.
• Coconut Oil - Helps with the chocolate chip melting process.

🔪 Easy instructions

Step #1: Mix together the filling ingredients.

This includes unsweetened creamy peanut butter, melted butter, powdered sweetener, and a pinch of sea salt.

If your filling is too thick, you can add a bit more melted butter. If it's too thin, you can add coconut flour, one teaspoon at a time, until it thickens up.

However, it should be a little bit runny, not crazy thick!

Step #2: Melt the chocolate.

To melt the chocolate chips, place them in a large microwaveable-safe bowl along with 2 Tablespoons of coconut oil.

Heat in the microwave in 30-second intervals, stirring well between each interval, until fully melted.

💭Tip: If chocolate heats unevenly or too fast it will be shocked and harden. If that happens, you'll have to start over. So be sure to stir well between each interval or don't turn the heat up too high if melting on the stove.

To heat over the stove: Place the chocolate and coconut oil in a large, heatproof bowl over a pot of boiling water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.

Step 3: Assemble the peanut butter cups.

Line a mini muffin tin with paper cups. Then, add 1 teaspoon of melted chocolate to each cup.

Top with ½ to ¾ tsp. of the filling, slightly smoothing it out if needed.

Add another teaspoon of the chocolate over the filling.

Step #4: Transfer to the fridge until set. This should take one to two hours.

How to store

To store, keep in a sealed container in the fridge for up to one month.

Or store in the freezer for up to 3 months.

Substitutions

This recipe is gluten-free, low-carb, and keto. However, here are some substitutions to make it fit more diets:

• Dairy-Free: Use dairy-free butter.
• Paleo: Replace the powdered sweetener with honey and omit the butter. The filling will be slightly softer. If it's too soft, add up to 2 Tbsp. coconut flour. Also, some people don't eat peanuts on paleo. If this is the case, use creamy almond butter.
• Nut-Free: Replace the peanut butter with sunflower seed butter or sunbutter.

Variations

• If you prefer to use cocoa powder instead of chocolate chips, use chocolate coating #2 from my chocolate macadamia cups recipe in place of the chocolate coating above.

If you’ve tried this Keto Peanut Butter Cup Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe