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    Home Β» Keto

    Keto Peanut Butter Cups Recipe With 5 Ingredients

    Published: Oct 22, 2021 Updated: Oct 22, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    peanut butter cups stacked with bite taken out of top one
    peanut butter cups stacked with a bite taken out of top one

    Jump to:
    • The sweetener
    • 🍫 The chocolate
    • πŸ”ͺ Easy instructions
    • How to store
    • Looking for more candy recipes?
    • πŸ“– Recipe
    • πŸ’¬ 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!

    The sweetener

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

    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're Paleo, there are notes in the recipe card on how to sweeten them with honey. Another delicious option 😍

    *Note- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off!! Simply use the code "CRAVEABLE" at checkout.

    🍫 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!

    🔪 Easy instructions

    peanut butter filling in clear bowl
    peanut butter filling in a clear bowl

    Start by mixing the filling ingredients. This includes unsweetened creamy peanut butter, melted butter (can use non-dairy), 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!

    melted chocolate in a bowl with a spoon
    melted 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.

    Whatever you do, don't skip stirring the chocolate each time!!! If chocolate heats unevenly or too fast it will be shocked and harden. If that happens, you'll have to start over.

    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.

    chocolate and peanut butter in mini muffin tin
    chocolate and peanut butter in a mini muffin tin

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

    Top with Β½ to ΒΎ tsp. of the filling, slightly smoothing it out if needed.

    unset peanut butter cups in mini muffin tin
    unset peanut butter cups in a mini muffin tin

    Add another teaspoon of the chocolate over the filling.

    Then, 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.

    Looking for more candy recipes?

    • Low-Carb Peanut Butter Balls {Paleo & Gluten-Free}
    • Keto Flourless Peanut Butter Cookies {Super Easy!}
    • Chocolate Turtles 🐢
    • Keto Fat Bomb Recipes {Dairy-Free & No-Bake}
    • No-Bake Chocolate Macadamia Cups

    Or these Paleo Almond Joy Bars From Tessa Domestic Diva are amazing too!

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    πŸ“– Recipe

    peanut butter cups stacked with bite taken out of top one

    Keto Peanut Butter Cups Recipe

    This Paleo & Keto Peanut Butter Cups Recipe is super easy to make and tastes just like the original candy we all know and love!
    5 from 4 votes
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Keto, Low-Carb, Paleo, Vegan
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 24 Mini Peanut Butter Cups
    CALORIES :81kcal
    CARBS :9g
    FIBER :7g
    Author: Cassidy Stauffer

    Ingredients

    Filling:

    • Β½ Cup Creamy Peanut Butter - no sugar added (can use Sunbutter for nut free or almond butter For Paleo)
    • ΒΌ Cup Keto Powdered Monk Fruit/Allulose Sweetener - see notes below
    • 1 Tbsp. Butter (can use non-dairy) - melted + more if needed
    • β…› tsp. Sea Salt
    • Coconut Flour - if needed

    Chocolate Coating (see notes below if you prefer cocoa powder):

    • 1 ΒΎ Cup Keto Chocolate Chips - or preferred brand
    • 2 Tbsp. Coconut Oil
    Prevent your screen from going dark

    Instructions

    • Line a mini muffin tin with 24 muffin cups.
    • In a small bowl, mix together the peanut butter, powdered sweetener, melted butter, and sea salt. Add more melted butter to thin and coconut flour to thicken, one teaspoon at a time, if needed to reach the desired consistency. The filling shouldn't be crazy thick - slightly soft and runny is fine. 😍 Set aside.
    • Place the chocolate chips and coconut oil or butter in a microwaveable-safe bowl. Heat for 30 seconds then stir. Continue heating in 30-second intervals, stirring well between each interval, until chocolate chips are completely melted.
    • Place 1 tsp. of the chocolate mixture into each mini muffin cup.
    • Evenly divide the filling between the muffin cups, around Β½ - ΒΎ tsp. per cup.
    • Top with an additional 1 tsp. of chocolate mixture.
    • Place in the refrigerator until set, one to two hours.
    • Store covered in the refrigerator for up to 1 month or in the freezer up to 3 months.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • See how easy this recipe is to make on my YouTube channel! Watch the full video here: PB Cups YouTube Video!
    • If you prefer not to use a microwave, heat chocolate chips and coconut oil in a heatproof bowl over a bowl of boiling water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.  
    • For Paleo, replace the powdered sweetener with honey and omit the butter. The filling will be slightly softer. If too soft, add up to 2 Tbsp. coconut flour.
    • Be sure to use high-quality chocolate chips, as they will define the taste. 
    • For the powdered sweetener, I recommend using powdered allulose or a powdered monk fruit/allulose blend. Erythritol-based sweeteners will work but may result in a slightly grainy filling. Also, if using pure allulose, it's only 70% as other sweeteners so you may need to add an additional tablespoon or two.
    • 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.
    • As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off!! Simply use the code "CRAVEABLE" at checkout.
    • Store in a sealed container in the fridge for up to 1 month or freeze up to 3 months.

    Nutrition

    Serving: 1cup | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 49mg | Fiber: 7g | Sugar: 1g | Vitamin A: 15IU | Calcium: 5mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Subscribe To My YouTube Channel!Subscribe to my YouTube channel for full length recipe videos!!
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    Keto Peanut Butter Cups Recipe With 5 Ingredients  Story
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Reader Interactions

    Comments

    1. Jess says

      October 28, 2019 at 11:53 pm

      5 stars
      Great Keto snack with only 1 gram of net carbs!! Used option 2 with powdered monk sweetener. Would recommend sifting. Perfect for ? Halloween sweet tooth

      Reply
    2. Stephanie says

      February 28, 2019 at 4:41 am

      5 stars
      They were amazing! I made them for the Super Bowl and all the non keto people were eating them too! I am not a huge coconut fan, so I will subtract a little of the coconut oil next time, but they are tasty!

      Reply
      • Cassidy says

        February 28, 2019 at 3:34 pm

        Oh YAY Stephanie that makes me so excited!!! Reducing the coconut oil should be fine, or if you use refined coconut oil that should cut back on the coconut taste too πŸ™‚

        -Cassidy

        Reply
    3. jenna urben says

      October 19, 2018 at 3:43 pm

      Omg yum! I have everything to make this in my pantry... Hello, weekend treats!

      Reply
      • Cassidy says

        October 20, 2018 at 9:14 pm

        Thanks Jenna! I hope you love them as much as we do! My hubby isn't into eating healthy or gluten free and he told me they were just as good as Reece's and the rest of us agreed!!!

        -Cassidy

        Reply
    4. r.mcnatt says

      September 23, 2011 at 1:37 am

      Oh my goodness these look soooo good!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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