These Paleo & Keto Peanut Butter Cups are easy to make and taste just as good as the Reece’s Peanut Butter Cups we all know and love! …Or make them into chocolate peanut butter fat bombs for a less-sweet, lower-carb treat!
While I love candy, such as Turtles and Reece’s peanut butter cups, their long ingredient lists and loads of sugar make me think twice. However, by making them yourself, you can control the ingredients and sugar. Plus, it’s super easy!
These Paleo And Keto Peanut Butter cups are the perfect treat, super easy to make, and have 2 chocolate coating versions for you to choose from -depending on how sweet you prefer them to be and how many carbs you want them to have.
The first version consists of melting allergy-friendly chocolate chips with some coconut oil. This is the version my kids and hubby prefer because they’re sweeter and taste like the peanut butter cups we all know and love.
The second chocolate version is a mixture of cocoa powder and coconut oil that is sweetened with liquid vanilla stevia. This version isn’t nearly as sweet, but they’re super low in carbs and are the perfect chocolate peanut butter fat bomb recipe that will satisfy the fiercest of cravings!
Easy Keto Peanut Butter Cup Instructions
For chocolate coating #1: Simply melt some chocolate chips and coconut oil. I prefer to use Enjoy Life Dark Chocolate Chips, but if milk chocolate is your thing go for it!
If you choose to use a brand other than Enjoy Life, be sure to use high-quality chocolate because the chocolate you choose will greatly affect the taste.
For chocolate coating #2: Just mix some cocoa powder, coconut oil, stevia, and vanilla in a medium-sized bowl.
Then, add 1 tsp. of the chocolate mixture into each cup of a lined mini muffin tin.
For the filling, combine unsweetened peanut butter, powdered erythritol*, and a little bit of butter (can use non-dairy) and salt.
*If you’re Paleo and don’t do use erythritol, I have a version that is sweetened with honey below.
Add around 1/2 – 3/4 tsp. of the peanut butter filling to each cup.
Then, add an additional 1 tsp. of the chocolate mixture over the top of the peanut butter. Place in fridge to firm up, around 30 minutes.
And that’s it! Enjoy these rich, chocolaty, peanut buttery treats!!!
Looking for more Keto & Paleo recipes? Check these out!
No-Bake Chocolate Macadamia Cups
Keto Crunch Bars from 33 Recipes.
Helpful Hints
- Chocolate coating #1 uses melted chocolate chips of your choice with a little oil. This version is similar to the peanut butter cups we all know and love!
- Chocolate coating #2 uses a mixture of cocoa powder, coconut oil, vanilla, and keto sweetener. While very good, this version isn’t nearly as sweet, but they’re super low in carbs and are the perfect chocolate peanut butter fat bomb recipe that will satisfy the fiercest of cravings!
- For Paleo, replace the powdered Keto sweetener with honey and omit the butter. 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 of the peanut butter cups. Lily’s is a good low-carb option but does contain soy.
If you’ve tried these Paleo And Keto Peanut Butter Cups or any other recipe on the blog please let me know in the comments below!
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Paleo & Keto Peanut Butter Cups
Ingredients
Filling:
- 1/2 Cup Creamy Peanut Butter no sugar added (can use Sunbutter for nut free or almond butter For Paleo)
- 1/4 Cup Powdered Swerve or powdered sweetener of choice
- 1 Tbsp. Butter (can use non-dairy) melted, My peanut butter was fairly runny, if you're using extremely thick peanut butter, you can add another Tbsp. of butter
- 1/8 tsp. Sea Salt
Chocolate Coating #1 (Traditional Coating):
- 1 1/4 Cup Enjoy Life Dark Chocolate Chips or preferred chocolate chips
- 3 Tbsp. Coconut Oil
Chocolate Coating #2 (Fat Bomb Coating):
- 3/4 Cup Cocoa Powder
- 3/4 Cup Coconut Oil melted
- 1 tsp. Pure Vanilla
- Liquid Vanilla Stevia, or to taste. I used 30 drops or powdered swerve, to taste
Instructions
- Line a mini muffin tin with 24 muffin cups.
- In a small bowl, mix together the filling ingredients and set aside.
Chocolate Coating #1:
- Place the chocolate chips and coconut oil in a microwaveable-safe bowl. Heat for 45 seconds then stir. Heat for 20 seconds then stir again. Repeat heating in 20-second intervals, stirring in between, until chocolate chips are completely melted. 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.
- Place 1 tsp. of the chocolate mixture into each mini muffin cup.
- Evenly divide the peanut butter filling between the muffin cups, around 1/2 - 3/4 tsp. per cup.
- Top with an additional 1 tsp. of chocolate mixture.
- Place in the refrigerator until set, around 30 minutes.
Chocolate Coating #2:
- Mix together all of the chocolate coating ingredients. Taste and adjust sweetener as needed.
- Place 1 tsp. of the chocolate mixture into each mini muffin cup.
- Evenly divide the peanut butter filling between the muffin cups, around 1/2 - 3/4 tsp. per cup.
- Top with an additional 1 tsp. of chocolate mixture.
- Place in the refrigerator until set, around 30 minutes.
Notes
- Chocolate coating #1 uses melted chocolate chips of your choice with a little oil. This version is similar to the peanut butter cups we all know and love!
- Chocolate coating #2 uses a mixture of cocoa powder, coconut oil, vanilla, and keto sweetener. While very good, this version isn't nearly as sweet, but they're super low in carbs and are the perfect chocolate peanut butter fat bomb recipe that will satisfy the fiercest of cravings!
- For Paleo, replace the powdered Keto sweetener with honey and omit the butter. 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 of the peanut butter cups. Lily's is a good low-carb option but does contain soy.
- If using chocolate coating #2 nutritional information is as follows: Fat: 10 Calories: 101 Carbs: 4 Fiber: 3 Protein: 1 Net Carbs: 1
Nutritional information is approximate and may vary.
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
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!
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 🙂
-Cassidy
Omg yum! I have everything to make this in my pantry… Hello, weekend treats!
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
Oh my goodness these look soooo good!