This Paleo & Keto Peanut Butter Cups Recipe is super easy to make and tastes just like the original candy we all know and love!
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 suuuuper easy and taste just as good as the original!
For the sweetener, I prefer to use Powdered Besti Monk Fruit Allulose Blend.
Erythritol-based sweeteners, even the powdered ones, can 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 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
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!
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.
Line a mini muffin tin with paper cups. Then, add 1 tsp 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.
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?
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!
Keto Peanut Butter Cups Recipe
- 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 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 ½ - ¾ tsp. per cup.
- Top with an additional 1 tsp. of chocolate mixture.
- Place in the refrigerator until set, one to two hours.
- 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 may result in a semi-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.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources: