These Paleo & Keto Peanut Butter Cups are easy to make and taste just as good as the Reece’s Peanut Butter Cups we all love! …Or make them into chocolate peanut butter fat bombs!
I love Reece’s peanut butter cups, but with an ingredient list that includes soy, preservatives, and loads of sugar, I’d much rather make my own!
These 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 Reece’s 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 satify the fiercest of cravings!
Easy Keto Peanut Butter Cup Instructions
If you’re using 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 that Enjoy Life, be sure to use a high quality chocolate because the chocolate you choose will greatly effect the taste. If using chocolate coating #2, just mix some cocoa powder, coconut oil, stevia, and vanilla in a medium-sized bowl.
Then, add 1 tsp. of the 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!!!
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 Erythritol can replace with honey for Paleo. If using honey omit butter. Filling will be slightly softer. If too soft, add up to 2 Tbsp. coconut flour
- 1 Tbsp. Butter (can use non-dairy) melted, coconut oil *may* work. My peanut butter was fairly runny, if you're using extrememly 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 can use milk chocolate if preferred. Be sure to use high quality chocolate chips if you choose a different brand as they will define the taste of the peanut butter cups. Lily's is a good low-carb option, but does contain soy.
- 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 powdered erythritol may also work, but I haven't tried it.
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 refigerator until set, around 30 minutes.
Chocolate Coating #2:
- Mix together all of the chocolate coating ingredients.
- 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 refigerator unti lset, around 30 minutes.
Notes
Nutritional information is approximate and may vary.
Pin Keto Peanut Butter Cups For Later
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!