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Keto Peanut Butter Cups

Using unsweetened cocoa powder and coconut oil instead of chocolate chips, these Keto Peanut Butter Cups are super easy to make, perfect for snacking or desserts, and can be ready in under half an hour!

A stack of Keto Peanut Butter Cups.

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It’s almost Halloween. Every where I look there are sugary packs of candies and chocolates; it drives this mama a little bit crazy! My favourite chocolate treats of all time are peanut butter cups, so naturally I had to make myself a few batches that were sugar free.

I used to make peanut butter cups all the time, I even made them as party favours for my wedding! Turning my original recipe into these Keto Peanut Butter Cups was super easy and the whole family is crazy about them. I hope you love them as much as we do!

Why you need these in your life

  • Loaded with peanut butter and chocolate, these sugar free treats taste just like Reese’s peanut butter cups!
  • Sweet with just the right amount of salty chocolate goodness, these Keto Peanut Butter Cups are the perfect dessert, or filling snack when your energy is low.
  • They are easy to make and can be ready in under 30 minutes!
  • No need to turn the oven on to make these Keto Peanut Butter Cups because they are a no bake treat.

Ingredients

All ingredients used to make Keto Peanut Butter Cups.

Coconut oil – be sure to buy refined coconut oil. Unrefined coconut oil will smell and taste like coconut, whereas the refined coconut oil has very little smell or taste. Want to know more about coconut oil?

Sugar Free Maple Syrup – Not all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose. I like to use Lakanto’s or Joseph’s.

Peanut butter – use organic peanut butter to avoid harmful pesticides and chemicals. Find peanut butter without any additives to skip the unnecessary carbs.

Powdered sweetener – powdered sweetener is a must in this recipe because granular sweetener won’t combine properly with the peanut butter – it will have a gritty texture. I use Lakanto’s Granular Sweetener and grind it in a clean coffee grinder for a moment or two to create powdered sweetener, otherwise you can buy Powdered Monk Fruit Sweetener.

Top view of Keto Peanut Butter Cups laying on a flat surface.

How to make Keto Peanut Butter Cups

Place 24 large cupcake liners inside 2 muffin trays. Melt the coconut oil in a medium bowl and then whisk in the vanilla, sugar free maple syrup, sea salt and unsweetened cocoa powder.

Pour 1 tsp chocolate inside each of the 24 cupcake liners, saving the remaining chocolate for later. Push the chocolate a little ways up the sides of each liner, about 5-7mm, then smooth out the bottom so that the chocolate is even. Freeze the muffin trays for 5-10 minutes.

A muffin tin lined with paper liners. Each liner has chocolate in the bottom and has been pushed a little ways up the sides.

While the chocolate is freezing, make the peanut butter layer. In a medium bowl combine the peanut butter with the almond flour, powdered sweetener and salt, then mix well.

Remove one tray from the freezer and then place 2 tsp of the peanut butter mixture inside each liner. Using the back of a small spoon, press the mixture evenly into the bottom of each cup. Repeat with the second muffin tray.

A muffin tin with paper liners, each with a layer of chocolate and peanut butter.

Pour 2 tsp melted chocolate in each cup, over the peanut butter layer, being sure to spread the chocolate all the way to the edges.

A muffin try with Keto Peanut Butter Cups, ready to be set in the freezer.

Freeze for 5-10 minutes before removing the paper liners. Store the Keto Peanut Butter Cups in the fridge.

Seven Keto Peanut Butter Cups with the paper liners removed, two still in their liners.

Expert Tips

  1. We brush the chocolate up the sides of the liners so that the peanut butter layer is fully enclosed in chocolate.
  2. If the chocolate has not fully frozen in 5 minutes, place the trays back inside the freezer for another 5 minutes.
  3. Don’t use more than 2 tsp of the peanut butter layerthis recipe makes just enough for the 24 cups.
  4. If the chocolate has begun to firm up, simply warm it back up a little bit before pouring over the peanut butter layer.
  5. Do you have reusable silicone muffin liners? They work excellent for making Keto Peanut Butter Cups!
A stack of Keto Peanut Butter Cups with two in front, one has a bite removed.

FAQ

How long will Keto Peanut Butter Cups last in the fridge?

If kept in an air tight container, these Keto Peanut Butter Cups will last for 1-2 weeks in the refrigerator. Can’t eat them all in that time? They freeze great! Just be sure to thaw them slightly before enjoying.

What brand of peanut butter is best for Keto?

Most generic brands of peanut butter are loaded with chemicals and unnecessary carbs. To avoid these and find a peanut butter that is Keto friendly, look for any organic peanut butter that has no additives (salt is okay). The ingredient list should only have: organic peanuts!

How to avoid Keto Peanut Butter Cups that taste like coconut?

Because we use a whole wack of coconut oil to make these Sugar Free Peanut Butter Cups, you need to make sure you are using a coconut oil that has been refined. It will be right on the label if it has been refined. Refined coconut oil has no coconut flavour, whereas unrefined tastes like coconut.

A stack of Keto Peanut Butter Cups.

Here are some other Keto treats you might like:

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A stack of Keto Peanut Butter Cups.

Keto Peanut Butter Cups

Made with unsweetened cocoa powder and coconut oil, these Keto Peanut Butter Cups are a fast and easy no bake treat that everyone will love!
5 from 9 votes
Print Pin Rate
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 24 servings
Author: Aleta

Ingredients

Chocolate Layer

  • cup refined coconut oil *see note 1
  • 1 cup unsweetened cocoa powder
  • ½ cup sugar free maple syrup *see note 2
  • ½ tsp vanilla
  • 1 pinch sea salt

Peanut Butter Layer

Instructions

Equipment Needed

Directions

  • Place 24 large cupcake liners inside 2 muffin trays. Melt the coconut oil in a medium bowl and then whisk in the vanilla, sugar free maple syrup, sea salt and unsweetened cocoa powder.
  • Pour 1 tsp chocolate inside each of the 24 cupcake liners, saving the remaining chocolate for later. Push the chocolate a little ways up the sides of each liner, about 5-7mm, then smooth out the bottom so that the chocolate is even *see note 5. Freeze the muffin trays for 5-10 minutes *see note 6.
  • While the chocolate is freezing, make the peanut butter layer. In a medium bowl combine the peanut butter with the almond flour, powdered sweetener and salt, then mix well.
  • Remove one tray from the freezer and then place 2 tsp of the peanut butter mixture inside each liner *see note 7. Using the back of a small spoon, press the mixture evenly into the bottom of each cup. Repeat for the other muffin tray.
  • Pour 2 tsp melted chocolate in each cup, over the peanut butter layer, being sure to spread the chocolate all the way to the edges *see note 8. Freeze for 5-10 minutes before removing the paper liners. Store the Keto Peanut Butter Cups in the fridge.

Notes

  1. Be sure to buy refined coconut oil. Unrefined coconut oil will smell and taste like coconut, whereas the refined coconut oil has very little smell or taste. Want to know more about coconut oil?
  2. Not all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose. I like to use Lakanto’s or Joseph’s.
  3. Use organic peanut butter to avoid harmful pesticides and chemicals. Find peanut butter without any additives to skip the unnecessary carbs.
  4. Powdered sweetener is a must in this recipe because granular sweetener won’t combine properly with the peanut butter – it will have a gritty texture. I use Lakanto’s Granular Sweetener and grind it in a clean coffee grinder for a moment or two to create powdered sweetener, otherwise you can buy Powdered Monk Fruit Sweetener.
  5. We brush the chocolate up the sides of the liners so that the peanut butter layer is fully enclosed in chocolate.
  6. If the chocolate has not fully frozen in 5 minutes, place the trays back inside the freezer for another 5 minutes.
  7. Don’t use more than 2 tsp of the peanut butter layer – this recipe makes just enough for the 24 cups.
  8. If the chocolate has begun to firm up, simply warm it back up a little bit before pouring over the peanut butter layer.
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre and sugar alcohols from the total carbs to get 1.1g net carbs per cup!

Nutrition

Serving: 1peanut butter cup | Calories: 125kcal | Carbohydrates: 6.8g | Protein: 2.8g | Fat: 11g | Sodium: 57mg | Fiber: 1.9g | Sugar Alcohols: 3.8g | Net Carbs: 1.1g
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16 Comments

  1. 5 stars
    These are SOOOO good! Love Reese’s peanut butter cups but honestly, this healthier version is just as delicious. Will be making these on repeat.

  2. 5 stars
    Wow..peanut butter, chocolate cups that too keto..I’m sold! So easy to make and straight forward recipe that even a 10-year-old can make too. What a fabulous share Aleta!

  3. Farrukh Aziz

    5 stars
    Gosh! what a lovely healthy treat this was for us Aleta, it turned out so delicious, plus the ease of making it is big bonus! The details and tips here is of great help for anyone to follow and make them easily. Now, my little wants to try her hands on this peanut butter cups dessert on her own next weekend 🙂 . Thanks for sharing this healthy and delicious treat!

  4. 5 stars
    This sugar-free keto recipe might be just the thing to get me back on the keto wagon! I have fallen off hard and need to get back on! These look like the perfect thing to try!

  5. 5 stars
    I used to sort the PB cups out of the little’s Halloween bags. These are so much better, though. I won’t have to hide my bounty in shame anymore!

  6. 5 stars
    I’ve made these peanut butter cups twice already! They are so good and I’m not even following the keto-diet! These are the perfect healthy treat for Halloween 🙂

  7. 5 stars
    This keto recipe looks like such a treat with the chocolate and peanut butter flavors but not the sugar. And you included so many helpful tips about ingredients and making the cups, it really makes this seem do-able.

  8. 5 stars
    Oh my goodness – these actually are really easy to make – and so much healthier, too! Thanks for the great tips along the way to ensure they turn out perfectly (just in time for Halloween)!

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