Sugar Free Low Carb Keto Peanut Butter Cups Recipe
These Creamy Low Carb Keto Sugar Free Peanut Butter Cups are better than any store bought variety like Reese’s Peanut Butter cups! Just 5 simple ingredients, no sugar alcohols or artificial flavor and very little time in the kitchen. With a creamy peanut butter layer between smooth sugar free chocolate, these sugar-free homemade peanut butter cups will curb your sweet tooth and won’t spike your blood sugar!
Keto Peanut Butter Cups Recipe (Sugar-Free, Low Carb, Better than Reese’s!)
Halloween is days away, and if you’re anything like me, this is the time of year when the candy bowls, office treats, and bright orange Reese’s wrappers seem to multiply on every surface. It’s tempting, it’s nostalgic, and it can trigger that old sweet-tooth spiral faster than any other holiday.
But here’s the truth: you don’t have to white-knuckle your way through Halloween and you don’t have to “miss out” either—not on chocolate, not on peanut butter, and definitely not on your favorite combo of all time.
These creamy, sugar-free Keto Peanut Butter Cups taste just like a Reese’s (honestly… better) but won’t send your blood sugar on a rollercoaster or leave you with regret, cravings, and a carb hangover.
They’re made with simple ingredients, no artificial flavors, and no sugar alcohols, and they come together easily using a silicone mold or muffin liners.
This is the kind of low-carb sweet treat that lets you stay committed to your goals and enjoy something fun and delicious during candy season.
So before those Halloween cravings pull you toward the candy aisle—make a batch of these at home and keep them chilled for when that moment hits. You’ll be glad you did.
Why You’ll Love This Low-Carb Peanut Butter Cup Recipe
Perfect for keto dieters, low-carb lifestyles, and Halloween candy swaps
Tastes like a Reese’s, without sugar or junk ingredients
Just 5 simple ingredients
No sugar alcohols and no artificial flavoring
Won’t spike your blood sugar
Freezes beautifully for portion-control
Ingredients You Need
- Sugar-free chocolate chips or chocolate bar (look for cocoa butter in ingredients)
- Coconut oil
- No-sugar-added natural peanut butter (or swap almond butter/sunflower butter)
- Vanilla extract
- Vanilla liquid stevia (or powdered erythritol/monk fruit sweetener)
- Tip: Silicone muffin cups make them pop right out, but paper liners work too.
How to Make Your Own Peanut Butter Cups (Step-by-Step)
- Melt chocolate with coconut oil in a microwave-safe or heatproof bowl.
- Add a thin layer to molds or a muffin liner and coat the sides.
- Freeze for 15 minutes.
- Melt peanut butter with remaining coconut oil, add vanilla and sweetener.
- Spoon into hardened chocolate cups and freeze again.
- Cover with remaining chocolate and freeze until firm.
- Pop out, enjoy, and store in the fridge or freezer.
Full recipe card and printable nutritional information label is below.
MAKE IT MIDLIFE MACRO METHOD™ FRIENDLY (DEFICIT-DAY OPTION)
If you’re following my Midlife Macro Method™ and want a lower-fat option for deficit days, try this swap:
- Reduce coconut oil in the filling by half
- Use powdered peanut butter (PB2-style) for part of the filling to lower fat and calories
- Keep serving size to 1, and pair with a high-protein meal or snack
Same flavor. Same satisfaction. Better alignment for your fat-loss phase.
Can I use unsweetened chocolate?
You could use unsweetened chocolate but you will need to add much more low carb sweetener since it won’t be sweet at all.
I don’t recommend using unsweetened chocolate as it doesn’t have much milk fat which provides that famous taste of milk chocolate. It could be bitter if using unsweetened chocolate.
Can I use dark chocolate?
You can use dark chocolate instead of the sugar-free chocolate bars or chips I used for this recipe. The higher the cocoa butter in the chocolate bar, the less sugar and carbs it has. I recommend 85% dark chocolate.
Do I have to use silicone muffin cups?
You don’t have to use silicone muffin cups, it just makes it easier to remove these peanut butter cups. If you use a metal muffin tin, use a paper liner in each for easy removal.
Can I swap the sweetener?
Avoid granulated sweeteners in the filling—use powdered Allulose or monk fruit, or stick with liquid stevia for smooth texture.
Can I make this nut free?
If you’re not a peanut butter fan or you have dietary restrictions, you could certainly make these with another nut butter of choice like almond, macadamia or even cashew. Also you could make these nut free by using Sunflower seed butter as an alternative.
Brenda’s Best Tips:
I purchased silicone molds to make traditional looking peanut butter Reese’s cups.
You can use any peanut butter you like but I like this natural peanut butter as it still contains salt. If you use a no salt peanut butter I would suggest adding in sea salt or these won’t be similar to traditional.
They may soften a little if left out on the counter at room temperature. It’s best to just keep them refrigerated until you want to enjoy them.
If you’ve always liked Reese’s Sugar Free Peanut Butter cups miniatures, check out this recipe Homemade Sugar Free Peanut Butter Cups.
Hope you love them just as much as we do!
More Keto Recipes with Peanut Butter Flavor
3 Ingredient Peanut Butter Fudge
Keto Low Carb Peanut Butter Cups
Keto Low Carb Peanut Butter Cups
Ingredients
- 10 oz sugar free chocolate chips
- 4 tbsp coconut oil divided
- 1 cup no sugar added peanut butter
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia or swap with 1/2 cup of your favorite sugar free sweetener
Prefer mini peanut butter cups? I've got that too!
Instructions
- Melt the chocolate with 2 tablespoons of coconut oil and stir until smooth.
- Place the silcone mold on a baking sheet. Spoon enough chocolate into each mold to cover the bottom and sides, use a pastry brush to cover sides. You will use about half the melted chocolate for this, remaining will be to cover the tops of each cup. Freeze for 15 minutes.
- While that is in the freezer, melt the peanut butter and the remaining coconut oil together and stir until smooth. Stir in the vanilla extract and stevia. Taste and adjust if needed.
- Evenly spoon the peanut butter mixture into the frozen chocolate cups.
- Freeze again for 15 minutes.
- Cover each with remaining chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
- Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months. They soften at room temperature since there are no stabilizers or artificial additives.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can you use something other than counut I can’t have it.
Yes, you could use butter instead of coconut oil.
Great recipe Brenda. I discovered your cookbook recently as someone who is finding keto after being against it for a long time. 🙂 Thank you for your work!! Ignore the negative Nelly’s and keep on with your positive work and creativity!!
this recipe is now my favorite and I’ve made it every week since finding it. I’ll substitute milk chocolate with caramel chocolate or mint chocolate. Just can’t get enough of this recipe.
Thank you!
These are exactly what I needed to get past the Halloween cravings! I made them exactly as your recipe is listed. Thank you!
Can i skip adding the coconut oil ?
I only had ingredients for peanut butter part and it is wonderful. If I venture out tomorrow I’ll get all ingredients. I put in glass container s. Need to get molds. Thanks!
But, that’s a meal’s worth of carbs in one candy 🙁 Maybe I’ll skip the chocolate. Could i use cocoa butter instead of coconut oil?
I just made these .. HORRIBLE! This doesn’t even remotely come close to tasting akin to a Reese PB Cup.
I’m sorry you feel that way, my family loves these.
These are delicious, all of my friends love them.
This recipe certainly looks very good. Just too many steps and effort involved which is my biggest gripe or pet peeve about Keto and low carb cooking.
If you don’t want to follow the steps to get the layered look, you can always just dump everything in together and mix. Spoon into your molds and freeze. They come out tasting like a peanut butter cup.
I was hoping that I could replace the coconut oil with another fat. I tried Fat Bomb recipe with coconut oil and didn’t
enjoy them at all. I really do not like the coconut taste in anything. Any suggestions?
Thanks, Cathy
You could swap with butter.
I agree,i love coconut but I really dislike coconut oil.
Thank you for this delicious and easy recipe!!
My peanut butter frozen masses melted while I did the chocolate part—it was a disaster to pick up. Hard to follow instructions. Is there a reason this couldn’t be done in one step? chocolate, then peanut butter layer then chocolate again and then freeze? please help! thank you!
Your frozen peanut butter melted? The chocolate cups was to be frozen first and while that is in the freezer you make the peanut butter mixture. The peanut butter mixture is not supposed to be frozen until after you cover it with chocolate and freeze the whole thing.
So easy to make and yummy
Something is missing from the instructions. It says “Spoon enough chocolate into each mold.” Enough for what? I’m guessing you meant to say enough to cover the bottom of the cup, but if so, you still should give an idea how much. I’m thinking about two teaspoons? Additionally, you didn’t mention in the instructions that you should reserve half (I guess?) the chocolate mixture for the top part until you say to use the remaining chocolate.
Can’t wait to try this!! Love your recipes!
Thank you!
Sorry, when I want that chocolate/peanut butter flavor, nothing beats a Reese’s and plain peanut butter just DOESN’T CUT IT! Plain peanut butter lacks the added flavor and texture of Reese’s. Why not just dip a piece of chocolate or cocoa crack straight into a jar and save time? Reese’s “secret” is so simple: brown sugar and molasses for flavor, peanut meal for texture. Though it’s new to me to try to “keto-fy” that formula. My best guess: I would try adding that defatted peanut flour that’s packaged these days as low fat peanut butter, and try the sukrin gold brand brown sugar substitute or a brown sugar extract, and the tiniest amount of molasses.
I’m interested in sugar free and gluten free and anything that can help me out with diabetes for sweets
I just made this today and they are SO good! Thank you so much for sharing this recipe. You are my favorite Sugar free blogger!
I like peanut butter and I like chocolate.This looks like a great combination. I have not tested this recipe yet. However, I would not be surprised if there is no real competition with similar store bought snacks. This is because of the potential added ingredients,chemicals and/or the higher price (compared to when they are homemade). A lady shared her inspiring weight loss story with me after she implemented the Keto diet. I think it is a great thing that this diet does not put people in a corner where they have to stop eating food they may love.
When it comes to Keto, the diet followers can be classified as fanatics, missionaries or cheerleaders. Wherever they go whether it’s online or in person, they just can help but talk about Keto. It’s their obsession which is quite scary. I have seen the same with vegans (vs vegetarians) too.