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!
Sugar-Free Peanut Butter Cups Recipe
With Valentine's Day and Easter right around the corner, my mind wanders to all the chocolate treats that spans every aisle, in every store, this time of year. Those Chocolate Peanut Butter Easter Eggs were always, my brothers and I, favorite treats as kids.
Thankfully I've got a fantastic recipe for Keto Peanut Butter Easter Eggs that's not only low carb, but have none of the sugar so incredibly reminiscent of the traditional peanut butter cup recipe, you'll never want any other kind again!
But even without Valentine's Day or Easter or parties, a REALLY good Peanut Butter cup is a classic combination and always wanted in my home! I've got a hubby and daughter and myself of course that just need these every so often to feel like we're just not missing out on anything on a low carb diet.
These beautiful peanut buttery cups are slightly adapted from my Peanut Butter Easter Eggs and worth every bit of calorie and total carbohydrates.
In the end though it's still a small net carb to enjoy a large sized peanut butter cup so I'm not complaining and I hope you won't be either once you taste them.
How to Make your own Peanut Butter Cups at Home
To view nutrition facts, the recipe card is located at the bottom of this blog post.
sugar free chocolate chips or bars
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 melted chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
Net Carbs: 6g (Nutritional information is below.)
This recipe was first published in March 2018.
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 change the sweetener used?
I would not recommend a granulated low carb sweetener as the peanut butter filling will be grainy and not smooth. I recommend a powdered erythritol like Swerve confectioners or Better than Sugar confectioners for best results and a smooth peanut butter center.
Do I have to use peanut butter?
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 Sunbutter 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
Keto Low Carb Peanut Butter Cups
Keto Low Carb Peanut Butter Cups
- 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!