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
vanilla liquid stevia or swap with ½ cup of your favorite sugar free sweetener.
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
3 Ingredient Peanut Butter Fudge
Keto Low Carb Peanut Butter Cups
Keto Low Carb Peanut Butter Cups
- 10 oz sugar free chocolate chips
- 4 tablespoon coconut oil divided
- 1 cup no sugar added peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia or swap with ½ cup of your favorite sugar free sweetener
- 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!
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!!
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?
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!
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.