Keto Chocolate Peanut Butter Cups – Rich, Simple, and Satisfying

These Keto Chocolate Peanut Butter Cups taste like the classic treat, but without the sugar crash. They’re creamy, chocolatey, and satisfy that sweet tooth with smart ingredients. You only need a few pantry staples and about 20 minutes of hands-on time.

They set quickly, store well, and make portion control easy. If you’re craving something chocolate-peanut butter that fits your low-carb goals, this is it.

Keto Chocolate Peanut Butter Cups - Rich, Simple, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup sugar-free chocolate chips (dark or milk-style, depending on preference)
• 2 tablespoons coconut oil (refined for no coconut taste)
• 1/2 cup natural peanut butter (no added sugar; smooth works best)
• 2 tablespoons powdered erythritol or allulose (or your preferred keto powdered sweetener)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: flaky sea salt, crushed peanuts, unsweetened toasted coconut

Method

 

1. Prep the pan: Line a mini muffin tin with 12 paper liners. You can also use silicone molds for easier release.
2. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler on low heat.
3. Make the peanut butter filling: In a small bowl, stir together peanut butter, powdered sweetener, vanilla, and a pinch of salt until creamy. If it’s too thick, warm it for 10–15 seconds to loosen.
4. Create the chocolate base: Spoon about 1 teaspoon of melted chocolate into each liner and tilt the pan slightly to coat the bottom. Tap the pan gently to level.
5. Add the filling: Scoop about 1 teaspoon of the peanut butter mixture into each cup. Flatten gently with the back of the spoon so it sits evenly, leaving a small border around the edge.
6. Seal with more chocolate: Cover each peanut butter portion with another teaspoon of melted chocolate, making sure it reaches the edges. Tap the pan again to smooth the tops.
7. Finish and set: Sprinkle flaky sea salt or toppings if using. Chill in the fridge for 20–30 minutes, or until firm. If you’re in a hurry, the freezer takes about 10–15 minutes.
8. Serve: Peel off liners and enjoy. Store extras chilled to keep a clean snap and stable texture.

What Makes This Special

These cups strike the sweet spot between flavor and macros. You get the familiar combo of smooth peanut butter and rich chocolate, with a clean ingredient list.

The sweetener blends in without any gritty texture. They’re also easy to customize—swap nut butters, add crunch, or tweak the sweetness. Best of all, each cup is low in net carbs, so you can enjoy dessert without guilt.

Ingredients

• 1 cup sugar-free chocolate chips (dark or milk-style, depending on preference)
• 2 tablespoons coconut oil (refined for no coconut taste)
• 1/2 cup natural peanut butter (no added sugar; smooth works best)
• 2 tablespoons powdered erythritol or allulose (or your preferred keto powdered sweetener)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: flaky sea salt, crushed peanuts, unsweetened toasted coconut

How to Make It

1. Prep the pan: Line a mini muffin tin with 12 paper liners.

   You can also use silicone molds for easier release.

2. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler on low heat.
3. Make the peanut butter filling: In a small bowl, stir together peanut butter, powdered sweetener, vanilla, and a pinch of salt until creamy.

   If it’s too thick, warm it for 10–15 seconds to loosen.

4. Create the chocolate base: Spoon about 1 teaspoon of melted chocolate into each liner and tilt the pan slightly to coat the bottom. Tap the pan gently to level.
5. Add the filling: Scoop about 1 teaspoon of the peanut butter mixture into each cup. Flatten gently with the back of the spoon so it sits evenly, leaving a small border around the edge.
6. Seal with more chocolate: Cover each peanut butter portion with another teaspoon of melted chocolate, making sure it reaches the edges.

   Tap the pan again to smooth the tops.

7. Finish and set: Sprinkle flaky sea salt or toppings if using. Chill in the fridge for 20–30 minutes, or until firm. If you’re in a hurry, the freezer takes about 10–15 minutes.
8. Serve: Peel off liners and enjoy.

   Store extras chilled to keep a clean snap and stable texture.

Keeping It Fresh

These store best in an airtight container in the fridge for up to 2 weeks. Keep them in a single layer or separate layers with parchment to avoid sticking. For longer storage, freeze for up to 2 months.

Thaw in the fridge for 10–15 minutes before eating for the best texture. Avoid leaving them at warm room temperature, as the coconut oil can soften the chocolate.

Why This is Good for You

• Low in net carbs: Using sugar-free chocolate and keto-friendly sweeteners keeps carbs in check.
• Healthy fats: Peanut butter and chocolate provide satisfying fats that help curb hunger.
• Protein boost: Peanut butter adds a small but helpful amount of protein for satiety.
• Controlled ingredients: You choose the sweetener and nut butter, avoiding unnecessary fillers.

Common Mistakes to Avoid

• Using granulated sweetener in the filling: It won’t dissolve well and can be gritty. Use powdered sweetener for a smooth result.
• Overheating the chocolate: High heat can make it seize or turn grainy.

  Melt gently and stir often.

• Too much peanut butter filling: If it’s too thick or tall, the cups may not seal properly and can split. Keep layers thin and even.
• Skipping the salt: A pinch of salt enhances flavor and cuts any bitterness from dark chocolate.
• Using runny peanut butter: If your peanut butter is very loose, chill it briefly or add a bit more powdered sweetener to thicken.

Alternatives

• Nut and seed butters: Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a peanut-free option.
• Dairy-free: Choose dairy-free sugar-free chocolate chips and keep the coconut oil as the fat.
• Crunchy center: Mix in crushed peanuts, toasted coconut, or cacao nibs for texture.
• Flavor twists: Add a pinch of cinnamon, espresso powder, or a few drops of almond extract to the chocolate.
• Sweetener options: Allulose is less cooling than erythritol and blends smoothly. Monk fruit blends work well too.
• Different shapes: Use standard muffin liners for bigger cups or silicone candy molds for bite-sized pieces.

How many net carbs are in each cup?

It depends on your chocolate and sweetener.

With most sugar-free dark chocolate chips and natural peanut butter, each mini cup is roughly 1–2 net carbs. Always check your labels and calculate based on your specific ingredients.

Can I make these without coconut oil?

Yes. Coconut oil helps the chocolate melt smoothly and set with a nice snap, but you can skip it or use 1–2 teaspoons of cocoa butter instead.

If omitting entirely, melt the chocolate slowly and be careful not to overheat.

Do I need to refrigerate them?

Refrigeration keeps them firm and tidy. If your kitchen is cool, they’ll hold at room temperature for a short time, but they taste and store best when chilled.

Can I use crunchy peanut butter?

Absolutely. Crunchy works and adds texture.

Just be sure the pieces aren’t too large, or flatten the filling well so the top layer of chocolate seals cleanly.

What if my chocolate seizes?

If it becomes thick and grainy, a small splash of warm coconut oil can sometimes bring it back. Otherwise, start a fresh batch and melt on lower heat in shorter intervals.

How do I make them sweeter?

Use a milk-style sugar-free chocolate chip or add a touch more powdered sweetener to the peanut butter filling. Avoid adding sweetener to the melted chocolate, as it may not dissolve smoothly.

Can I make a larger batch?

Yes.

Double or triple the ingredients and work in batches so the chocolate doesn’t firm up while you assemble. If it starts to thicken, re-warm it briefly.

Final Thoughts

Keto Chocolate Peanut Butter Cups are the kind of treat you’ll want to keep on hand. They’re fast to make, easy to customize, and satisfy cravings without derailing your goals.

With a few simple techniques—gentle melting, smooth filling, and a pinch of salt—you’ll get a polished, delicious result every time. Make a batch on the weekend and enjoy a little chocolate happiness all week long.