Keto Peanut Butter Cups – Easy, Low-Carb Sweet Treat
Love peanut butter cups but trying to cut back on sugar? These Keto Peanut Butter Cups taste just like the classic, with a rich chocolate shell and a creamy, salty-sweet peanut butter center—minus the carb crash. You only need a handful of pantry ingredients and about 20 minutes of hands-on time.
They’re great for meal prep, lunchbox treats, or late-night cravings. Make a batch, stash them in the fridge or freezer, and you’re set for the week.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This recipe uses sugar-free chocolate and natural peanut butter to keep carbs low without sacrificing flavor. A touch of coconut oil helps the chocolate melt smoothly and set with a satisfying snap.
We sweeten the filling with a granulated or powdered keto sweetener to keep it creamy, not gritty. A pinch of salt and vanilla rounds out the flavor so every bite tastes balanced and not overly sweet. The method is simple, repeatable, and easy to scale.
Shopping List
- Unsweetened, natural peanut butter (creamy; no added sugar)
- Sugar-free chocolate chips or a low-carb dark chocolate bar
- Coconut oil or cocoa butter
- Powdered or finely ground erythritol, allulose, or monk fruit sweetener
- Vanilla extract
- Fine sea salt
- Optional: Heavy cream (or coconut cream) for extra creamy filling
- Optional: Flaky sea salt for topping
- Optional: Crushed peanuts for texture
- Paper cupcake liners (mini or standard)
How to Make It
- Line your tin: Add paper liners to a mini or standard muffin tin.
Mini cups are great for portion control, but standard works well too.
- Melt the chocolate: In a microwave-safe bowl, combine sugar-free chocolate chips with 1–2 tablespoons of coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. You can also use a double boiler.
- Make the base layer: Spoon a thin layer of melted chocolate into each liner.
Tilt the tray to coat the bottom evenly. Chill for 5–10 minutes until set.
- Stir the filling: In a separate bowl, mix peanut butter with 1–3 tablespoons of powdered sweetener, a pinch of salt, and 1/2 teaspoon vanilla extract. If you want it ultra-creamy, add 1–2 teaspoons of heavy cream or coconut cream.
Taste and adjust sweetness.
- Portion the filling: Drop a small dollop of peanut butter onto each chocolate base. Gently flatten it with the back of a spoon, leaving a small border around the edges so the top chocolate can seal it in.
- Top with chocolate: Cover each cup with more melted chocolate, making sure the filling is fully sealed. Tap the tray lightly on the counter to smooth the tops and release air bubbles.
- Optional garnish: Sprinkle flaky sea salt or crushed peanuts on top while the chocolate is still soft.
- Chill and set: Refrigerate for 20–30 minutes, or until firm.
If you’re in a rush, the freezer will set them in about 10–15 minutes.
- Serve and store: Keep them chilled for the cleanest bite and best texture.
Keeping It Fresh
Store your cups in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze them for up to 3 months. Let frozen cups sit at room temperature for about 5–10 minutes before eating for the perfect texture.
If your kitchen runs warm, keep them refrigerated so the chocolate doesn’t soften and the peanut butter center stays firm.
Benefits of This Recipe
- Keto-friendly: Uses low-carb sweeteners and sugar-free chocolate to keep net carbs down.
- Customizable: You control sweetness, salt, and texture to match your taste and macros.
- Quick and easy: Minimal prep and no baking make this a simple weeknight treat.
- Portable: Great for lunchboxes or on-the-go snacks when you want something indulgent that fits your plan.
- Budget-friendly: Simple, pantry staples keep costs low compared to store-bought keto candies.
Common Mistakes to Avoid
- Using sugary peanut butter: Check the label. Many brands add sugar and oils. Choose a natural peanut butter with just peanuts and salt.
- Overheating the chocolate: Chocolate scorches quickly.
Melt low and slow, stirring often, and use a bit of coconut oil for smoothness.
- Gritty filling: Use powdered sweetener for a silky texture. If you only have granulated, pulse it in a blender first.
- Too much filling: Keep a border so the top chocolate can seal the edges. Otherwise, the filling leaks and cups fall apart.
- Skipping the chill time: Let each layer set properly for clean layers and stable structure.
Variations You Can Try
- Almond butter cups: Swap peanut butter for almond butter and add a drop of almond extract.
- Crunchy center: Stir crushed roasted peanuts or keto granola into the filling for texture.
- White “chocolate” layer: Use keto white chocolate for a two-tone look—half dark, half white.
- Mocha twist: Add 1/2 teaspoon instant espresso to the melted chocolate for a coffee kick.
- Salty caramel vibe: Mix a teaspoon of sugar-free caramel syrup into the filling and top with flaky salt.
- Sunflower seed butter: For a nut-free option, use sunflower seed butter and a pinch more sweetener.
- Protein boost: Whisk in a teaspoon of unflavored or vanilla whey isolate to the filling if it blends smoothly.
FAQ
How many net carbs are in each cup?
It depends on your specific ingredients and size.
Mini cups often land around 1–2 net carbs each, while standard cups can be 3–5. Check labels and calculate based on your brands for accuracy.
What’s the best keto sweetener for this recipe?
Powdered allulose or erythritol/monk fruit blends work well. Allulose melts smoothly and has no cooling aftertaste.
If using erythritol-heavy blends, make sure it’s powdered to avoid grit.
Can I make these dairy-free?
Yes. Use coconut oil instead of butter, dairy-free sugar-free chocolate, and coconut cream if you want a creamier filling. Many sugar-free chocolates contain milk, so check labels.
My chocolate is too thick.
What should I do?
Stir in 1–2 teaspoons of coconut oil to thin it. Warm gently and mix until smooth. Avoid adding water—it will seize the chocolate.
Do I need special molds?
No.
A standard muffin tin with paper liners works perfectly. Silicone molds also release easily and create clean edges.
Can I use chunky peanut butter?
Absolutely. Chunky adds texture.
If you prefer a classic, candy-bar feel, stick with creamy.
Why did my chocolate bloom (white streaks)?
Bloom happens when chocolate warms and cools unevenly or is stored in a humid place. It’s still safe to eat. Keep cups refrigerated and avoid temperature swings for a glossy finish.
How can I keep the layers neat?
Chill the base layer until firm, don’t overfill the center, and tap the tray after the final chocolate layer to smooth the tops.
A small offset spatula also helps.
Can I make them sweeter?
Yes. Add more powdered sweetener to the filling, or use a slightly sweeter sugar-free chocolate. Taste as you go so you don’t overdo it.
What if I’m allergic to peanuts?
Use almond butter, cashew butter, or sunflower seed butter.
Adjust sweetness and salt to taste since each nut butter has a different flavor profile.
Wrapping Up
Keto Peanut Butter Cups are a quick, reliable way to satisfy a sweet tooth without straying from your goals. With a few simple ingredients and a straightforward method, you’ll have a stash of rich, chocolatey treats ready whenever cravings hit. Customize them to your taste, store them in the fridge or freezer, and enjoy a dessert that works for your routine.
