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

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.