keto Desserts, Keto Recipes

Keto Peanut Butter Cups


Are you ready to embark on a journey of guilt-free indulgence? Look no further than these delectable keto peanut butter cups, designed to tantalize your taste buds while aligning seamlessly with your low-carb lifestyle. This recipe is not just a treat for your sweet tooth but also a celebration of simplicity, boasting vegan, gluten-free, dairy-free, and egg-free attributes. In less than 30 minutes, you can savor the rich taste reminiscent of Reese’s Peanut Butter Cups, all while staying true to your keto commitment.

Why You’ll Fall in Love with This Recipe

Gluten-Free Marvel: Bid farewell to gluten worries as these peanut butter cups embrace a gluten-free composition.

Reese’s Vibes: Experience the nostalgic taste of Reese’s Peanut Butter Cups without compromising your keto goals.

Keto Wonders: Low-carb enthusiasts, rejoice! This recipe aligns perfectly with your keto aspirations.

Dairy-Free Delight: Embrace the richness without the dairy, making it suitable for those with lactose sensitivities.

Egg-Free Elegance: An egg-free creation, catering to various dietary preferences.

No-Bake Bliss: The simplicity of this recipe shines through – no baking required, just a quick freeze to set the magic.

Under 30 Minutes Magic: From start to finish, these keto peanut butter cups can be yours in under 30 minutes.

Now, let’s dive into the magic behind these sweet wonders.

Ingredients Needed:

Sugar-Free Stevia-Sweetened Chocolate: Opt for a chocolate bar or chips, ensuring it is stevia-sweetened. You may also substitute with 85% cocoa chocolate, but avoid pure 100% cocoa for the perfect sweetness.

Coconut Oil: For a neutral option, choose refined coconut oil or swap with grass-fed butter if coconut flavor isn’t your preference.

Natural Peanut Butter: Choose a variety with no added sugar or oil. Crunchy or salted peanut butter adds extra dimensions to your keto-friendly delights.

Powdered Erythritol or Xylitol: Opt for the powdered form to achieve a creamy peanut butter filling. Crystal forms may result in a crunchy texture.

Vanilla Extract: While optional, it introduces a delightful vanilla note to the peanut butter filling.

Almond Flour: This ingredient lends a pleasing texture to the peanut butter filling.

How to make Perfect Keto Peanut Butter Cups

Prepare the Foundation: Line a muffin tray with 12 paper liners, creating the base for your delightful cups.

Chocolate Melting Magic: Melt the sugar-free stevia-sweetened chocolate with coconut oil. The microwave or a saucepan over low-medium heat are your go-to options.

Create the Chocolate Base: Pour 1 tablespoon of the melted chocolate into each paper liner, ensuring a thicker bottom layer. Tilt the pan to evenly spread the chocolate.

Chill to Perfection: Freeze the pan for 10 minutes, allowing the chocolate to set and harden.

Storage Tip: Keep your peanut butter cups below 73°F (23°C) to prevent softening and melting. Store in the fridge for up to a month or freeze for a chilly fat bomb treat.

Frequently Asked Questions:

Which Sugar-Free Chocolate to Choose?

Steer clear of pure 100% cocoa chocolate. Opt for sugar-free stevia-sweetened chocolate bars or chips, like those from trusted brands such as Choc Zero. Dark chocolate with 85% cocoa is a viable option, though slightly higher in carbs.

How Many to Indulge In?

With a mere 3.3 grams of net carbs per peanut butter cup, you can relish these treats on your keto journey. Exercise caution, though, as these fat bombs, while low in carbs, pack a caloric punch. Limit yourself to 1 or 2 cups per day, ensuring they align with your daily macro plan.

Keto Peanut Butter Cups

Recipe by admin
0.0 from 0 votes
Course: Dessert


Prep time




Total time



Crafting Your Own Quick Keto Fudgy Peanut Butter Fat Bombs: A 10-Minute Culinary Delight. Net Carbs 3.3


  • Chocolate Layers – Top + Bottom
  • 9.5 oz Sugar-Free Dark Chocolate (stevia-sweetened or 85% cocoa, not pure 100% cocoa)

  • 2 tablespoons Coconut Oil (use refined coconut oil for no coconut flavor)

  • Peanut Butter Layer
  • ½ cup Natural Peanut Butter

  • 1 tablespoon Coconut Oil (use refined coconut oil for no coconut flavor)

  • ¼ cup Powdered Erythritol (not Crystal!)

  • 2 teaspoons Almond Flour

  • ½ teaspoon Vanilla Extract


  • Prepare Your Base: Line a 12-hole muffin tray with paper liners or silicone cups.
  • Bottom Chocolate Layer: Melt sugar-free chocolate with coconut oil until smooth. Pour 1 tablespoon of melted chocolate into each paper liner, ensuring even coverage. Freeze for 8-10 minutes until firm.
  • Peanut Butter Layer: Combine peanut butter with coconut oil, microwaving for 30 seconds to soften. Stir in powdered erythritol, vanilla extract, and almond flour until a thick mixture forms. Add 2 teaspoons to each cup, spreading evenly. Freeze for 10-12 minutes until firm.
  • Top Chocolate Layer: If the remaining melted chocolate thickens, reheat for 30 seconds. Spread 2 teaspoons of melted chocolate over the peanut butter layer. Freeze for 8-10 minutes to set.
  • Serve with a Pinch of Salt: Elevate your creation with a pinch of salt if desired.


  • Storage: Store in a sealed container in the fridge for up to 1 month or freeze, thawing at room temperature 1 hour before indulging.

Nutrition Facts

  • Calories: 197kcal
  • Carbohydrates: 10.2g
  • Protein: 4.8g
  • Fat: 17.5g
  • Cholesterol: 49.4mg
  • Fiber: 7g
  • Sugar: 1g
  • Calcium: 6.3mg

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