Keto Peanut Butter Cups

Craving a Reeses’ cup on a low carb diet? Try this homemade keto peanut butter cups recipe! This is an easy keto candy recipe that only needs 4 ingredients. Each sugar free chocolate peanut butter cup has only 0.9g net carbs per cup and is absolutely delicious.

You might also like these low carb mallo cups candy recipe!

It’s almost Halloween and I thought I’d redo some of my older Halloween posts. I don’t know about you but I have a sweet tooth and always crave Reese’s cups and Mallo cups at this time of year as they were favorite treats as a kid.

So a few years ago I made my own keto peanut butter cups (and Mallo cups). I only used 4 ingredients in this recipe and they are so good! My family loves them and I make them whenever I’m having a Reese’s craving.

If chocolate peanut butter cups are your favorite candy and you are on a low carb diet, this is one is for you. They are super easy and each only has 0.9g net carbs! So you can keep a stash in your freezer and have one or two anytime you want.

Recipe ingredients I used and substitutions.

Yes you only need 4 ingredients and 3 of them you can get at Aldi! The simple ingredients are unsweetened chocolate, coconut oil, natural peanut butter and Swerve powdered sweetener.  The Swerve sweetener is used in both the peanut butter filling and the chocolate. 

Unsweetened Chocolate
This is a great product to use for homemade keto chocolate candy. It has both the cocoa butter and cocoa flavor in it and it is low in carbs. This bakers chocolate is in most grocery stores in the baking aisle and I bought mine at Aldi.

You could also use low carb milk chocolate chips or dark chocolate chips as they also have cocoa butter in them. Lily’s is one of my favorites. You might want to add a teaspoon of coconut oil to thin it out if you do though. That will make it easier to spread.

Swerve Powdered Sweetener
I love Swerve confectioner sweetener which is a powdered erythritol sweetener. However you can use any brand of low carb sweetener you want. If you can make it a powdered sugar because it mixes or dissolves easier than granular sweetener. But that will work as well.

Natural Creamy Peanut Butter
You want to use a no sugar added peanut butter that doesn’t have any other than peanuts in it. You can find this in most stores and I bought this one at Aldi too. It’s not super creamy but it works. You could also probably use PB2 or other peanut flour but I like the flavor better with this.

Also if you have a peanut allergy try sunflower seed butter or almond butter which are great substitutes.

Coconut Oil
This is rather important to use because it make the chocolate softer at room temperature and harder when frozen. However if you don’t like the taste of coconut oil you can definitely use ghee butter. Regular butter will separate but ghee will not since it is just butter with the solids taken out.

How to make keto peanut butter cups.

Step 1: First make the keto peanut butter filling. Get out a small bowl and mix the natural peanut butter and sweetener together. Place it in the refrigerator until ready to use so that it thickens which makes it easier to use.

Step 2: To make the chocolate candy shell, use a glass pyrex measuring cup or just a microwave safe bowl. Add the bakers chocolate, coconut oil and sweetener and microwave for 30 second increments until the chocolate is mostly melted. Mix to combine and it should all come together. If not just cook it for a few more seconds until it does. You don’t want to over cook though.

Note you can also do this in a saucepan on the stove. I like the measuring cup because it’s easy to pour and it’s quicker to use the microwave. Easy ways work thought.

Step 3: Get out a small mini muffin pan or use silicone muffin cups. The silicon muffin cups will give you the traditional edges but I didn’t have many so I used both. Spray the mini muffin tin if using with non stick cooking spray if using.

Step 4: Pour a little bit of the chocolate mixture in the liners or tin just to cover the base. Then place in the freezer for 5 minutes until it solidifies.

Step 5: Take out the peanut butter mixture and roll into 8 balls (or however many you want to make). Then flatten them into a pancake shape and place on the solid chocolate layer. Then pour over the remaining liquid chocolate overtop the peanut butter layer.

Step 6: Place the mini muffin tin or cups in the freezer or refrigerator for about any hour to make sure they have completely hardened. They might take less time so check them earlier if you are in hurry to have one. 🙂

Pop them out of the muffin tin or cups and store in an airtight container or ziplock bag in the refrigerator or freezer. They will last for a few weeks in the freezer. Please scroll down to view the printable recipe card.

Recipe Tips And Notes

• Because of the coconut oil, these peanut butter cups will melt in your hand. That’s why I store them in the freezer.
• You can also use low carb chocolate chips instead of the bakers chocolate and coconut oil. Lily’s makes both milk and dark chocolate chips which are great.
• Refrigerating the peanut butter mixture makes it easier to spread around when making the middle layer.
• Take the chocolate off the burner when it’s almost completely melted. You don’t want to burn the chocolate.
• Make sure to use Swerve powdered sweetener because it will be less grainy than the regular Swerve.
• Feel free to add more chocolate or peanut butter if you like a different chocolate to peanut butter ratio.

Well I hope you enjoy these easy keto peanut butter cups. It’s so easy to make these sweet treats that you can make them whenever you have a candy craving. And I have to say just 1 will satisfy me and it’s only 0.9g net carbs.

The nutritional information for 1 low carb peanut butter cup is: 79 cals / 7.1g fat / 2.4g carbs / 1.5g fiber / 1.8g protein = 0.9g net carbs

You might also like my friend Kasey’s keto peanut butter cup chaffle recipe!