Low Carb Peanut Butter Cups – Easy Keto Candy With 4 Ingredients!

Craving a Reeses’ cup? Try these homemade low carb peanut butter cups! This is an easy keto candy that only needs 4 ingredients. Each peanut butter cup has only 0.9g net carbs and is absolutely delicious.

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

I don’t know about you but when Halloween rolls around all I seem to notice are Reeses’s cups. Reeses and mallow cups were always my favorite Halloween candy when trick or treating as a kid. So today I decided to make my own low carb peanut butter cups. I only used 4 ingredients and they came out so good! Everyone in my family loved them and I’ve made quite a few batches. They are super easy and each only has 0.9g net carbs!

Low Carb Peanut Butter Cups Ingredients

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

Low Carb Peanut Butter Filling

The low carb peanut butter filling is simply peanut butter and Swerve powdered sugar. You want to buy a peanut butter that has no added sugar to keep it low carb. The Simply Nature brand at Aldi is made with just peanuts and therefore has less carbs. 

Once you mix the peanut butter with the sweetener to make the filling, place it in the refrigerator so that it thickens and makes it easier to handle.

Making Low Carb Chocolate

I make low carb chocolate candy all the time. For this particular recipe I kept it very simple and used unsweetened baking chocolate, coconut oil and Swerve sweetener. Below I talk about substitutes if you don’t like coconut oil or want to use cocoa powder. 

You just melt the ingredients on the stove over medium low heat. When the chocolate is almost completely melted, take it off the stove and continue to mix. The small pieces of chocolate will completely melt as you continue to stir.  You don’t want to burn the chocolate. 

Low Carb Peanut Butter Cups Recipe

Here are the steps to make this chocolate candy.

1. Mix the peanut butter and Swerve sweetener and then place in the refrigerator.
2. Next melt the coconut oil, bakers chocolate and Swerve on the stove over medium low heat.
3. Pour just enough chocolate to cover the base of a cupcake liner or silicone muffin cup.
4. Place in the freezer for 5 minutes until it solidifies.
5. Take out the peanut butter mixture and roll into 8 balls and place on the frozen chocolate layer.
6. Spread the peanut butter along the chocolate with your finger. Then pour over the remainder of the liquid chocolate on top of the peanut butter.
7. Freeze or refrigerate for an hour or until completely hardened.
8. Store in the refrigerator or freezer.

Keto Candy 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.
• 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.

Substitutions To Try

• 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.
• You could also use cocoa powder if you want but you will need to use more coconut oil or ghee. The bakers chocolate has cocoa butter in it which helps it to harden and adds more flavor.  You will have to play around with amounts but it shouldn’t be too hard.
• For the peanut butter substitutions you can also try powdered peanut butter and if you have a peanut allergy sunflower seed butter is a great substitute.

How To Store The Low Carb Candy

Because we are using coconut oil, this candy will melt in your hand that is why I keep mine in the freezer. They get a bit hard but if you store them in the refrigerator they will be softer. 

Well I hope you enjoy these low carb peanut butter cups. They are so easy to make so you can make them whenever you have a craving. And I have to say 1 will satisfy me and it’s only 0.9g net carbs. The nutritional information for 1 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!

5 from 1 vote

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Low Carb Peanut Butter Cups with 4 Ingredients

Craving a Reeses' cup? Try these homemade low carb peanut butter cups! This is an easy keto candy that only needs 4 ingredients. Each low carb candy has only 0.9g net carbs and absolutely delicious.

Course Snack

Cuisine American

Keyword candy, chocolate, peanut butter

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8

Calories 79 kcal

Author Denise

Ingredients

• 42 grams Baking Chocolate (unsweetened) (6 squares)
• 4 teaspoons coconut oil
• 2 tablespoons peanut butter (natural, unsweetened)
• 4 tablespoons Swerve sweetener, powdered

Instructions

1. Mix 1 tablespoon of Swerve powdered sweetener with 2 tablespoons of peanut butter in a small bowl and then place in the refrigerator.

2. In a small sauce pan, melt the chocolate squares, coconut oil and remaining Swerve sweeteenr (3 tablespoons). As soon as the chcoolate is almost melted take off the stove and mix until everything is melted. You don't want to burn the chocolate.

3. Lay out 8 silicone muffin cups or cupcake papers and pour just enough chocolate to cover the bottom of the cups. Place the cups in the freezer for about 5 minutes until they have solidified.

4. Take out the peanut butter and divide it into 8 balls. Quickly and lightly roll them and place 1 on each chocolate cup. Use your finger to gently push flatten the balls as much as you can.

5. Take the rest of the chocolate and pour over the tops. If the chocolate has hardened, place back on stove until liquid.

6. Place back into the freezer for 1 hour or until hardened. Store in the refrigerator or freezer.

7. NOTE: If you don't like the taste of coconut oil you an use ghee instead. Regular butter will separate but ghee will not.