Wow, these keto peanut butter cups are simply perfect for anyone missing their favorite chocolate treats while following a low carb diet.
I remember how hard it was when I first started keto, especially giving up those peanut butter cups I LOVE.
But after trying many versions, I finally created this recipe that tastes just like the real thing. Trust me, it’s REALLY good.
You only need a handful of ingredients, and most of them are probably already in your kitchen if you’re following a keto diet.
The key is using good quality low-carb chocolate chips and natural peanut butter. The best part about making these at home is that you can control exactly what goes into them.
No hidden sugars, no mysterious ingredients – just simple, clean components that fit perfectly into your low carb lifestyle.
Plus, they stay fresh in the freezer for weeks, so you can make a big batch and always have a sweet treat ready when cravings hit.
👍 Why You’ll Love This Recipe
Clean Ingredients: Every ingredient in this recipe serves a purpose – there are no fillers, preservatives, or mysterious additives.
You know exactly what’s going into your treats, which is especially important when you’re following a keto diet and need to watch every ingredient.
Perfect Texture: The cocoa butter in this recipe is the secret to getting that satisfying ‘snap’ when you bite into the chocolate shell, just like traditional peanut butter cups.
The filling is perfectly creamy and smooth, not grainy or chalky like some keto desserts can be. It’s that ideal combination of firm chocolate and soft peanut butter that makes these treats so irresistible.
Quick Results: From start to finish, you can have these ready in under an hour, with most of that time being hands off freezing time.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by melting the chocolate chips and cocoa butter in a double boiler over low heat (or simply melt in the microwave using low power, stirring every 15-20 seconds).
Step 2
Put a teaspoon of the melted chocolate mixture in the bottom of each paper cup liner (amazon link), and spread it up the sides using a small spoon.
Step 3
Place in the freezer for a few minutes, then remove and flip them upside down onto a silicone mat. Return to the freezer for 10 more minutes.
Step 4
Meanwhile, prepare the filling. Whisk together the peanut butter, butter, powdered sweetener, and vanilla extract until smooth.
Step 5
Fill the chocolate cups with the peanut butter mixture, leaving a small space at the top. Cover with the remaining melted chocolate
(if it has started to solidify, microwave it in 10-second intervals, stirring between each). Place in the freezer for 30 minutes to set.
Step 6
Remove from the molds and enjoy!
💡Tips
1. Chocolate Temperature
If your chocolate is too hot, it will become thin and runny, making it hard to coat the sides of the cups evenly.
When melting, stop heating as soon as most of the chocolate is melted and stir until completely smooth.
The remaining pieces will melt from the residual heat, giving you the perfect consistency. If using a microwave, use 50% power and stir every 15-20 seconds.
For the double boiler method, remove from heat when there are still a few small chunks – they’ll melt as you stir.
This way, your chocolate will be thick enough to create that perfect coating without being too runny or too thick.
2. The Right Sweetener
Not all powdered sweeteners work the same in this recipe. Look for one that measures like sugar and dissolves easily. Some keto sweeteners can recrystallize when cold, creating a grainy texture.
If your sweetener tends to clump, sift it before adding to the peanut butter mixture. Also, taste your peanut butter filling before filling the cups – different sweeteners have different levels of sweetness, so you might need to adjust the amount.
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FAQ
1. Can I use any type of peanut butter?
For the best results, use natural peanut butter with no added sugars or oils. The ingredients should only list peanuts and maybe salt.
Avoid brands with added palm oil or sugar as they can affect the texture and add unnecessary carbs.
If your natural peanut butter is too runny, stir it well and refrigerate for a few hours before using – this will help it firm up.
Some popular brands that work great are Adams, Smuckers Natural, or Whole Foods 365 natural peanut butter.
2. Can I use almond butter instead?
Yes, almond butter works great in this recipe! Make sure to use smooth, natural almond butter for the best results.
Since almond butter is usually a bit thicker than peanut butter, you might need to add an extra teaspoon of softened butter to get the right consistency.
The flavor will be different but equally delicious. Some people even prefer almond butter because it has fewer carbs than peanut butter.
Keto Peanut Butter Cups
Print RecipeIngredients
Instructions
- Start by melting the chocolate chips and cocoa butter in a double boiler over low heat (or simply melt in the microwave using low power, stirring every 15-20 seconds).
- Put a teaspoon of the melted chocolate mixture in the bottom of each paper cup liner (amazon link), and spread it up the sides using a small spoon.
- Place in the freezer for a few minutes, then remove and flip them upside down onto a silicone mat. Return to the freezer for 10 more minutes.
- Meanwhile, prepare the filling. Whisk together the peanut butter, butter, powdered sweetener, and vanilla extract until smooth.
- Fill the chocolate cups with the peanut butter mixture, leaving a small space at the top. Cover with the remaining melted chocolate(if it has started to solidify, microwave it in 10-second intervals, stirring between each). Place in the freezer for 30 minutes to set.
- Remove from the molds and enjoy!