Alright so—peanut butter cups? Always a win. But if you’re doing keto or just trying to eat less sugar, the regular ones are kinda… off-limits. Which sucks.
But the good news is, making your own low-carb version is stupid easy. Like, dangerously easy.
They’re rich, chocolatey, creamy in the middle—and the best part? Totally keto.
Why These Work So Well for Low-Carb Life
Most of the peanut butter cups you grab at the store? Yeah, they’ve got like a ton of sugar and random junk. Even the ones that pretend to be “healthier” still sneak in stuff that’s not keto-friendly at all.
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But these? Nah. Just sugar-free chocolate, some natural sweetener (whatever kind you like), and creamy peanut butter. That’s basically it. They’re loaded with healthy fats too, so you actually feel full after eating one. Not just like you need five more.
And yeah, they’ve got low net carbs and a decent bit of protein too. So they don’t just feel like a treat, they actually kinda help you stay on track.
Candy Vibes, But Without the Junk
What makes these so good is the texture, honestly. That smooth chocolate outside with the creamy middle? It hits. And you don’t need any weird ingredients to make it happen.
No preservatives, no fillers, no stuff you can’t pronounce. Just real ingredients you probably already got in your pantry if you’ve been doing keto for a bit.
You can even make ‘em dairy-free or vegan easy—just swap out the chocolate or nut butter for one that fits your thing.
Wanna Switch It Up? Go For It
This recipe’s super flexible too. Like, if you’re not a peanut butter person (is that even real?) you can totally swap it out. Almond butter, cashew butter, even sunflower seed butter if you need a nut-free version—they all work.
Also toppings? Yeah, don’t sleep on those. A little sea salt, some crushed nuts, shredded coconut… just makes ‘em feel fancy, y’know?
Wanna make the shell firmer? Cut back on the coconut oil a bit. If you like it soft and melty, keep it as is or even bump it up a little. Same with sweetness—start small and taste as you go. Everyone’s different there.
Meal Prep Hero (Because Who Has Time)
These freeze so well. Like, you can make a whole batch, throw ‘em in the freezer, and boom—instant dessert or snack anytime. Just gotta keep ‘em cold, ‘cause they do melt kinda fast at room temp.
And because they’re little, it’s easy to stick to just one. (Unless you’re me, then good luck.) But still—way better portion control than something you gotta cut or scoop.
And no sugar crash. No weird cravings after. Just a clean lil treat that keeps you on track.
What They Go With (If You Wanna Get Fancy)
They’re great on their own, but if you wanna make a full-on dessert situation:
- Add to a keto charcuterie board (yup, that’s a thing)
- Eat with almond flour cookies
- Crumble one over keto ice cream (trust me)
- Or just pair with a hot cup of bulletproof coffee—next level combo
You can even chop ‘em up and throw into other recipes. Like no-bake cheesecake or some kind of fat bomb bark thing. Whatever, it works.
The One Keto Treat You’ll Keep Making
Bottom line? These peanut butter cups are super easy, actually taste amazing, and won’t mess up your whole day if you’re counting carbs.
You can customize ‘em a bunch, keep a stash in the freezer, and feel like you’ve got your life together every time you eat one.
So yeah… go make these already.
Keto Peanut Butter Cups Recipe
Ingredients
Chocolate Layer:
- 8 oz sugar-free chocolate
- 2 tbsp sweetener allulose used
- 1/4 cup coconut oil
- 1/2 tsp vanilla
Peanut Butter Filling:
- 3 tbsp peanut butter
- 1/2 tbsp coconut oil
- 1 tbsp powdered sweetener
- 1-2 tbsp almond flour optional
- 1/4 tsp vanilla
- 1 pinch salt
Instructions
- Prepare the muffin tray: Line a 10-cup muffin tray with nonstick liners.
- Make the chocolate base: Combine half of the chocolate layer ingredients in a heat-safe bowl. Melt in short bursts in the microwave (20-second intervals), stirring between each, until smooth. Evenly divide the melted chocolate into the muffin cups and freeze for about 20 minutes.
- Prepare the filling: While the chocolate sets, mix all the peanut butter filling ingredients in a bowl until smooth.
- Assemble the cups: Take the muffin tray from the freezer and spoon the peanut butter mixture evenly over the hardened chocolate base.
- Seal with chocolate: Melt the remaining chocolate layer ingredients, following the same microwave method, and pour over the peanut butter filling to create the top chocolate layer.
- Final freeze: Return the tray to the freezer and let the cups firm up completely before enjoying.
Notes
- Melt the chocolate slowly in short bursts to avoid burning.
- Store these keto peanut butter cups in the freezer, as they soften quickly at room temperature. Eat immediately after removing them.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.