No kidding, these keto peanut butter cups are just as good as Reese’s, if not better!
They only require a few simple ingredients, and hardly any time to throw together. So easy, you could practically make them with your eyes closed (although I wouldn’t suggest that unless you want a low carb chocolate splattered kitchen!).
They store well in the freezer or fridge, so you’ll always have keto peanut butter cups at the ready for bite-sized treats!
If you’re new to low carb living, and still aren’t sure that low carb recipes can be as delicious as traditional recipes, fret no more my friends! These keto peanut butter cups are one of those low carb desserts that’ll curb your cravings and satisfy your sweet tooth, just as any old candy bar would.
Ready for your new favorite, lip smackin’, deliciously irresistible recipe? Let’s do this!
How to Make Keto Peanut Butter Cups:
This keto peanut butter cups recipe is proof that no bake keto desserts can be incredibly delicious, suuuper simple, and fun to throw together! Let’s get prepping:
Melt the PB.
Using either a double boiler or microwave, melt together the butter and peanut butter. A heat safe bowl nestled into the top of a boiling pot of water (homemade double boiler) is my preferred method of choice.
Stir in erythritol and salt until both ingredients dissolve.
If you’re using salted peanut butter, you can skip the salt. Also, be sure the peanut butter you grab doesn’t contain added sugar, we’ll use erythritol to sweeten these bad boys instead, and save ourselves a bunch of carbs! (more on this below)
Melt the Chocolate.
In separate bowl or double boiler, melt chocolate and coconut oil.
You don’t want to heat the chocolate at too high of a temperature, as the chocolate can harden, and will become difficult to pour into the molds. Low and slow is your friend here!
If the chocolate does harden on you (I LOVE Lily’s Dark Chocolate, but have trouble with it melting properly), you can still make these keto peanut butter cups! Just add a spoonful of chocolate to the tray, and tap the tray on the counter until your layer of chocolate spreads evenly into the mold.
Place mini muffin wrappers in a mini muffin pan, or use a peanut butter cup mold (a little present to yourself to invest in your keto living?).
Using only half the chocolate, spoon dollops of melted chocolate into the molds. Once you’re done, toss the mold into the freezer for 5 minutes — this will harden the low carb dark chocolate so we can pour in our next layer.
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Using all the peanut butter combo, spoon dollops into your mold. Place your tray back in the freezer for 5 minutes.
Remove again, and finish off the dolloping with the rest of the chocolate.
Freeze for 15-30 minutes, and enjoy!
Note: You can use a regular sized muffin pan, but the serving sizes will be different for nutritional info purposes.
sugar free peanut butter Cups Ingredient Notes:
Here are a few I always have at the ready in my pantry:
This keto peanut butter cups recipe is only one of the many delicious low carb foods that include low carb peanut butter. Be aware that you may have to sift through a few peanut butters with added sugars before you find one that’s actually low carb.
Trader Joe’s has an awesome selection of cheap and delicious sugar free peanut butters, as well as Justin’s Classic Peanut Butter and 365 Everyday Value.
My low carb shopping list always includes my keto sweeteners of choice: erythritol. This is a naturally-occurring sugar alcohol that doesn’t spike blood sugar levels, also making it diabetes-friendly.
If you only have granular erythritol in your pantry, make your own powdered erythritol by using a blender or food processor. Just allow the dust to settle before removing the lid.
Turning These Into paleo peanut butter cups:
Since peanuts aren’t paleo, to make these sweet little keto snacks into paleo peanut butter cups, you’ll need to opt for almond butter, and swap erythritol for powdered coconut sugar. No biggie, and they’ll be just as tasty!
Storing these Peanut Butter fat bombs:
Because these peanut butter fat bombs don’t have the same preservatives and shelf stabilizers as Reese’s (thank goodness!), they’re best stored in the fridge.
As I mentioned earlier, they also freeze really well, making anytime the right time for a creamy, nutty, chocolaty treat!
Chocolate Peanut Butter Fat Bombs Variations
There are a couple of amazing ways to make these chocolate peanut butter fat bombs into other low carb snacks for your low carb meal plan! Here are a few ideas to get your imagination going:
- Use sugar free white chocolate or low carb dark chocolate instead of regular
- Mix in low carb nuts or unsweetened shredded coconut for a tasty crunch
- Use crunchy peanut butter — I suggested creamy in the keto peanut butter cups recipe below, as this will be most similar to Reeses, but I prefer crunchy for some added texture!
Can You Turn These into keto peanut butter balls?
To make keto peanut butter balls, you’ll want to add peanut flour to the peanut mix, and cream these ingredients together instead of melting them — that way, you’ll be able to roll the peanut butter instead of pouring it into a mold.
Keto Peanut Butter Cups Recipe
I’m bettin’ these keto peanut butter cups will be a hit with your family and friends! I’d love to hear what low carb additions you came up with to make them even more delicious! Let me know in the comments below!
Keto Peanut Butter Cups
Peanut Butter Layer
- 9 Ounce Low Carb Chocolate I used Lilly’s, but you can also use my low carb chocolate recipe.
- 2 Tablespoons Coconut Oil
- Melt together coconut oil and peanut butter in a large, heat safe bowl. I do this using the double boiler method, you can use a microwave if that’s easier.
- Using a rubber spatula, stir in the erythritol and salt until they dissolve.
- In a second large heatsafe bowl, melt the chocolate and coconut oil, again you can do this in a double boiler or in the microwave. Don’t heat the chocolate too high, as this will cause the chocolate to harden and make it difficult to spoon into the molds.*
- Prepare a mini muffin pan with mini muffin wrappers, or, use a peanut butter cup mold (this is what I used in the photos above).
- Spoon a dollop of melted chocolate into each of the molds (making sure you only use ½ of the chocolate), and toss the tray into the freezer for 5 minutes.
- Remove from the freezer, and spoon a dollop of the melted peanut butter combo (use all of the peanut butter). Then toss your tray back into the freezer for another 5 minutes.
- Remove from the freezer, and spoon the rest of the chocolate into the molds.
- Place in the freezer for 15-30 minutes, or until the peanut butter cups come out of their molds easily. Enjoy!
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