Keto Chocolate Peanut Butter Cups

Sugar free keto chocolate peanut butter cups that taste like Reeses, only 2g net carbs each. ♡

These keto chocolate peanut butter cups hit exactly like the classic candy but with only 2g net carbs per cup. Silky dark chocolate layers sandwich a creamy peanut butter filling for pure nostalgic joy in keto form. For more ideas, see our Keto Cauliflower Mac And Cheese.

15 minutes to assemble, 30 minutes to set, and you have 12 perfect little candies stashed in the freezer for whenever you need a keto treat. Let’s make it together.

Ingredients

Keto Chocolate Peanut Butter Cups

• 1.5 cups sugar free dark chocolate chips, Lily’s or similar
• 1 tbsp coconut oil
• 1/2 cup natural peanut butter, creamy, sugar free
• 2 tbsp butter, softened
• 3 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 tsp salt

How to Make Keto Chocolate Peanut Butter Cups

1. **Melt chocolate.** Combine sugar free chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second bursts, stirring between, until smooth.
2. **Base layer.** Line a mini muffin tin with 12 silicone liners. Spoon 1 tsp melted chocolate into each. Freeze 15 minutes.
3. **Filling.** Mix peanut butter, softened butter, powdered erythritol, vanilla, and salt until smooth.
4. **Middle.** Spoon a scant tsp of peanut butter filling onto the chocolate bases. Press gently.
5. **Top.** Spoon remaining melted chocolate over the peanut butter to cover completely.
6. **Freeze.** Freeze 30 minutes until set. Pop out of liners and serve.

Why This Recipe Works

Using 100% cacao or sugar free dark chocolate is the foundation. Regular chocolate has way too much sugar. Lily’s sugar free chocolate chips, Cavalier dark chocolate, or 90%+ cacao bars all work. Melt with a little coconut oil to get a silky, pourable consistency that sets firm at fridge temperature.

The peanut butter filling combines natural peanut butter with powdered sweetener and a pinch of salt to mimic that classic Reeses texture. Natural peanut butter (no added sugar, just peanuts and salt) is essential. Conventional peanut butter has sugar that blows the carb count. At 15 grams fat, 4 grams protein, and 2 grams net carbs per cup, this sugar free candy hits ideal keto dessert macros.

The two layer freeze technique is what gives you that signature peanut butter cup shape. Chocolate bottom layer freezes solid for 15 minutes, then peanut butter middle, then chocolate top. Without the freezing between layers, the peanut butter mixes into the chocolate and you lose the classic look. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use natural peanut butter (just peanuts and salt). Conventional peanut butter has sugar.
• Use Lily’s or similar sugar free chocolate chips. Regular chocolate has too much sugar.
• Store in the freezer for up to 2 months or fridge for 2 weeks.
• Let cups sit at room temp for 5 minutes before eating for the creamiest bite.
• Use silicone mini muffin liners for easy removal.
• Mix chocolate with a little coconut oil for silky texture.

Variations

• Swap peanut butter for almond, cashew, or sunflower seed butter.
• Add a sprinkle of flaky sea salt on top for salted cups.
• Mix crushed almonds into the peanut butter for crunchy cups.
• Use white chocolate (sugar free) for peanut butter white chocolate cups.
• Swirl in sugar free raspberry jam for PB and J cups.
• Make them dairy free with dairy free sugar free chocolate.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Using conventional peanut butter: Read the label. Most store brands have sugar. Always use natural (peanuts and salt only).
• Using regular chocolate chips: Regular chips are mostly sugar. Lily’s, ChocZero, or high cacao are keto approved.
• Skipping the freeze between layers: Freezing between layers keeps the peanut butter defined. Otherwise it mixes into chocolate.
• Adding liquid sweetener: Liquid sweeteners thin out the filling. Use powdered erythritol or monk fruit for structure.

Keto Chocolate Peanut Butter Cups

Keto chocolate peanut butter cups with 2g net carbs and sugar free chocolate. The Reeses copycat that fits keto.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Method Notes

Ingredients

  

• 1.5 cups sugar free dark chocolate chips Lily's or similar
• 1 tbsp coconut oil
• 1/2 cup natural peanut butter creamy, sugar free
• 2 tbsp butter softened
• 3 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Method

 

1. **Melt chocolate.** Combine sugar free chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second bursts, stirring between, until smooth.
2. **Base layer.** Line a mini muffin tin with 12 silicone liners. Spoon 1 tsp melted chocolate into each. Freeze 15 minutes.
3. **Filling.** Mix peanut butter, softened butter, powdered erythritol, vanilla, and salt until smooth.
4. **Middle.** Spoon a scant tsp of peanut butter filling onto the chocolate bases. Press gently.
5. **Top.** Spoon remaining melted chocolate over the peanut butter to cover completely.
6. **Freeze.** Freeze 30 minutes until set. Pop out of liners and serve.

Notes

Use natural peanut butter (just peanuts and salt). Conventional peanut butter has sugar. Use Lily's or similar sugar free chocolate chips. Regular chocolate has too much sugar. Store in the freezer for up to 2 months or fridge for 2 weeks.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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