These wonderfully rich and decadent keto peanut butter cups are the perfect dessert for peanut butter lovers.
Made with just five ingredients, this recipe takes about one hour and is surprisingly easy to make!
![Keto peanut butter cups are stacked on a white plate.](https://healthyrecipesblogs.com/wp-content/uploads/2021/08/peanut-butter-cups-1.jpg)
My husband always loved Reese's Peanut Butter Cups. It's his favorite chocolate candy. When we transitioned to a low-carb diet, I promised him that I would find a way to make a keto alternative. And I did!
Along with keto fat bombs, these delicious cups are one of my favorite keto desserts. They are amazing! Intensely chocolatey, smooth and creamy, they are a delight. We love having one of them after dinner.
Jump to:
Ingredients
You'll only need five ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Extra-dark chocolate: I use Lindt 90%. This chocolate is wonderfully rich and dark, and I normally like it just as it is. But in this recipe, I feel that it benefits from a touch of sweetener, so I add stevia.
- Avocado oil: This neutral-tasting oil is one of my favorites. Sometimes I use macadamia nut oil instead.
- Sweetener: I use stevia. You can use a powdered sweetener instead.
- Creamy peanut butter spread: The texture of a creamy peanut butter spread works better in this recipe than natural peanut butter.
- Coconut flour: It's best to measure it by weight. It's extremely absorbent, so each extra gram makes a difference.
Variations
- You can use melted coconut oil or macadamia nut oil instead of avocado oil.
- You can mix ½ teaspoon of pure vanilla or almond extract into the melted chocolate for added flavor.
- You can also mix a pinch of cinnamon into the melted chocolate. Not everyone likes this flavor combination, so proceed with caution!
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by melting dark chocolate in the microwave. Stir in oil and a sweetener and spread the mixture on the bottom of six paper liners. Freeze briefly to set.
Spread the peanut butter layer (softened peanut butter mixed with coconut flour) on top of the chocolate layer. Again, freeze briefly to set.
Spread another melted chocolate layer on top and freeze until completely set.
Expert Tip
In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and needs to be stirred.
However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to use a creamy no-stir peanut butter spread. The brand I use contains peanuts, palm oil, sugar, and sea salt.
Recipe FAQs
Yes. The amount of stevia I add equals about 2 tablespoons of sugar. If you'd like to use a granulated sweetener instead of stevia, I recommend using a powdered sweetener to ensure the mixture is smooth.
I don't recommend using a liquid sweetener other than stevia in this recipe.
Yes. You can make this recipe with almond butter. It's best to use almond butter that contains a stabilizing oil, such as Barney.
I think they do. In fact, I like them even better because they're richer and not cloyingly sweet.
Serving Suggestions
These delicious cups are wonderful on their own. Sometimes, when I host, I serve a big dessert platter with these cups, keto chocolate chip cookies, chocolate-covered strawberries, and keto brownies.
When my husband and I enjoy them after dinner, I serve these cups with coffee or iced coffee.
Storing Leftovers
The leftovers should be kept in an airtight container in the fridge. They last for about a week. Remember to take them out of the fridge 30 minutes before you plan on enjoying them. Chocolate is always best at room temperature.
I don't recommend freezing these cups.
More Peanut Butter Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Keto Peanut Butter Cups
Ingredients
- 6 ounces Lindt 90% chocolate divided, broken into pieces (16 squares)
- 1 tablespoon avocado oil divided
- ½ teaspoon stevia glycerite divided
- 4 tablespoons creamy peanut butter spread (not natural peanut butter)
- 1 tablespoon coconut flour
Instructions
- Line a 6-cavity muffin pan with paper liners.
- Place half of the chocolate (3 ounces, 8 Lindt squares) in a small, microwave-safe bowl. Place the other half in another small microwave-safe bowl.
- In a third small microwave-safe bowl, place the peanut butter spread.
- Microwave the first chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite. Place about a tablespoon of the chocolate mixture on the bottom of each paper liner, spreading it out so that it covers the bottom of the liner. Freeze for 5 minutes to set.
- Microwave the peanut butter to soften it and make it pourable, about 20 seconds. With a spoon, mix in the coconut flour. Remove the muffin pan from the freezer. Place a scant tablespoon of the peanut butter mixture on top of the chocolate layer in each liner, spreading it out a little with the back of a spoon but not allowing it to reach the edges. Place in the freezer for 5 minutes to set.
- Microwave the second chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon of avocado oil and ¼ teaspoon of stevia glycerite. Place about a tablespoon of the chocolate mixture on top of the peanut butter layer, quickly spreading it out to the edges and sides. Freeze for 30-40 minutes to fully set.
- Remove from the freezer and peel off the paper liners. Allow the cups to slightly soften for 5-10 minutes before enjoying them.
Video
Notes
- In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and that you need to stir before using. However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to use a no-stir peanut butter spread.Â
- You can make this recipe with almond butter. It's best to use almond butter that contains a stabilizing oil such as Barney.
- The leftovers should be kept in an airtight container in the fridge. They last for about a week. Remember to take them out of the fridge 30 minutes before you plan on enjoying them. Chocolate is always best at room temperature. I don't recommend freezing these cups.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Comments
No Comments