These rich and decadent keto peanut butter cups are the perfect dessert for peanut butter lovers. Made with five ingredients, this recipe takes about one hour and is surprisingly easy to make!
My husband's favorite candy is peanut butter cups. When we transitioned to a low-carb diet, I promised him I would find a way to make a keto version. And I did! Along with keto fat bombs and keto peanut butter fudge, these delicious cups are one of my favorite no-bake keto desserts. They are intensely chocolatey, smooth, and creamy.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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.
- Sweetener: I use stevia. You can use a powdered sweetener instead.
- Peanut butter: I use a creamy peanut butter spread.
- Coconut flour: It's best to measure it by weight. It's extremely absorbent, so each extra gram makes a difference.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the chocolate in the microwave. Stir in the oil and 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. Freeze briefly to set.
Spread another melted chocolate layer on top and freeze until completely set.
Remove from the freezer and peel off the paper liners. Allow the cups to slightly soften for 5-10 minutes before enjoying them.
Recipe 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 sweetener other than 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.
You can try, but the peanut butter layer will likely be too soft if you do. If you can't use coconut flour, you can use 3 tablespoons of superfine almond flour instead.
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.
Recipe Card
Keto Peanut Butter Cups
Video
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, for 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.
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.
- 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
