Wonderfully rich and decadent peanut butter cups are the perfect keto dessert for peanut butter lovers.
Made with just five ingredients, this recipe takes about one hour and is surprisingly easy to make!
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!
These delicious cups are one of my favorite keto desserts. They are amazing! Intensely chocolatey, smooth and creamy, they are also surprisingly easy to make.
You'll only need FIVE simple ingredients to make these keto peanut butter cups. 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% cacao, which is available in most supermarkets and drugstores and also on Amazon. This chocolate is wonderfully rich and dark, and normally I like it just as it is.
But in this recipe, I feel that it benefits from a touch of sweetener, so I add a little stevia glycerite.
Avocado oil: This neutral-tasting oil is one of my favorites. Sometimes I use macadamia nut oil instead.
Sweetener: I use stevia. You can probably use a powdered sweetener instead.
Creamy peanut butter spread: In this recipe, I make a compromise and use a "spread" instead of natural peanut butter.
Coconut flour: Try to measure it by weight if you can. It's extremely absorbent, so each extra gram makes a difference.
Making keto peanut butter cups at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by melting dark chocolate in the microwave. Then you stir in oil and a sweetener and spread the mixture on the bottom of six paper liners. Freeze briefly to set.
- Next, spread the peanut butter layer (softened peanut butter mixed with a little coconut flour) on top of the chocolate layer. Again, freeze briefly to set.
- Finally, spread another melted chocolate layer on top and freeze until completely set.
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 prior to use.
However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to slightly compromise and use a no-stir peanut butter spread. The brand I use contains organic peanuts, palm oil, sugar, and sea salt.
Frequently asked questions
Yes. The amount of stevia I add equals about 2 tablespoons of sugar. If you'd like to use a granulated sweetener rather than stevia, I recommend using a powdered sweetener, to ensure the mixture is completely smooth.
I don't recommend using a liquid sweetener other than stevia in this recipe.
Yes. You can make this recipe with almond butter if you'd like. It's best to use almond butter that contains a stabilizing oil, such as Justin's or Barney.
I think they do. In fact, I like them even better because they're richer and not cloyingly sweet.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use melted coconut oil or macadamia nut oil instead of avocado oil.
- Try mixing a small amount of pure vanilla extract into the melted chocolate. Try ½ teaspoon.
- You can also mix a pinch of cinnamon into the melted chocolate. Not everyone likes this flavor combination though, so proceed with caution!
You should keep the leftovers in the fridge, in an airtight container. 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.
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Keto Peanut Butter Cups
- 6 oz Lindt 90% cacao 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
- Line a 6-cavity muffin pan with paper liners.
- Place half of the chocolate (3 oz, 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 avocado oil and ¼ teaspoon 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 avocado oil and ¼ teaspoon 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 peanut butter cups to slightly soften, 5-10 minutes, before enjoying.
- Store the peanut butter cups in the fridge, in an airtight container, for up to a week. Remove them from the fridge 30 minutes before serving.