These easy-to-make, rich and decadent keto peanut butter cups are the perfect dessert for peanut butter lovers.
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, keto peanut butter bars, 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 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 typically use contains peanuts, palm oil, sugar, and sea salt. When I use a brand that contains no sugar, I add a small amount of stevia to the peanut butter layer.
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 or a concentrated monk fruit sweetener 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 (like the one shown in the image below) in the fridge. They last for about a week. Take them out of the fridge 10 minutes before enjoying them. I don't recommend freezing these cups.
Serving Suggestions
These cups are truly rich and decadent. Unlike the original high-carb treat, one is more than enough. I love serving them as an after-dinner dessert, but on occasion, I serve them as an energy-boosting afternoon snack with a glass of iced coffee, as shown in the photo below.
Recipe Card
Keto Peanut Butter Cups
Video
Ingredients
- 6 ounces Lindt 90% chocolate - divided, broken into pieces; 16 squares
- 4 tablespoons creamy peanut butter spread - not natural peanut butter
- 1 tablespoon avocado oil - divided
- ½ teaspoon stevia glycerite - divided
- 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 (3 ounces, 8 Lindt squares) in another small microwave-safe bowl.
- In a third small microwave-safe bowl, place 4 tablespoons of 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 to cover the bottom. Freeze for 5 minutes to set.
- Microwave the peanut butter for about 20 seconds to soften it and make it pourable. With a spoon, mix in the coconut flour. If your peanut butter isn't sweetened, add ¼ teaspoon of stevia glycerite.
- 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 about 5 minutes before enjoying them.
Notes
- Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
- The amount of stevia I add equals about 2 tablespoons of sugar. You can use a concentrated monk fruit sweetener instead. If you'd like to use a different sweetener, use a powdered one to ensure the mixture is smooth. I don't recommend using a liquid sweetener other than stevia or concentrated monk fruit sweetener.
- 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. Take them out of the fridge about 10 minutes before enjoying them. I don't recommend freezing these cups.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kathleen Rives says
Very delicious
Vered DeLeeuw says
Thank you so much, Kathleen! I appreciate the review.
Kathleen Rives says
Great chocolate treat. You make all your recipes so easy to follow. Thank you.
Vered DeLeeuw says
You're very welcome, Kathleen! Many thanks for trying the recipe and taking the time to leave a review.