Wonderfully rich homemade keto peanut butter cups are superior to commercial ones not just in terms of health, but also in terms of their flavor.
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 also boast a clean ingredients list.
The ingredients you’ll need
You’ll only need a few 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 (such as Lindt 90%): Obviously, the darker you can go, the better. But if 90% is too dark for you, try 85% or 70%.
Avocado oil: This neutral-tasting oil is one of my favorites. Sometimes I use macadamia nut oil instead.
Sweetener: I use stevia. You might be able to use a powdered sweetener instead, but I haven’t tried that.
Creamy peanut butter spread: In this one, I make a compromise and use a “spread” instead of natural peanut butter.
Coconut flour: An excellent flour substitute. Try to measure it by weight if you can. It’s extremely absorbent, so each extra gram makes a difference.
What chocolate to use in keto peanut butter cups?
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.
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.
What peanut butter to use?
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. It’s still a low-carb product, it doesn’t contain hydrogenated oils, and although not as ideal as natural peanut butter, in this case, I think it’s worth it.
How to make keto peanut butter cups
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by melting dark chocolate in the microwave, stir in oil and a sweetener, then 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 bottom chocolate layer. Again, freeze briefly to set.
Finally, spread another melted chocolate layer on top and freeze until completely set.
Do they taste good?
Yes! In fact, these keto peanut butter cups are richer and more satisfying than commercial ones. And one of them is absolutely enough!
The first time I made them, my husband and I had planned on each having two of them. But after savoring one, so rich and chocolatey, we were fully satisfied and agreed that a second one would have been too much.
How long do they last?
You should keep them 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.
More tasty recipes that combine chocolate and peanut butter
Isn’t it the best combination? A few of my favorite recipes that make full use of this tasty combination are:
- Chocolate peanut butter truffles
- Peanut butter bars
- Keto chocolate cupcakes with peanut butter frosting
- Chocolate peanut butter fat bombs
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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.