If you miss classic peanut butter cups but want to stay on track with your low-carb goals, this recipe delivers the best of both worlds. These Keto Chocolate Peanut Butter Cups taste indulgent, but they’re made with clean, simple ingredients. You’ll get the same silky chocolate shell and creamy peanut butter center, without the sugar crash.
They’re easy to make, freezer-friendly, and perfect for a quick dessert or a snack. Best of all, you can customize the sweetness and texture to suit your taste.
Keto Chocolate Peanut Butter Cups - Rich, Creamy, and Low-Carb Treats
Ingredients
- Sugar-free chocolate chips (dark or milk-style, 8–10 oz)
- Creamy natural peanut butter (no sugar added, 1/2 cup)
- Coconut oil or cocoa butter (2–3 tablespoons, helps chocolate set and shine)
- Powdered erythritol or allulose (2–4 tablespoons, to taste)
- Vanilla extract (1/2 teaspoon)
- Fine sea salt (a pinch in the filling; optional flaky salt for topping)
- Optional add-ins: peanut flour or almond flour (1–2 tablespoons for thicker filling), heavy cream or coconut cream (1 tablespoon for silkier texture)
- Nonstick spray or paper liners for the muffin tin
Instructions
- Prep your pan. Line a 12-cup mini muffin tin with paper liners. If using a standard muffin tin, aim for 6–8 larger cups and plan for slightly thicker layers.
- Melt the chocolate. In a heat-safe bowl, combine sugar-free chocolate chips with 1–2 tablespoons coconut oil or cocoa butter. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler on low heat.
- Sweeten to taste. If your chocolate is very dark, stir in 1–2 teaspoons powdered sweetener while still warm. Taste and adjust. Powdered sweetener dissolves better than granulated here.
- Make the peanut butter filling. In a small bowl, mix peanut butter, 1–2 tablespoons powdered sweetener, a pinch of salt, and vanilla. If you like a thicker, candy-like center, stir in 1 tablespoon peanut flour or almond flour. For extra creaminess, add 1 teaspoon heavy cream or coconut cream.
- Layer the bases. Spoon about 1 teaspoon melted chocolate into each liner. Tilt the pan to coat the bottoms evenly. Chill for 5–10 minutes until just set.
- Add the filling. Scoop 1–2 teaspoons of the peanut butter mixture onto each chocolate base. Gently press to flatten slightly, leaving a small border around the edges so the top chocolate can seal.
- Top with chocolate. Spoon more melted chocolate over each cup to fully cover the filling. Tap the tin on the counter to level the surface and release air bubbles.
- Finish and set. Sprinkle with a tiny pinch of flaky sea salt if you like. Chill for 20–30 minutes, or until firm to the touch.
- Serve. Peel off the liners and enjoy. Let them sit at room temperature for 2–3 minutes for the best texture.
What Makes This Special
These cups bring that nostalgic, candy-aisle flavor using low-carb ingredients and no refined sugar. The chocolate sets with a smooth snap, while the filling stays soft and salty-sweet.
You only need a handful of pantry staples and a muffin tin. There’s no baking, and the whole process takes about 20 minutes of hands-on time. They’re also highly adaptable—great for dairy-free, nut-free, or extra-chocolatey variations.
Shopping List
- Sugar-free chocolate chips (dark or milk-style, 8–10 oz)
- Creamy natural peanut butter (no sugar added, 1/2 cup)
- Coconut oil or cocoa butter (2–3 tablespoons, helps chocolate set and shine)
- Powdered erythritol or allulose (2–4 tablespoons, to taste)
- Vanilla extract (1/2 teaspoon)
- Fine sea salt (a pinch in the filling; optional flaky salt for topping)
- Optional add-ins: peanut flour or almond flour (1–2 tablespoons for thicker filling), heavy cream or coconut cream (1 tablespoon for silkier texture)
- Nonstick spray or paper liners for the muffin tin
Step-by-Step Instructions
- Prep your pan. Line a 12-cup mini muffin tin with paper liners.
If using a standard muffin tin, aim for 6–8 larger cups and plan for slightly thicker layers.
- Melt the chocolate. In a heat-safe bowl, combine sugar-free chocolate chips with 1–2 tablespoons coconut oil or cocoa butter. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler on low heat.
- Sweeten to taste. If your chocolate is very dark, stir in 1–2 teaspoons powdered sweetener while still warm.
Taste and adjust. Powdered sweetener dissolves better than granulated here.
- Make the peanut butter filling. In a small bowl, mix peanut butter, 1–2 tablespoons powdered sweetener, a pinch of salt, and vanilla. If you like a thicker, candy-like center, stir in 1 tablespoon peanut flour or almond flour. For extra creaminess, add 1 teaspoon heavy cream or coconut cream.
- Layer the bases. Spoon about 1 teaspoon melted chocolate into each liner.
Tilt the pan to coat the bottoms evenly. Chill for 5–10 minutes until just set.
- Add the filling. Scoop 1–2 teaspoons of the peanut butter mixture onto each chocolate base. Gently press to flatten slightly, leaving a small border around the edges so the top chocolate can seal.
- Top with chocolate. Spoon more melted chocolate over each cup to fully cover the filling.
Tap the tin on the counter to level the surface and release air bubbles.
- Finish and set. Sprinkle with a tiny pinch of flaky sea salt if you like. Chill for 20–30 minutes, or until firm to the touch.
- Serve. Peel off the liners and enjoy. Let them sit at room temperature for 2–3 minutes for the best texture.
How to Store
- Refrigerator: Store in an airtight container for up to 2 weeks.
Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 2–3 months. Thaw at room temperature for 5–10 minutes before eating to soften the center.
- Room temperature: If your kitchen is cool, they can sit out for a few hours. Warm rooms may cause melting, so refrigerate if unsure.
Health Benefits
These cups fit a keto lifestyle by keeping net carbs low and minimizing blood sugar spikes.
Peanut butter offers healthy fats and plant-based protein, which help with satiety. Dark chocolate made with sugar-free sweetener provides cocoa flavanols and a rich, satisfying flavor without added sugar. Using coconut oil or cocoa butter supports a firm set and contributes to the fat macros many low-carb eaters aim for.
Since the sweetness comes from erythritol or allulose, you avoid the crash that typically follows conventional candy.
Pitfalls to Watch Out For
- Hidden sugars: Check peanut butter labels for added sugar or corn syrup. Choose “peanuts, salt” only if possible.
- Gritty texture: Use powdered sweetener, not granulated, especially in the filling. It blends smoother and avoids crunch.
- Chocolate bloom: Overheating can cause dull or streaky chocolate.
Melt gently and stir often.
- Runny filling: Natural peanut butter can be loose. Stir well, and add peanut flour or a bit of almond flour to thicken if needed.
- Incorrect macros: Sugar-free chocolate and peanut butters vary widely. Scan labels and calculate per brand to stay within your carb goals.
Recipe Variations
- Almond Butter Cups: Swap peanut butter for almond butter and add a drop of almond extract for a marzipan-like note.
- Crunchy Peanut: Use crunchy peanut butter or stir in chopped roasted peanuts for texture.
- Salted Caramel Style: Add a ribbon of keto caramel sauce over the filling before sealing with chocolate.
- Dairy-Free: Choose dairy-free, sugar-free chocolate and use coconut cream instead of heavy cream.
- Mocha Cups: Whisk 1/2 teaspoon instant espresso into the melted chocolate for a subtle coffee kick.
- Protein Boost: Mix in 1 tablespoon unflavored or vanilla whey/pea protein to the peanut filling and adjust sweetness to taste.
- Nut-Free: Use sunflower seed butter; add a bit more sweetener and salt to balance its natural bitterness.
FAQ
How many net carbs are in each cup?
It depends on the brands and the size of your cups.
As a ballpark, mini cups often land around 1–2 net carbs each when made with sugar-free chocolate and unsweetened peanut butter. Always calculate using your exact ingredients and portion size.
Which sweetener works best?
Powdered erythritol gives a clean sweetness and firm set. Allulose is smoother and less cooling but can keep chocolate a bit softer. You can also use a blend.
Start small, taste, and adjust.
Can I temper the chocolate?
You can, and it creates the best snap and shine. For a simpler approach, add a little cocoa butter and avoid overheating. If you want to temper, follow standard melt-cool-rewarm steps to 88–90°F for dark chocolate.
My filling oozes out.
What went wrong?
It’s likely too soft or too warm. Stir your peanut butter well, thicken with a spoonful of peanut or almond flour, and chill the bases before topping. Let the finished cups set fully in the fridge.
Can I make these without a muffin tin?
Yes.
Use silicone candy molds or line a small loaf pan with parchment, layer chocolate and filling, chill, and cut into squares.
Is salted or unsalted peanut butter better?
Either works. If using salted peanut butter, reduce added salt in the filling. A light sprinkle of flaky salt on top adds great contrast.
How do I prevent a hard, waxy texture?
Avoid overheating and use a bit of coconut oil or cocoa butter for a smoother set.
Let cups sit at room temperature for a couple of minutes before eating.
Wrapping Up
Keto Chocolate Peanut Butter Cups are a simple, satisfying treat that feels like a splurge but fits your macros. With a few pantry staples and a muffin tin, you can whip up a batch in under an hour. Keep some in the fridge or freezer for sweet cravings, quick desserts, or an easy party bite.
Tweak the sweetness, texture, and flavor to make them your own, and enjoy that classic combo without the sugar overload.