Ketogenic Diet Recipes And Tips

Keto Peanut Butter Cups Just Like Reese’s


These easy keto peanut butter cups are a delicious, guilt-free way to satisfy your sweet tooth! With only 2 net carbs, they make for a perfect tasty treat for anyone on a low-carb keto diet.

keto peanut butter cups cover image
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With Halloween and the holidays approaching, I’m sure there will be plenty of candy floating around. That’s why it’s a good idea to keep low-carb treats like these keto peanut butter cups on hand!

They look a lot like my chocolate peanut butter fat bomb recipe on the outside, but the difference is separating the ingredients. The peanut butter center is prepared separately from the chocolate to make it a true chocolate peanut butter cup.

So, if you’re like me and always appreciate good low-carb peanut butter recipes but also want a little chocolate in your candy, then you’re going to love this low-carb treat!

Ingredients Needed For Keto Peanut Butter Cups

You might already have all of these ingredients in your refrigerator and pantry. They are simple and easy to find.

Peanut Butter

Use either creamy or crunchy peanut butter. It all depends on how you want your peanut butter cups to taste. If you like the crunchy bits of peanuts, then use them!

Make sure the peanut butter is as natural as possible without any added sugar.

Butter

This binds all the ingredients together. If you are dairy-free, you can use ghee. Coconut oil might work too, but it will give the peanut butter cups a different taste.

Sweetener

I used both powdered erythritol and vanilla stevia drops. If you wanted to, you could just use some vanilla and use more powdered erythritol.

Tip: Check out this guide on all sorts of low-carb sugar substitutes for you to try!

Protein Powder

Even though peanut butter is a natural source of protein, adding more protein powder makes these sweet chocolate cups even better for you!

Use unflavored whey protein so that it mixes with the rest of the ingredients without adding any funky aftertaste.

Chocolate

For the chocolate shell, I suggest using sugar-free chocolate. If you want it to have a richer flavor, use dark chocolate. For a fun twist, use sugar-free white chocolate! I highly recommend buying keto chocolate from ChocZero.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

ingredients for keto peanut butter cups

Quick Tips:

  • I use silicone cupcake liners to achieve that traditional Reese’s shape. By creating the peanut butter centers first, then layering with the melted chocolate, you will really feel like you’re eating a regular Reese’s peanut butter cup!
  • The silicone cupcake molds are also great for making fat bombs. I used them to make white chocolate fat bombs and chocolate peanut butter fat bombs made with chocolate and peanut butter.
  • To melt the chocolate, I prefer to use a chocolate melter to get it at the perfect temperature. However, if you don’t have a chocolate melter, you can use the microwave or a double boiler.

How To Make Keto Peanut Butter Cups

All the exact steps are in the printable recipe card at the bottom of this post.

First, here is a quick overview, along with some helpful photos of the entire process!

mixing the peanut butter filling ingredients in metal bowl

Mix The Ingredients Together

First, mix together melted butter, whey protein powder, powdered erythritol, concentrated stevia powder, and peanut butter together in a large mixing bowl.

Pack Batter Into Silicone Molds

Then, using a cookie scoop, drop about one tablespoon of peanut butter mixture into individual cupcake molds and freeze for at least an hour.

molding the filling in silicone cupcake liners

Make The Chocolate Shell

Next, melt the sugar-free chocolate and spread a thin layer at the bottom of a separate set of silicone cupcake liners. Once this layer has hardened, top with the frozen peanut butter centers, then cover each one with another layer of melted chocolate.

Let Them Set

Finally, place them in the refrigerator to harden quickly before removing each from the silicone molds.

assembling the peanut butter cups in silicone cupcake molds

Frequently Asked Questions About Keto Peanut Butter Cups

Before I get to the entire recipe in the printable recipe card, here are some questions people often ask about these low-carb snacks.

What peanut butter can you have on keto?

Peanut butter is naturally very low carb. This makes it a keto-friendly ingredient! But, when it comes to finding the right peanut butter on keto, it is all about checking your nutrition labels.

Many peanut butter companies will add sugar to sweeten their product. Always make sure you are buying unsweetened peanut butter.

The best peanut butter for keto is the one where the only ingredients are peanuts. The simpler, the better.

Is this low-carb candy difficult to make?

Originally, I thought that these would be difficult and time-consuming to make. It does take patience to make the candy in individual molds, but the process is super easy. And, I like that you get chocolate in every bite.

The great thing about making your own low-carb candy is that you control what’s in it. Most of the sugar-free candy sold in stores is made with sugar alcohols that can have a laxative effect.

assembled peanut butter cups on dark brown tray

Do these taste like Reese’s?

If you’re craving Reese’s peanut butter cups, this recipe is sure to satisfy. The peanut butter center is very similar to what you get with the store-bought candy, and you still get that chocolate and peanut butter flavor combination.

I will make these keto Reese’s cups around Halloween so I am not tempted by regular candy!

I actually had to give some of these away before I ate the whole batch! If you make this yummy treat, you will definitely need some willpower. While they are only two net carbs per serving, you still don’t want to eat too many at once.

Can keto peanut butter cups be used as fat bombs?

These keto chocolate peanut butter cups can definitely be used as fat bombs. With 2 net carbs, 2 grams of protein, and 10 grams of fat for a 100 calorie peanut butter cup, they are a nice way to get some extra fats in.

Fat bombs are a great way to add healthy fats to your diet. Plus, they can help you curb your hunger. Many fat bombs are made in the form of desserts, so they are also good for satisfying your sweet tooth.

With the right macros and delicious taste, you can easily make a batch of these sugar-free peanut butter cups to have on hand whenever you need a quick fat bomb.

keto peanut butter cups on light purple plate

Other Chocolate Peanut Butter Recipes

Looking for more keto dessert recipes that combine peanut butter and chocolate? Check out a few of these other favorites:

I also put together a collection of low-carb peanut butter recipes for Parade!

★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

keto peanut butter cups featured image

Keto Peanut Butter Cups

Delicious keto friendly chocolate peanut butter candy with only 2 grams net carbs each. With carbs so low, there’s no reason you can’t enjoy this low carb keto candy.

Recipe Video (Click on Image to Play)

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Snack

Cuisine: American

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Instructions

  • In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together.

  • Using cookie scoop, drop about a tablespoon of peanut butter mixture into silicone cupcake molds. Press mixture down into bottom of each mold. Freeze for at least an hour.
  • In a chocolate melter, melt the dark chocolate and keep melted on warm setting. Note: this could also be done in microwave or double boiler, but the melter is best to get the right temperature.
  • Remove frozen peanut butter filling from each silicone mold and set aside.

  • Brush melted chocolate to cover bottom and a little bit along the sides of each silicone cupcake mold. While chocolate is still melted, press the frozen peanut butter filling on top of the chocolate in each mold. Top off with a layer of melted chocolate.

  • Chill cups in the refrigerator to set the chocolate. Once set, the candy can be removed from the molds. The cups are fine to have out at room temperature or can be kept in the refrigerator for longer storage.

Notes

A brush or small spoon is useful for spreading out the chocolate.
To ensure the sides of the peanut butter cup have chocolate, it helps to squeeze the silicone mold after topping with melted chocolate. This helps the chocolate drip between the peanut butter disk and the silicone mold.
Any low carb chocolate bars, either homemade or store bought, can be used in the recipe. Keto friendly chocolate chips work too but often have added fiber to hold the chip shape.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Serving: 1cup | Calories: 103 | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 51mg | Fiber: 5g | Vitamin A: 100IU

Additional Info


Net Carbs:
2
g

|

% Carbs:
7.5
%

|

% Protein:
7.5
%

|

% Fat:
84.9
%

|

SmartPoints:
3

Values

Array
(
    [serving_size] => 1
    [calories] => 103
    [carbohydrates] => 7
    [protein] => 2
    [fat] => 10
    [saturated_fat] => 2
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 1
    [cholesterol] => 8
    [sodium] => 51
    [fiber] => 5
    [vitamin_a] => 100
    [serving_unit] => cup
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First published on April 28, 2017. Updated on October 5, 2021, with new images and additional recipe information.




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