Keto Peanut Butter Cups

Keto Peanut Butter Cups

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After I made those white chocolate peanut butter bites the other day, CM pointed out that they taste like the filling of peanut butter cups. Typically, whenever I make something, he’ll ask me to then cover it in chocolate, so this request for keto peanut butter cups came with little-to-no surprise on my end. In fact, I probably should have just done this in the first place with half of them and called it a day.

Anyway, I thought this would be a lot harder to execute, because I’m not that experienced with chocolate work. I have, however, watched about a million shows on the Food Network over the years, and seen about that many videos on YouTube of people making chocolate things, so I figured I could work something out.

Tips on Making Keto Peanut Butter Cups:

  • I used unsweetened baker’s chocolate with a bit of stevia to make these keto peanut butter cups, but I also did a batch with Trader Joe’s super dark chocolate for CM that was a little higher in carbs, but also super delicious.
  • The tsp of coconut oil is there to soften up the chocolate just a bit, you can add up to a tablespoon, but I wanted to keep these more durable for transport and erred on the side of making a harder shell.
  • You could replace the coconut oil with thick coconut milk, or heavy cream in this as well, and it will be just as tasty!
  • If you don’t have cacao butter (as mentioned in this recipe, which is the filling), you could omit it and then follow the recipe using 3/4 cup peanut butter instead. It will need to be chilled (and potentially frozen) to make the keto peanut butter cups. These should also be kept in the fridge, but they’re still delicious!

Sugar Free Keto Peanut Butter Cups | A low carb version of this tasty treat!

Keto Peanut Butter Cups

Yield: 12 peanut butter cups

Serving Size: 1 peanut butter cup

Calories per serving: 207

Fat per serving: 18.8g

Carbs per serving: 2.1g net

Protein per serving: 5.5g

Fiber per serving: 2.8g

Keto Peanut Butter Cups



  1. Make the filling (either according to this recipe, or the variation listed above) in a muffin tin - I used a silicone one to make my life a thousand times easier. Chill, and remove from the pan.
  2. Over a double boiler, slowly melt baker's chocolate and stevia.
  3. Once thoroughly melted, pour about 1 tsp of chocolate in each muffin cup.
  4. Place frozen peanut butter disk over the chocolate in each muffin cup.
  5. Pour remaining chocolate (about 2 tsp per peanut butter cup) over the top of the peanut butter disks. Slowly move the pan in a circular motion to evenly spread the chocolate over the top of the peanut butter, and to have it run down the sides as much as possible.
  6. Chill in the fridge for about a half hour, until totally set (I waited an hour, but you don't need to be that patient).
  7. Pop out of the tray and enjoy!