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Keto Peanut Butter Cups (Low Carb, Sugar Free)

Published Mar 11, 2018 By Julia 17 CommentsThis post may contain affiliate links.

Enjoy these easy-to-make keto peanut butter cups that are low in carbs and sugar free.

Tall stack of keto peanut butter cups that are low carb and sugar free
Reese’s peanut butter cups are among my favorite treats, and now I can even enjoy them on a keto diet thanks to this homemade version. These are larger than the brand name version and only 2g net carbs each, with a thickened peanut butter center surrounded by a smooth milk chocolate exterior.

It’s a no-bake recipe so the only work involved is melting the chocolate and assembling the peanut butter cups. This recipe can be used in conjunction with this tutorial on how to make low carb chocolate, or you can use storebought low carb chocolate by brands such as Lily’s.

Making the peanut butter mixture:

Before and after photos of stirring sweetened peanut butter mixture for making ketogenic peanut butter cups
The first step is making the 3-ingredient sugar free peanut butter mixture. I use “natural” peanut butter, meaning it’s composed of only peanuts and salt without any sugar or other additives. I use the creamy (not crunchy) kind to mimic Reese’s cups. Make sure you stir up the bottle of peanut butter before using it, as there will probably be a lot of separation.

If you don’t want to use peanut butter, you can use any nut butter of your choice like almond butter or cashew butter. Other types of butter may vary in their stickiness, so you might need to adjust the amount of other ingredients so it’s easily spreadable.

I use powdered erythritol to sweeten the mixture, as I do with all of my keto dessert recipes. It’s about 70% as sweet as table sugar. You can easily substitute with your sweetener of choice by adding it to taste.

Lastly, I add in whey protein powder to thicken the peanut butter mixture so it’s easily spreadable and not too sticky. If you don’t have whey protein, you can also substitute with blanched almond flour. You just need something dry and low carb with a fine texture to help reduce the stickiness of the peanut butter.

Assembling keto peanut butter cups:

Step by step photos showing assembly of ketogenic peanut butter cups
For the chocolate part, you can follow my recipe on making low carb chocolate or just buy storebought low carb chocolate. I recommend Lily’s brand, which can be found at Whole Foods.

Whether you’re making homemade chocolate or buying it, you’ll need to melt it. I suggest setting up a double boiler or a small saucepan over low heat, and using a rubber spatula for stirring.

I recommend getting disposable cupcake wrappers or reusable silicone molds. They will be partially filled by the peanut butter cup, and when they’re dry you can pop them out and they will look exactly like Reese’s cups.

Weight measurements are provided in the recipe instructions for the amount of chocolate added to each cup. You can use a digital food scale to make sure you’re adding the right measurements.

Keto peanut butter cups served on a white plate
The recipe makes a total of 12 large peanut butter cups, or 12 servings. They taste best at room temperature on the same day they’re made. For leftovers, cover and store in a cool place at room temperature.

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Tall stack of keto peanut butter cups that are low carb and sugar free

Keto Peanut Butter Cups (Low Carb, Sugar Free)

5 from 5 votes
PRINT PIN RATE
Prep Time: 30 mins
Total Time: 30 mins
Servings: 12 cups
Calories: 220

DESCRIPTION

Enjoy these easy-to-make keto peanut butter cups that are low in carbs and sugar free.

INGREDIENTS

  • 340 grams (12oz) low carb milk chocolate

Peanut butter mixture:

  • 100 grams (3.5oz) peanut butter
  • 25 grams (1oz) powdered erythritol (about 2 tbsp)
  • 25 grams (1oz) whey protein powder

INSTRUCTIONS

  • Mix all peanut butter ingredients very thoroughly, until it becomes a dough that does not stick to the sides of the bowl. For easier handling, refrigerate until used later.
  • Make low carb chocolate. Or, use storebought chocolate and melt on low heat or in a double boiler. Remove from heat once liquid.
  • Pour 12g chocolate (about 1 tbsp when hot) into each of the 12 cupcake wrappers.
  • Chill cupcake wrappers in the refrigerator until firm, about 15 minutes.
  • Take the wrappers and peanut butter out of the refrigerator. Place a 1/2 tablespoon ball of peanut butter in each wrapper and flatten until it nearly touches the edge of the wrapper.
  • Stir the remaining liquid chocolate and then pour 16g chocolate (about 4 tsp when hot) over each filled wrapper. Chill in the refrigerator until hardened, about 30 minutes. Store at room temperature.

NUTRITION

This recipe yields 2 g net carbs per serving (1 cup). Nutrition information does not include erythritol, which cannot be digested by the body.
Nutrition Facts Per Serving
Calories 220  
Total Fat 20g 30%
   Saturated Fat 10g 52%
   Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 20mg 1%
Potassium 0mg 0%
Total Carb 5g 2%
   Dietary Fiber 3g 12%
   Sugars 1g  
Protein 6g  
Vitamin A 0% · Vitamin C 0% · Calcium 1% · Iron 9%
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MORE DELICIOUS KETO TREATS:


How to make low carb chocolate

low carb hot chocolate
Tall stack of best low carb chocolate chip cookies, one with a bite taken out
low carb chocolate chip cookies
Low carb version of instant pot cheesecake served on a white plate
low carb instant pot cheesecake

Filed Under: Low Carb & Keto Copycat Recipes, Low Carb & Keto Desserts, Low Carb & Keto Snacks, Low Carb & Keto Vegetarian Recipes, Under 5g Net Carbs Per Serving Tagged With: 0-30min, 1-5ingredients, chocolate, erythritol, peanut butter, stovetop, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

Previous Post: « Spinach frittata with prosciutto and peppers
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The Wench

One of the best keto recipes I’ve ever tried…tastes (and looks) so close to the real thing! None of that post-bite cooling sensation that reeks of fake sweetener. For the next batch I may swap out just a bit of the whey powder in the peanut center with peanut powder to amp up the peanutiness just a bit (only because my taste leans more toward salty than sweet) . Kudos to Mr Savory/Sweet Tooth for the excellent low carb chocolate recipe.

Reply
15 days ago
Paula Leet

I have not made this recipe yet. I have Monk Fruit In the raw sweetener. I am not sure how much of this I should use in place of the Erythritol. Can you help me with this?

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Reply
23 days ago
Julia

I looked up “Monk Fruit in the Raw” and its packaging indicates that it measures the same as sugar. Erythritol (used in this recipe) is about 70% as sweet as sugar. So you should be using 17.5 grams (25 grams x 0.70).

Reply
19 days ago
cheri oneil

Just made these.. They are awesome!!! Thanks for all your recipes…

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Reply
4 months ago
Bailey Gagliano

I have made these a few times and every time… I always seem to need to half the chocolate (I make home made) and 1.5 the peanut butter this recipe calls for… I weigh out the ingredients… am I doing something wrong?

Reply
6 months ago
Julia

Hard to say without more information. Perhaps your cupcake wrappers are differently sized than mine?

Reply
6 months ago
Kathy

Great recipe. My husband loves them.

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Reply
8 months ago
Vicki

I’m new to Keto. Where would I find erythriyol?

Reply
9 months ago
Julia

You can buy them online at Amazon. Click on the ingredient in the recipe box, which will link you to a product page.

Reply
9 months ago
PatrickGSR94

The nutrition info appears to be a little off. Lilly’s milk chocolate bar has 12g fiber per serving, 2 servings per 3 ounce bar. 4 bars needed for this recipe. That would be 96g fiber just from the chocolate for the total recipe, or 8g fiber per serving, just from the chocolate. Am I wrong about this?

Reply
10 months ago
Julia

I calculate nutrition information based on the ingredients I actually use. In this case, I use my homemade milk chocolate recipe, as mentioned and linked to in the instructions. If you use something else, then the nutrition information will vary, as is usually the case with different brands.

Reply
10 months ago
PatrickGSR94

ah okay, I missed that part. Thanks!

Reply
10 months ago
Suzanne

I recently made these and they are so delish! The only problem was that the chocolate (I used Lilys) was so hard to bite into. Also it seems that these are a lot of carbs. The Lily’s label says 5 net carbs per serving – which is 18 servings per package. The peanut butter cups make 12 servings. It seems like it’s a lot more than 2 carbs per serving with the chocolate alone! Thanks Sue

Reply
10 months ago
Julia

Did you use Lily’s dark chocolate? If so, dark chocolate has less fat than milk chocolate and so will have more carbs and be less soft. I recommend using milk chocolate, as stated in the recipe.

Reply
10 months ago
crysta

Amazing.

Reply
1 year ago
Julia

Thanks Crysta!

Reply
1 year ago
Martha

I didn’t know that making homemade PB cups were so easy!

Reply
1 year ago

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