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–+ servings
Zoomed out image of 3 keto peanut butter cups stacked on a white background

Keto Peanut Butter Cups

Keto peanut butter cups are easy to make and satisfy that chocolate craving on a super low carb diet. This real deal Reese's copycat recipe uses only 3 ingredients and takes about 10 minutes to make. They're a keto favorite!
Prep: 5 minutes
Cook: 5 minutes
Chill Time 1 hour
Total: 1 hour 10 minutes
Yield:6 peanut butter cups

Equipment

  • Cupcake pan
  • Cupcake liners
  • Sifter

Ingredients

  • 3 tablespoons powdered erythritol or Swerve Confectioners' sifted
  • ½ cup creamy peanut butter
  • 1 ¼ cup sugar-free/low-carb chocolate melted, approximately 9 ounces of Lily's dark chocolate chips

Instructions

  • Prepare a cupcake tin with 6 cupcake liners.
  • Stir peanut butter and powdered erythritol together until smooth.
    White mixing bowl holding peanut butter and powdered erythritol mixture with a silver spoon.
  • Spread 1 to 2 tablespoons of chocolate in bottom of each cupcake liner.
    Bottom layer of melted chocolate in 6 cupcake liners in a metal cupcake pan.
  • Dollop 1 to 2 tablespoons of peanut butter mixture on top of chocolate.
  • Cover each dollop of peanut butter with more chocolate and smooth.
    Finished keto peanut butter cups in a cupcake pan
  • Refrigerate for one hour or until chocolate has hardened.

Notes

  • It's very important to sift the powdered erythritol, otherwise it will clump and you'll end up with the wrong consistency for your peanut butter filling.
 
Recipe yields 6 peanut butter cups. Nutritional values shown apply to 1 peanut butter cup. Values were calculated using Swerve Confectioners' and Smucker's Natural Creamy Peanut Butter. Macros will vary depending on the specific brands of ingredients used.

Nutrition

Serving Size: 1peanut butter cup | Calories: 292cal | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 404mg | Total Carbs: 35g | Fiber: 17g | Sugar: 1g | Erythritol: 12g | Net Carbs: 6g | Calcium: 1mg | Iron: 1mg
Recipe By:Cheryl Malik