These keto peanut butter bombs taste sinful, but at less than 2 net carbs each, you can enjoy them without guilt. You might want to keep some in the fridge all the time to satisfy your chocolate peanut butter craving any time of day!
I tried several brands of sugar free peanut butter cups and not only are they spendy, very few of them actually taste amazing. So I decided to try my hand at making them from scratch.
One of my sons tried one and loved it so much he told me he thought I should sell them. I don’t have the time for that, but I appreciate his vote of confidence. They really are amazing!
PERFECT KETO TREAT FOR REESE’S PEANUT BUTTER CUP FANS
Peanut butter cups have always been one of my favorite candies. The creaminess of the sweet and salt peanut butter with the crunch of the chocolate is hard to beat.
Although I have to say, as I’ve gotten older, it seems like the quality of Reese’s peanut butter cups has gone down. More fillers and sugar, less peanut butter flavor. Am I the only one who feels that way?
These keto pb cups totally satisfy my cravings without being overly sweet. The centers are extra creamy, and honestly, I like them just as much or better than regular peanut butter cups. Yes, really!
What brands of peanut butter are keto friendly?
There are so many delicious natural peanut butters out there! I’ve tried Trader Joe’s, Kirkland organic natural, Smuckers, and Adam’s natural peanut butters. All of them work great in my recipes.
I think Trader Joe’s tastes the best plain, but in recipes I can’t tell much of a difference. I have heard a lot of people rave about Justin’s natural peanut butter as well as the 365 Whole Foods Market brands.
Just make sure you read the label. The only ingredients should be roasted peanuts and salt. You don’t want any other fillers. Of course, salt is optional, but it does make the peanut butter taste MUCH better! Try different brands until you find the one that you like the best.
HOW TO MAKE LOW CARB PEANUT BUTTER CUPS
Making your own peanut butter cups is actually quite easy, it just takes a little time waiting for the chocolate to set up.
I used chocolate molds with mini cups that are about an inch across. You can use larger molds, you will just end up with less peanut butter cups, and of course the carb count will change.
- Place the chocolate chips and cocoa butter in a glass bowl over a saucepan filled with about 2″ of simmering water. Cook over low heat, stirring often, until melted. (You can use a double boiler if you have one.)
- Spoon about a teaspoon of melted chocolate in the bottom of each cup. Use a small spoon or butter knife to spread the chocolate up the sides of the mold.
- Place the mold in the freezer for 8-10 minutes. I like to flip it upside down on a silicone liner so that the chocolate doesn’t pool at the bottom. If there are any holes or thin parts, I like to spread a bit more chocolate on them, then freeze for another 5-10 minutes.
- For the filling, whisk the peanut butter, Swerve, butter, and vanilla until smooth.
- Remove molds from the freezer and fill the cups almost to the top with peanut butter filling. Cover with melted chocolate. Tap the molds on the counter gently to remove any air bubbles and even out the chocolate.
- Return to the freezer for 25-30 minutes or until set.
- Unmold the peanut butter cups. If they don’t pop out easily, freeze them for another few minutes.
- You can store your keto reese cups in the refrigerator for 2-3 week, or in the freezer for up to 2 months. I like them cold (not frozen), but you can let them sit at room temperature for a few minutes before eating them.
PRO TIPS:
- If your sweetener has any lumps in it, it’s a great idea to sift it first. I like to use a tiny metal strainer.
- A baby spoon works perfectly for spreading the chocolate in the molds.
- If you don’t have space in your freezer, you can use the refrigerator. But they will need to sit for 20-30 minutes each time, instead of 5-10.
- If you don’t have candy molds, you can use mini muffin pans with paper liners.
VARIATIONS:
- Instead of using sugar free milk chocolate, you can use semi sweet or white chocolate. I have even tried them with half Lily’s milk chocolate chips and half Lily’s semi sweet chocolate chips.
- Sprinkle a little flaky sea salt on top of the chocolate before it sets up.
- Cocoa butter makes the chocolate extra smooth in your mouth, but feel free to substitute coconut oil if you prefer.
- You can use another sweetener like allulose, xylitol or monkfruit, just make sure it’s powdered and not the granulated type.
- For a thicker filling more like a traditional peanut butter cup, you can add a couple teaspoons of peanut flour, or even almond flour.
If you make and love them, please comment and leave a five star rating. 🙂
MORE TASTY KETO TREATS:
KETO PEANUT BUTTER CUPS RECIPE
Yield: 18 mini peanut butter cups
Sugar Free Peanut Butter Cups
Sweet and creamy peanut butter filling encased in a sugar free chocolate shell. These decadent peanut butter cups have only 1.6 net carbs each!
Ingredients
- 6 oz sugar free milk chocolate chips (I use Lily's)
- 1/2 oz cocoa butter (or coconut oil)
- 1/2 cup natural peanut butter (no sugar added, I use creamy)
- 2 Tbsp salted butter, softened to room temperature
- 5 Tbsp Swerve confectioners (or another powdered sweetener)
- 1/4 tsp vanilla extract
Instructions
- Melt the chocolate chips and cocoa butter in a double boiler over low heat. (I use a glass bowl over a saucepan of simmering water.)
- Put about a teaspoon of melted chocolate in the bottom of each of the cups in the mold. Spread the chocolate up the sides of the molds with a very small spoon.
- Flip upside down onto a silicone mat, then place in the freezer for about 10 minutes. Remove and spread chocolate over any holes or thin spots on the cups. Freeze for another 5-10 minutes.
- While chocolate sets, prepare filling. Whisk together the peanut butter, Swerve, butter, and vanilla until smooth.
- Fill chocolate cups almost to the top with peanut butter mixture. Use the remaining chocolate to cover the filling in each cup.
- Carefully tap molds on the counter to flatten and remove any air bubbles. Freeze for 25-30 minutes or until chocolate is set.
- Unmold the peanut butter cups. If they don't pop out easily, they aren't ready - freeze them for a few more minutes.
- Store in the refrigerator for 2-3 weeks, or in the freezer for up to 2 months.
Notes
You can add more or less sweetener to the filling according to your taste preference.
Recommended Products
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![Silicone Chocolate Candy Molds [Peanut Butter, 30 Cup] - Non Stick, BPA Free, Reusable 100% Silicon & Dishwasher Safe Silicon - Kitchen Rubber Tray For Ice, Crayons, Fat Bombs and Soap Molds](https://m.media-amazon.com/images/I/41eaw8OSkGL._SL500_.jpg)
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 44mgCarbohydrates: 11.1gNet Carbohydrates: 1.6gFiber: 1gSugar: .8gProtein: 2.5g
Best treat ever!! I made these 2 days ago and they were all gone on the same day! Making them again today. Thank you!
That’s how fast they disappear at my house too! š
I’m not eating keto but wanted to reduce my sugar intake. These are super good!!
So glad you loved them Sarah! I know how hard it is to find tasty low sugar treats!
Thank you for sharing about how to prepare peanut chocolate cups. I hope you keep posting more recipes!