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Keto Peanut Butter Cups

Categories Dairy free, Dessert, Gluten Free, Healthy Recipes, Low Carb

These keto peanut butter cups really hit the spot when I am needing something sweet and decadent! Keto friendly and oh so delicious! You can make them with milk, dark or semi-sweet chocolate chips, use a dairy free chocolate chip if wanting dairy free and this recipe is naturally gluten free.

It’s Easter as I am writing this post and I have been buying my family Reeses peanut butter cup eggs and sadly I can’t have them right now in an effort to manage my PCOS and blood sugar issues. However, I refused to just let them go so I created this keto penaut butter cups recipe that tastes decadent and delicious and also makes me feel like I’m not missing out on the holiday fun.

I use swerve confectioners sugar for this recipe, you can use any sugar free confectioners sugar for this and it will work great. I also use almond flour for these because it gives texture to the peanut butter and makes them taste similar to a full sugar peanut butter cup. It also lowers the carbs in these.

These peanut butter cups are keto friendly, When I did the nutritional calculations of these I did it based on using Lily’s chocolate baking chips, smooth peanut butter, swerve confectioners sugar and almond flour then I divided that by 18 cups with this recipe. The net carbs from my calculations which included, subtracting the alcohol sugars, (erythritol in the swerve and chocolate chips) and the fiber landed me on the net carbs for each peanut butter cup being 2.1 net carbs per cup. You are more than welcome to do your own calculations with the ingredients you use. Just remember to substract the alcohol sugars and fiber and then divide by 18.

If you are wanting to make these dairy free, use a dark chocolate that doesn’t have dairy in it. From what I have read, the Lily’s dark chocolate chips do not contain milk but are processed at a company where diary is used so they are not certified dairy free but the chocolate chips themselves are.

Here is what you need to make these keto peanut butter cups:

Makes ~ 18 mini muffin tin sized peanut butter cups

  • 1/2 cup peanut butter – smooth
  • 1/2 cup almond flour
  • 1/3 cup Swerve confectioners sugar or sugar free confectioners sugar
  • 1/2 teaspoons vanilla extract
  • pinch of salt
  • 1 1/2 cups Lily’s chocolate chips or any sugar free chocolate chips you like – milk, semi-sweet or dark chocolate all work
  • Pinch of sea salt – optional for on top
  • 18 mini cupcake liners

Instructions

  1. In a bowl, add peanut butter, almond flour, sugar free confectioners sugar, vanilla extract and salt and blend together well.
  2. Mixture will form a loose ball, divide mixture into 18 small balls and set aside.
  3. Melt the chocolate chips in the microwave for 30 second intervals, not any longer or the chocolate will burn, stir chocolate chips after each 30 second interval until the mixture is melted completely.
  4. Spoon in about 1 teaspoon of melted chocolate into the bottom of each mini cupcake liner.
  5. Add your peanut butter ball then top with more chocolate on the tops. If adding sea salt, sprinkle on top now.
  6. Tap the cupcake liner or if using a mini cupcake pan, tap the whole pan against the counter so the chocolate settles around the peanut butter.
  7. Refrigerate or freeze the peanut butter cups until the chocolate is firm, about 10-20 minutes.
  8. Enjoy!

Here are a few other keto recipes you may love:

Keto Chocolate Chip Cookies
Keto Grain Free Granola
Keto Cheddar Jalapeno Bread
Keto Ranch Chicken Bombs
Keto Monster Cookies
Vegan Zuppa Toscana
For more search keto or low carb in my search bar.

Print Recipe
5 from 5 votes

Keto Peanut Butter Cups

Keto friendly peanut butter cups that are easy to make and oh so delicious!
Prep Time10 minutes
refrigeration time10 minutes
Course: Dessert, healthy, keto
Cuisine: Dessert, keto
Keyword: Chocolate, desserr, Healthy, keto
Servings: 18 Peanut Butter Cups

Ingredients

  • 1/2 cup peanut butter – smooth
  • 1/2 cup almond flour
  • 1/3 cup Swerve confectioners sugar or sugar free confectioners sugar
  • 1/2 teaspoons vanilla extract
  • pinch of salt
  • 1 1/2 cups lily’s chocolate chips or any sugar free chocolate chips you like – milk semi-sweet or dark chocolate all work
  • Pinch of sea salt – optional for on top
  • 18 mini cupcake liners

Instructions

  • In a bowl, add peanut butter, almond flour, sugar free confectioners sugar, vanilla extract and salt and blend together well.
  • Mixture will form a loose ball, divide mixture into 18 small balls and set aside.
  • Melt the chocolate chips in the microwave for 30 second intervals, not any longer or the chocolate will burn, stir chocolate chips after each 30 second interval until the mixture is melted completely.
  • Spoon in about 1 teaspoon of melted chocolate into the bottom of each mini cupcake liner.
  • Add your peanut butter ball then top with more chocolate on the tops.
  • Tap the cupcake liner or if using a mini cupcake pan, tap the whole pan against the counter so the chocolate settles around the peanut butter.
  • Refrigerate or freeze the peanut butter cups until the chocolate is firm, about 10-20 minutes.
  • Enjoy!