Keto Recipe: Yummy Low-Carb Peanut Butter Cups

Screen shot 2012-06-14 at 9.53.36 PMOh thank goodness for this keto recipe, I’ve really been needing a sweet fix.

I found a recipe for Keto Peanut Butter Cups here who credits it to Seriously needing somewhat healthy chocolate in my life, I gave these little guys a try, with some modifications to lower the carb more than half, and was not disappointed. They’re cold, creamy and yummy.

Splenda in the original recipe had a ridiculous amount of carbs (16!), and 1/3 cup of Splenda just didn’t sit well with me. 5 packs of Stevia in the Raw was a great substitute with only about 3 carbs!

The entire recipe comes to to 21 grams of carbs. When I split them up into 8 cupcake cups, it makes them 2.6 carbs each. The original recipe had them at 7 carbs each! You could also use smaller cupcake cups and make a bunch of them around 1 carb each.

Keto Peanut Butter Cups

  • 1 stick unsalted butter (I used salted!)
  • 1 oz / cube unsweetened chocolate
  • 5 packets Stevia in the Raw (original recipe called for 1/3 cup Splenda, in case you need a substitution, or I’m sure Truvia could be tasted to work too!)
  • 2 tablespoons heavy cream
  • 4 tablespoons peanut butter
  • (the original recipe also called for chopped walnuts to use at the bottom of the cup – I didn’t use these)

1. Melt butter and chocolate in the microwave. I chopped the stick of butter in half and put the chocolate on top of the sticks of butter so that it wouldn’t burn in the bowl.

2. Melt for about a minute in the microwave, then mix the chocolate around in the hot butter until  completely melted. Add in the 5 packets of Stevia and mix until all melted.

3. Stir in cream and peanut butter and taste. Right now you could adjust to your own particular taste by adding more Stevia, peanut butter, etc. but I found this to be a good balance.

4. Line muffin tins with cupcake papers, or use the stand-alone ones like I did.

– If you used nuts, place them at the bottom of each tin.

5. Divide chocolate mixture between the tins.

6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour).

They melt quick, so you want to store them in the freezer, and they’ll be the perfect texture to eat straight out of it!

My brand ingredients:

If I make them again, and I probably will, I’ll figure out the Truvia substitution.

Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

Hello Amanda!

Thank you so much for this.  My husband even liked them and he is a hard core carb guy.  I love PB cups and these really helped me stay on track.  I also love coconut so I decided to play with this a bit.  I added a tsp of Coconut Extract increased the cream to 3 Tbsp for more of a "milk chocolate" taste and added 1/3 cup of unsweetened coconut flakes.  It made 10 of them and if I figured the carbs, et cetera correctly each cup has 1 net Carb.  They were very good also.


Hello! Do you know what would happen if I didn't use the heavy cream? I'm try to go dairy free! Or do you have a substitute I could use? Would almond milk work by any chance?

wickedstuffed moderator

@Priya6885 I've never made it with almond milk, but it could work! Maybe halve the milk, since heavy cream is much heavier than almond milk. If you try, let me know what you think!


Hello! This recipe looks amazing, are you able to tell me how much a "stick" of butter is? Im in Australia, and one of our "blocks" of butter is 250g, but I think that might be a bit too much? Thanks so much! :-)


I used 5 packets of trivia & 3 drops of stevia. Was perfect! Also use salted butter because it cuts the bitter taste of most sweetners i.e. Stevia, monk fruit, erythritol etc. we also use crumbled macadamia nuts on bottom. Ty soo much for this recipe. LOVE IT!


I made my first batch of these yesterday, and ate almost all of them in less than two days!!!! I wanted to double the batch today, so I can cover some of them in chocolate,  but it's not coming out right :( Yesterday's batch got kind of "separate-y" after I added all of the ingredients. I had to make it on the stove because I don't have a microwave, but I threw it in my ninja and it turned silky smooth and they came out perfect. Today, I did the same thing, only ninja isn't working. It's this lumpy oily texture. I'm putting it in the freezer right now to cool it off a bit before I toss it in ninja again. Any suggestions on how to salvage this batch? Thanks!!!!

Kristen O.
Kristen O.

I'm new to keto and these are great! saved me from a serious sweets meltdown! Thank you!


  1. […] these keto peanut butter cups. They stay in the freezer so they never go bad and are always on hand for a chocolate […]

  2. […] through some keto recipes and found quite a few that I really wanted to try like chai tea lattes, peanut butter cups, crackers, and BREAD. BREAD, I TELL […]