Wicked Good Keto Peanut Butter Cups

My recipe for keto peanut butter cups has been one of my top recipes since I originally published it in 2012. Over the years I’ve made slight changes to it, to make it more peanut-buttery, the right sweetness, etc. but the basic recipe has stayed the same. I used Splenda Naturals (a stevia/erythritol blend) because I think it tastes best and I always have it around because I find it to be the best sweetener for just about everything.

However, if you’re making these keto peanut butter cups and don’t have it, you probably have erythritol or stevia, and you could use a tablespoon and a few drops of Stevia to start, then build up to your desired sweetness. It’s very customizable to your tastes, some might like a darker chocolate taste, and if you want it more like milk chocolate, just add more sweetener and even a little more heavy cream. Just taste with your spoon and go from there — you’re now a keto peanut butter cups expert!

Also — they’re just 1 net carb each!

What I love about these low carb peanut butter cups is that they are stored frozen. I’ve always loved cold peanut butter cups anyway, but since these have such a high fat content, they don’t keep well unless they’re nice and cold. That also stops me from eating the whole darn thing.

Although they don’t have peanut butter centers like you might be used to (think: way easier!), these are smooth and packed with the chocolate-peanut buttery flavor you’re craving. They are a sure-fire way to fix any sweet tooth you’re having, or any hankerings for the real thing, quickly. The best part is that they keep in the freezer but have this amazing creamy texture. They’re different from the sugar-filled store-bought peanut butter cups but so very good.

Wicked Good Keto Peanut Butter Cups

Servings: Makes about 12 peanut butter cups in a standard 12-cup cupcake pan.

Prep Time: 10 minutes | Cook Time: 1 minute | Total Time: 1 hour 10 minutes

Nutritional Facts: 1g Net Carbs | 197 Calories | 21g Fat | 2g Carbs | 2g Protein | 1g Fiber

Ingredients:

• 1 cup unsalted butter
• 2 oz. baker’s chocolate
• 10 packets Splenda naturals (or use Stevia Glycerite / powdered erythritol until it reaches your desired sweetness)
• 4 tbsp heavy cream
• 1/3 cup natural peanut butter

Steps:

1. Melt butter and chocolate in the microwave. I like to chop up the butter, then put the chocolate in blocks on top, so that it doesn’t burn.

   

2. Melt for about a minute in the microwave, it won’t be totally melted, just mix the chocolate around in the hot butter until completely melted. Add your sweetener 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 sweetener, peanut butter, etc. but I found this to be a good balance.
4. Line 12 or 6 cup muffin tins (depending on how thick you want to get) with cupcake papers. Use a cooking spray you prefer to grease them. If you want to use nuts, you can create a light layer at the bottom of each cup.
   
5. Divide the chocolate mixture between the cups.
   
6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour). They melt quickly, so you want to store them in the freezer, and they’ll be the perfect texture to eat straight out of it!
   

Wicked Good Keto Peanut Butter Cups

Print Recipe

5 from 3 reviews

They are a sure-fire way to fix any sweet tooth you’re having, or any hankerings for the real thing, quickly. The best part is that they keep in the freezer but have this amazing creamy texture.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes plus 1 hour to chill
• Cook Time: 1 minute
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 2 oz. baker’s chocolate
• 10 packets Splenda naturals (or use Stevia Glycerite / powdered erythritol until it reaches your desired sweetness)
• 4 tbsp heavy cream
• 1/3 cup natural peanut butter

Cook Mode Prevent your screen from going dark

Instructions

1. Melt butter and chocolate in the microwave. I like to chop up the butter, then put the chocolate in blocks on top, so that it doesn’t burn.
2. Melt for about a minute in the microwave, it won’t be totally melted, just mix the chocolate around in the hot butter until completely melted. Add your sweetener 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 sweetener, peanut butter, etc. but I found this to be a good balance.
4. Line 12 or 6 cup muffin tins (depending on how thick you want to get) with cupcake papers. Use a cooking spray you prefer to grease them. If you want to use nuts, you can create a light layer at the bottom of each cup.
5. Divide the chocolate mixture between the cups.
6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour). They melt quickly, so you want to store them in the freezer, and they’ll be the perfect texture to eat straight out of it!

Notes

If you don’t use a microwave, use your preferred method to melt the butter, then add the chocolate in one piece at a time and mix until melted through.

Nutrition

• Serving Size: 1 cup
• Calories: 197
• Fat: 21g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 2g

If you love my keto peanut butter cups, then you should try my Peanut Butter Pie Recipe next!