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:
-
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.
-
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.
- 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.
- 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.
- Divide the chocolate mixture between the cups.
- 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

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.
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide the chocolate mixture between the cups.
- 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
Keywords: keto peanut butter cups
57 comments
[…] these keto peanut butter cups. They stay in the freezer so they never go bad and are always on hand for a chocolate […]
I’m new to keto and these are great! saved me from a serious sweets meltdown! Thank you!
[…] 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 […]
These turned out great!
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!!!!
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!
Rayoflight Love the tip for the salted butter! 🙂
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! 🙂
1/2 cup or 113 grams 🙂
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?
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 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.
PennyG Great adaptation, I’ll have to try them your way! 🙂
wickedstuffed Priya6885 I would try the cream skimmed off the top of canned coconut milk (full fat)!
Have you tried to put peanut butter in the middle or do all ingredients have to be combined?
Yum these are really delicious!!! Thanks for the recipe 🙂 I love your blog, your writing style is very entertaining!
[…] recipe was inspired by Amanda’s “Yummy Low Carb Peanut Butter Cups” recipe on her site, Wicked Stuffed. Her recipe is a go-to if you’re more into the chocolate […]
I can’t see the ingredient list in the recipe because of a JC Penney ad (that won’t close) that’s blocking half of it. Would someone mind to post the inredient list and details? Thanks!
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.
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.
God. I wanted to love these so bad, but they were horrible. I even made another batch using more stevia and peanut butter, but they were equally as bad. HELP! I had 7 people who are all on low carb diets try them and no one liked them?
Hi Heather, are you using straight Stevia? That would make them very bitter! I was using Stevia in the Raw in the recipe which is a blend, you could also use Splenda Naturals (it’s a stevia/erythritol blend, not sucralose). Hope that helps, these are always a hit!
I just made with a few substitutes and its a keeper. I’m diabetic and didn’t have any sugarless peanut butter, but do have sugarless almond butter. The almond butter I have is also saltless, so I added a bit of salt to the recipe. I didn’t have any chocolate cubes, so I used1 Tbsp saltless butter and 3 Tbsp coco powder. Also used 5 packets of Stevia to make up for the sugarless almond butter. It was a real sweet treat!!
Why is all that sweetener even necessary? Pretty sure you could omit the sweeteners altogether and just replace the unsweetened chocolate with Lindt 85%. It’s only .8 net carb for the ounce. And it has another gram of fat more than the unsweetened and is 20 calories less for those who are counting..
For the entire recipe.Your 5 packets of Stevia in the Raw has 5 grams, anyway. AND dextrose and maltodextrin.
It’s an option for Stevia haters like me :).
I can’t wait to try this recipe, thanks!
Could you tell me the macros for these 🙂
Wow! These are amazing! They are the first keto candy that I have actually enjoyed. It is saving me from unhealthy Halloween candy. Thanks for the recipe!!
How would Splenda packets compare to measured sweetener? I don’t have packets but I have Swerve and liquid stevia. Thanks!
Try replacing each packet with 1tsp Swerve and let me know what you think!
These are awesome! Better than Reese cups. I made mine in a mini muffin tin so I got more servings with less carbs. New favorite. I used Turvia packets. I also discovered Sweet Leaf drops, will try them for the next batch.
[…] If you love peanut butter then be sure to try my Yummy Low-Carb Peanut Butter Cups next. […]
Delicious! Not to mention much more affordable than all the keto friendly chocolate that is out there. Thank you!
[…] Keto Candy: Peanut Butter Cups […]
Delicious! I am a big fan of peanut butter! Thanks for the article.
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