Meet our Keto Peanut Butter Cups! This is the ultimate Reese’s copycat recipe but with fewer carbs. With sugar-free chocolate and creamy peanut butter inside, it’s a perfect mix of sweet, salty, and smooth. Make these butter cups at home and relive those tasty memories!
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Preparation and cooking overview
Making these homemade peanut butter cups is easy β you only need five ingredients and around 10 minutes of hands-on time. Mix coconut oil, peanut butter, vanilla extract, and a keto-friendly sweetener. Divide the mixture in half and add cocoa powder to one part for the chocolate layer. Pour the chocolate mixture into cups, freeze it, and then add the peanut butter mixture on top in layers.
Chef’s note
Have fun playing around with this recipe. Experiment by using almond butter or other nut butter options that you enjoy. Want to add a little something extra? Sprinkle a bit of cocoa powder on the peanut butter filling for a touch of flavor and visual appeal. Remember, this recipe is all yours, so let your creativity come to life!
π₯ Ingredients for this keto peanut butter cups recipe
You only need five simple ingredients to make these sugar-free peanut butter cups at home:
Ingredient substitutions
Do you notice something in the ingredients you would rather skip? No big deal! Here are some keto-friendly options you can try instead:
Additional ingredients
Elevate the flavor profile of your keto cups with these optional ingredients:
Kitchen tools required
To make this low-carb peanut butter cups recipe, you’ll need the following tools:
Tool substitutes list
How to make Keto Peanut Butter Cups: step-by-step guide
Cooking methods
Preparation steps
- Gather all your ingredients and measure them according to the recipe.
- Melt the coconut oil in a microwave-safe bowl.
- Arrange the mini cupcake liners on a tray and make sure they’re spread out evenly.
Instruction steps
- Combine the melted coconut oil, peanut butter, vanilla extract, and erythritol in a mixing bowl.
- Stir the mixture until everything blends smoothly, forming the peanut butter filling base.
- Split the prepared peanut butter mixture in two. Add unsweetened cocoa powder to one half and mix well, creating a chocolatey base.
- Set mini cupcake liners on the tray. Fill each cup about a quarter full with the cocoa peanut butter mix, then gently smooth the surface with a spoon.
- Place the tray in the freezer for 40-50 minutes for the base to firm up.
- Once the first layer is solid, take the tray from the freezer.
- Fill the cups halfway with the non-cocoa peanut butter mixture.
- Put the tray back in the freezer, allowing the peanut butter cups to freeze for 50-60 minutes until firm.
- When they’re completely frozen, remove the cups from the molds and serve!
Chef’s pro tip
When you mix the melted coconut oil, ensure it’s not too hot. Why? If it’s too hot, it might affect the texture and create lumps. So, after melting the coconut oil, let it cool down a bit before you proceed. This easy step guarantees that you’ll achieve that creamy perfection every time!
What to serve with the peanut butter cups?
Wondering what goes well with these peanut butter keto cups? Here are some tasty ideas:
How to make it healthier?
Time-saving tips
Storage instructions
Recipe wrap-up conclusion
These Keto Peanut Butter Cups taste just like your favorite Reese’s Butter Cups but with a healthier twist. The blend of creamy peanut butter and rich chocolate is perfect for when you need a sweet treat. Want a tasty dessert or snack? Or maybe a healthier Halloween candy? These are the answer!
So, get your ingredients and make these treats. Tell us how they turned out and how you enjoyed them in the comments below!
Frequently asked questions
π Recipe
Keto Peanut Butter Cups
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Ingredients
- ΒΌ cup melted coconut oil
- 1 cup smooth peanut butter
- Β½ teaspoon vanilla extract
- Β½ teaspoon erythritol
- 3 tablespoons unsweetened cocoa powder
Instructions
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Combine the melted coconut oil, peanut butter, vanilla extract, and erythritol in a mixing bowl.
-
Stir the mixture until everything blends smoothly, forming the peanut butter filling base.
-
Split the prepared peanut butter mixture in two. Add unsweetened cocoa powder to one half and mix well, creating a chocolatey base.
-
Set mini cupcake liners on the tray. Fill each cup about a quarter full with the cocoa peanut butter mix, then gently smooth the surface with a spoon.
-
Place the tray in the freezer for 40-50 minutes for the base to firm up.
-
Once the first layer is solid, take the tray from the freezer.
-
Fill the cups halfway with the non-cocoa peanut butter mixture.
-
Put the tray back in the freezer, allowing the peanut butter cups to freeze for 50-60 minutes until firm.
-
When they’re completely frozen, remove the cups from the molds and serve!
Video
Nutrition
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