Made with just five ingredients, this recipe takes about one hour and is surprisingly easy to make! My husband always loved Reese’s Peanut Butter Cups. It’s his favorite chocolate candy. When we transitioned to a low-carb diet, I promised him that I would find a way to make a keto alternative. And I did! These delicious cups are one of my favorite keto desserts. They are amazing! Intensely chocolatey, smooth and creamy, they are also surprisingly easy to make.
Ingredients
You’ll only need FIVE simple ingredients to make these keto peanut butter cups. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: But in this recipe, I feel that it benefits from a touch of sweetener, so I add a little stevia glycerite. Avocado oil: This neutral-tasting oil is one of my favorites. Sometimes I use macadamia nut oil instead. Sweetener: I use stevia. You can probably use a powdered sweetener instead. Creamy peanut butter spread: In this recipe, I make a compromise and use a “spread” instead of natural peanut butter. Coconut flour: Try to measure it by weight if you can. It’s extremely absorbent, so each extra gram makes a difference.
Instructions
Making keto peanut butter cups at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by melting dark chocolate in the microwave. Then you stir in oil and a sweetener and spread the mixture on the bottom of six paper liners. Freeze briefly to set.Next, spread the peanut butter layer (softened peanut butter mixed with a little coconut flour) on top of the chocolate layer. Again, freeze briefly to set.Finally, spread another melted chocolate layer on top and freeze until completely set.
Expert tip
In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and that you need to stir prior to use. However, in this recipe, I find that for the best consistency of the peanut butter layer, it’s best to slightly compromise and use a no-stir peanut butter spread. The brand I use contains organic peanuts, palm oil, sugar, and sea salt.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use melted coconut oil or macadamia nut oil instead of avocado oil. Try mixing a small amount of pure vanilla extract into the melted chocolate. Try ½ teaspoon.You can also mix a pinch of cinnamon into the melted chocolate. Not everyone likes this flavor combination though, so proceed with caution!
Serving suggestions
These tasty cups are wonderful all on their own. Sometimes when I host, I serve a big dessert platter with these cups, keto chocolate chip cookies, chocolate-covered strawberries, and keto brownies.
Storing leftovers
You should keep the leftovers in the fridge, in an airtight container. They last for about a week. Remember to take them out of the fridge 30 minutes before you plan on enjoying them. Chocolate is always best at room temperature.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
