3 Ingredient Keto Peanut Butter Cups

Love all things keto and chocolate? Try my keto chocolate bars, keto bark, and keto fudge next! I have a minor addiction to Reese’s peanut butter cups, but when I’m rocking that low-carb lifestyle, I have to peel my hand from the candy jar. Thankfully, making my favorite candy is kind of my job. According to my friends, my sugar-free peanut butter cups have been the highlight of my career!

Why I love this recipe

Made with 3 ingredients. All you need is peanut butter, sugar-free chocolate chips, and a little coconut oil. Quick to make. The most time-consuming task is waiting for the chocolate to set–but that’s what freezers are for! The perfect texture. The peanut butter filling is firm but creamy, and the chocolate has the perfect bite. You won’t be able to stop with one! Diet-friendly. They’re naturally gluten-free, sugar-free, and easy to make vegan (or even nut-free). Cheaper. OG Reese’s aren’t very expensive, but their sugar-free counterparts cost upwards of $3 per cup! Mine cost a fraction of that.

Ingredients needed

Chocolate. I use my sugar-free chocolate chips, but any store-bought variety will work. You can also use a chopped-up sugar-free chocolate bar. Coconut oil. Just a little to make the chocolate exterior smoother and easier to bite into. Peanut butter. Look for drippy peanut butter with no added sugar. Natural peanut butter can work, but make sure it’s very creamy (some natural brands tend to be quite thick).

How to make keto peanut butter cups

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Refrigerate. Refrigerate the molds for at least an hour for the chocolate to firm up.

Arman’s recipe tips

Make them vegan. Use sugar-free and dairy-free chocolate chips. Swap the peanut butter. Use almond butter, cashew butter, or for a nut-free version, use tahini or sunflower seed butter. Make smaller peanut butter cups. This recipe makes larger peanut butter cups, but if you want them to be the size of Reese’s, I suggest using a mini muffin tin.

Storage instructions

To store: Chocolate peanut butter cups can be stored in an airtight container at room temperature for up to one month or in the refrigerator for up to three months. Thicken the peanut butter mixture. Add 1-2 tablespoons of almond flour or coconut flour. Sweeten the filling. The filling in these cups is NOT sweet, so if you want added sweetness, whisk in some sugar-free powdered sugar to taste. Top the cups with sea salt to bring out the natural sweet flavor. To freeze: Place the peanut butter cups in a ziplock bag and store them in the freezer for up to six months.