Keto Peanut Butter Cups
Published April 24, 2026
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These keto peanut butter cups are my easy, 4-ingredient take on a Reese’s copycat, with a creamy peanut butter center wrapped in a sugar-free chocolate shell. They come together fast and hit that sweet, chocolatey craving without the carbs.
If you love Reese’s peanut butter cups but don’t love the sugar, this is the recipe I keep coming back to. These are my go-to keto dupe, and they honestly don’t take much time at all to make. I’ll usually make a big batch, stash them in the freezer, and just grab one whenever that chocolate-peanut butter craving hits. They hold up great frozen and taste just as good, maybe even better straight from the freezer.
I actually came up with this recipe for my son because he went through a serious peanut butter cup phase… like, would eat the whole bag if I let him. I didn’t love the idea of all that sugar, so I started testing a homemade version that would still feel like a treat but fit into the way we eat. It took a little tweaking to get that classic balance of a firm chocolate shell with a creamy peanut butter center, but once I nailed it, these became a regular in our house.
What I love most…
- Just a handful of ingredients and minimal prep.
- No complicated steps, no special equipment, just melt, mix, and layer.
- The peanut butter filling is smooth and rich without being overly sweet.
- The sugar-free chocolate coating gives you that snap you expect from a peanut butter cup.
- You can also control the sweetness level, which I prefer since a lot of store-bought versions lean way too sweet.
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Ingredients
16 oz sugar-free dark chocolate chips -
1/2 cup creamy peanut butter
-
2 tablespoons butter, softened
-
1/4 cup + 2 tablespoons powdered sugar-free sweetener
Step by Step Instructions
Step by Step Instructions
Line a muffin pan
Line an 18-cup muffin tin (or work in batches using a standard 12-cup pan) with paper cupcake liners.
Melt chocolate
Melt half of the chocolate using a double boiler for more control or the microwave for speed. If using the microwave, add the chocolate to a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth, about 3–4 rounds.
- 8 oz sugar-free dark chocolate
Chocolate bottom
Spoon the melted chocolate into each liner, just enough to cover the bottom of all 18 cups. If needed, tap the pan firmly on the counter to spread the chocolate into an even layer. Place in the freezer for about 15 minutes, or until set.
Peanut butter center
While that layer chills, beat together the peanut butter, butter, and powdered sweetener with a hand mixer for about 1 minute, until smooth and creamy. Taste and adjust sweetness if needed. Divide the peanut butter mixture evenly between the 18 cups, then tap the pan on the counter again to smooth it out. Freeze for another 15 minutes until firm.
- 1/2 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/4 cup + 2 tablespoons powdered sugar-free sweetener
Final chocolate shell
Melt the remaining chocolate and spoon a small amount over each cup to cover the peanut butter layer. Tap the pan after each addition to level the tops. Return to the freezer for a final 15 minutes, or until fully set.
- 8 oz sugar-free dark chocolate
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What kind of peanut butter can I use?
Use a creamy, no sugar added peanut butter, ideally one where the only ingredients are peanuts and salt. This gives you the best texture and keeps the flavor clean without any added sugars or fillers.
Can I make these dairy-free?
Yes, just use dairy-free sugar-free chocolate and skip any butter if your recipe includes it, or swap in coconut oil.
