Keto peanut butter cups really save me when those late-night sugar monsters kick in. Anyone else rummaging through the pantry just wishing there was something sweet, but not full of carbs? Yup, been there. I used to think good candy was off-limits, until I started making these. You’re gonna laugh at how easy this is, especially when you see it pairs crazy well with something like this keto peanut butter smoothie. Let’s just get straight to it. 
Why make your own keto peanut butter cups?
Buy ’em at the store? Sure, but half the time store-bought “low carb treats” have icky fake sweetener, weird aftertastes, and some stuff I can’t even pronounce (and I grew up on processed food). I like to actually know what’s in my snacks, you know?
Homemade keto peanut butter cups are surprisingly good for more than just your appetite. You get that chocolate-peanut butter hit, but none of the guilt. Way less sugar, hardly any carbs—plus, nobody is sneaking in mystery oils or preservatives. Taste? Miles better than the packaged stuff. And here’s the kicker: my teens, who claim to despise anything with the word “keto,” will devour these before they even cool. I’m serious, make a double batch or they’re gone in under an hour.
Oh, and money-wise—making your own is almost always cheaper. More snacks for less cash? That’s just sweet logic. 
How to make keto peanut butter cups
I’m about to sound like one of those late night TV pitchers, but honestly, you just need a few basic pantry things. Grab unsweetened chocolate, no added sugar peanut butter (extra points if you make your own), and a decent sugar substitute, like powdered erythritol or monk fruit. Do NOT use chunky peanut butter unless you love chaos and uneven layering.
First off, you melt your chocolate with a little coconut oil, so it pours smooth. Drop a bit into cupcake liners or silicone molds. Freeze it, just a few minutes—seriously, go scroll your feed for five and it’ll set.
Next, mix your peanut butter with a smidge of sweetener and maybe a pinch of salt (I use salty PB already, so I skip it sometimes). Plop a spoonful onto the chocolate. Freeze again, short and sweet.
Last layer: pour the rest of your chocolate over the peanut butter. Back into the freezer for ten more minutes (yes, I’m always impatient and check at eight). Done. Peel and eat. Your homemade keto peanut butter cups are gonna look weirdly rustic—like ~not Instagram-model perfect~. That’s totally fine.
Also…if you want to get all fancy, add a sprinkle of flaky sea salt up top. Whoa.
Armans recipe tips
Let me give it to you straight—I used to mess these up by rushing. Biggest tip? Patience. Okay, and this:
If your chocolate isn’t melting down glossy, it probably needs more oil. You want it pourable, not chunky.
Use a silicone mold if you have it. No wrestling with paper wrappers later. Trust me—I’ve destroyed too many perfect keto peanut butter cups with sticky paper.
I get wild and add chopped peanuts into the center sometimes—they taste like something from a five-star restaurant’s dessert menu. Or at least a gas station on the Texas border, which is sometimes just as great.
Don’t over-sweeten the peanut butter. Peanut butter has flavor—let it shine. If you go too heavy on the sweet, it’s sickly. Dial it back, taste, THEN add more. I learned that the hard (and sticky) way.
One more thing: keep these in the fridge. They melt fast if you live where the sun actually shines.
“I never thought keto peanut butter cups could taste this close to the real deal. Even my picky kid scarfed them down—new family favorite!”
-Jen, neighbor, fierce snacker
More Keto Recipes with Peanut Butter Flavor
Look, if you’re peanut butter obsessed you are absolutely not alone. On days when I want something other than the classic cup, I whip up a batch of this keto peanut butter smoothie or even add a dollop of PB to my keto pancakes. And honestly, peanut butter is basically a requirement for making it through January around my house.
Toss a swirl into chia pudding, melt it over berries, or mix with cocoa powder for a “lazy fudge” situation. The world is short on answers and long on ways to eat peanut butter.
Heck, switch it up and go almond butter or hazelnut if you’re feeling wild. But really, peanut butter gets my vote 99 out of 100 days.
Secrets to Keto Baking!
Everyone online acts like keto baking is some kind of tough science, but honestly? It’s forgiving—as long as you keep a couple of things in mind:
- Bake in small batches. Then you don’t go overboard and eat the whole tray at once.
- Always let keto desserts chill—seriously, things taste better a little cold.
- Use parchment paper. Sticking is your enemy, friend.
- Got extra chocolate? Pour it over nuts or berries for a “clean out the fridge” treat.
Keto peanut butter cups are literally the gateway drug to better keto baking. Start simple, then go down the rabbit hole of more ambitious things if you want.
Common Questions
How long can I store keto peanut butter cups?
Honestly, they’ll last about a week in the fridge. Good luck making them last that long with snackers around.
Can I use almond butter instead?
Go for it. They’ll taste a little different but still solid. Cashew works too, if you’re feeling rebellious.
Is coconut oil necessary?
It helps the chocolate set properly and keeps it snappy. You can skip it, but I don’t recommend.
Do I need fancy chocolate?
Nope, just get unsweetened baking chocolate. Add your own sweetener.
Why do mine stick to the liners?
Try silicone molds, or spray your paper with a bit of oil.
These Peanut Butter Cups Will Totally Change Your Snack Game
So there you have it. Keto peanut butter cups are the tasty fix for every sweet tooth out there (without blowing up your carb count). You don’t need chef skills—heck, you barely need a working microwave. If you’re still hungry for more super EASY keto peanut buttery recipes, there are gems like Keto Peanut Butter Cups – All Day I Dream About Food, 3-Ingredient Keto Peanut Butter Cups – The Big Man’s World ®, and even a Sugar Free Keto Peanut Butter Cups (How To Video) – Sugar-Free … that’ll send you down a delicious rabbit hole. Try these cups today, stash a batch for later, and maybe—just maybe—share one or two with your favorite humans. You’ve totally got this!
Keto Peanut Butter Cups
Ingredients
Chocolate Layer
- 1 cup unsweetened baking chocolate Can be found in the baking section.
- 2 tablespoons coconut oil Helps with chocolate consistency.
Peanut Butter Filling
- 1 cup no added sugar peanut butter Creamy texture is recommended, avoid chunky.
- 2 tablespoons powdered erythritol or monk fruit Adjust sweetness according to preference.
- 1 pinch salt Optional, depending on peanut butter used.
Instructions
Preparation
- Melt chocolate with coconut oil until smooth.
- Pour a small amount into cupcake liners or silicone molds and freeze for a few minutes.
Filling
- Mix peanut butter with sweetener and salt.
- Place a spoonful of the peanut butter mixture on the chocolate layer and freeze again.
Final Layer
- Pour the rest of the melted chocolate over the peanut butter layer.
- Freeze for another 10 minutes until set.
- Peel from molds and enjoy!