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Keto Peanut Butter Cups

I've been a big fan of peanut butter cups my whole life, but I wanted to make one that would be a bit more friendly for those who follow the Keto lifestyle.  I make a peanut butter fat bomb that is amazing, but I wanted to have a more Reese's style experience.

I read a lot about how different people made the cups, but again, I wanted a more peanut butter cup experience, and I wanted them bite-sized. The mini muffin pan seemed the way to go, along with the small candy cups.  The fluted ones were a bit hard to peel, but once I got the hang of it, it went quickly.

The worst part is all the waiting for the cups to solidify.  Also, choosing to make the mini ones takes a lot more work than if I made the standard sized ones.  The powdered erythritol is a must, don't try to use the granular stuff. It doesn't dissolve like sugar and you will taste all the granules.

Yield: 24

Keto Peanut Butter Cups

Keto friendly peanut butter cups.
prep time: 5 Mcook time: 30 Mtotal time: 35 M



How to cook Keto Peanut Butter Cups

  1. Line a mini muffin pan with the small candy fluted liners.
  2. Melt half the Lily's chips in a saucepan with half of the coconut oil.
  3. Place about 1/2 t of the melted chocolate in each cup.
  4. Swirl the chocolate a bit so it goes up the sides of the cup.
  5. Refrigerate while you make the peanut butter filling.
  6. Melt the peanut butter and coconut oil in the microwave in 15 second intervals.
  7. Stir, add in powdered erythritol and salt.
  8. You may add in 1 t of peanut flour or hazelnut flour if the mixture seems too thin.
  9. Spoon a bit of the peanut butter into the chocolate cups.  When all the cups are filled, tap the mini muffin tin on the counter to release air bubbles.
  10. Place in the refrigerator while melting the chocolate and coconut oi.
  11. Melt the remaining chocolate and coconut oil with the leftovers from the chocolate above.  
  12. Pour chocolate over the peanut butter.  Tap to release bubbles. Use a metal spoon to smooth the tops.
  13. Place in the refrigerator until cups are solid.
  14. Remove candy papers if desired before serving.
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Created using The Recipes Generator
Happy #PBchocSat! Thank you to Erin from The Spiffy Cookie for organizing this event!
Satisfy your peanut butter and chocolate cravings by checking out all the recipes we made:
Buckeye Trail Mix by The Spiffy Cookie
A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
Buckeye Crunch Popcorn by Palatable Pastime
Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
Muddy Buddy Rice Krispie Treats by Kate's Recipe Box
Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
Chocolate Peanut Butter Cupcakes by Daily Dish Recipes
Peanut Butter and Chocolate Shortbread Bars by Karen's Kitchen Stories
Chocolate Peanut Butter Bundt Cake by The Redhead Baker
Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
Keto Peanut Butter Cups by Our Good Life
Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Would you like to comment?

  1. They look wonderful. I don't think anyone would know unless you told them they were keto.

  2. I don't think I'd be able to stop eating these! They look so good!

  3. These look delicious and I love that they are keto-friendly! I'm here to high five you because you got my peanut butter joke (not many people seemed to, lolol). :) Wishing you a wonderful day!


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