These keto peanut butter cups are a simple, delicious three-ingredient fat bomb recipe and make an ideal low-carb snack.
Yes — just three ingredients and a small extra step for an even better texture and presentation. They’re quick to make and perfect when you want a high-fat, low-carb treat.
Table of contents
- Keto Peanut Butter Cups Ingredients
- Keto Cups Tips
- Frequently Asked Questions
- How To Store Keto Cups
- Related Topics
Keto Peanut Butter Cups Ingredients
Sugar-free dark chocolate: A high-cocoa dark chocolate works best. I often use a 95% bar, but stevia- or erythritol-sweetened dark chocolate is also suitable. Choose one you like for the best flavour.
Butter: Salted butter adds a nice balance; use a good-quality butter and melt it with the chocolate for a smooth shell.
Peanut butter: Smooth peanut butter gives the creamiest filling. Use a natural, no-sugar variety for keto-friendly results.
Keto Cups Tips
- Line a standard muffin tray with six small paper cupcake liners.
- Melt the chocolate and butter together using a double boiler or short bursts in the microwave, stirring until fully combined and glossy.
- Pour about half the melted chocolate into the bottom of each liner to form the base. Freeze for 10 minutes, or until firm.
- Add roughly a teaspoon of peanut butter to the center of each chilled chocolate base. Try to keep the filling away from the edges to create a distinct centre layer.
- Return the tray to the freezer for another 10 minutes so the peanut butter firms slightly.
- Top each cup with the remaining melted chocolate to seal the filling, then chill in the freezer or refrigerator until set.
Tip
Let the peanut butter cool slightly before placing it on the chocolate base. This helps keep the dollop neat and prevents it from spreading to the sides. If it does touch the edges, simply smooth it into a thin layer — it still tastes great.
This recipe yields six small peanut butter cups using standard cupcake liners. You can scale it up or make larger cups, but note each small cup is relatively high in calories — roughly 280–300 kcal — so enjoy them as a snack rather than a meal replacement.
Frequently Asked Questions
Can I use other fillings if I’m allergic to peanuts?
Absolutely. If you’re avoiding peanuts or tree nuts, there are several tasty alternatives:
- Coconut-based filling: Use solid coconut oil (4 tablespoons) mixed with a little peppermint extract and 1 tablespoon powdered erythritol for a peppermint-style fat bomb. Use powdered erythritol so the filling stays smooth.
- Cream cheese filling: Mix cream cheese with a splash of vanilla, rum extract, or other flavouring for a creamy, nut-free centre.
Both options keep the recipe low-carb while offering different textures and flavours.
How To Store Keto Cups
Store the peanut butter cups in the refrigerator for up to one week. For longer storage, freeze them in an airtight container for a few weeks. If frozen, let cups sit at room temperature for about 15 minutes before eating so they soften slightly and the flavours open up.
Related Topics
- Keto Cheesecake Popsicle Recipe
- Keto Cheesecake Fat Bombs
- Keto Pumpkin Pie Fat Bombs
- Chocolate Cake Fat Bombs
Recipe
Ingredients
Chocolate
- 120 g Sugar-free dark chocolate (melted) 4 oz (Melted)
- 100 g Butter 3.5 oz (Melted)
Filling
- 4 Tbsp Peanut butter
- Pinch of salt (optional)
Instructions
- Place six paper cupcake liners into a muffin tray.
- Melt the chocolate and butter together using a double boiler or microwave, stirring until smooth.
- Pour half of the melted chocolate into each liner to create the bases. Freeze for 10 minutes until firm.
- Add about a teaspoon of peanut butter to the center of each chilled base, keeping it away from the sides if possible.
- Freeze for another 10 minutes to set the filling slightly.
- Top each cup with the remaining melted chocolate to seal the filling. Chill until fully set, then enjoy.
Tips & Notes:
Filling alternatives: If you’re allergic to peanuts or prefer other flavours, try a coconut oil and peppermint filling or a cream cheese-based centre flavoured with vanilla or another extract. Use powdered erythritol for smoothness if using a sweetener.
Storage: Refrigerate for up to a week or freeze for longer storage. Allow frozen cups to sit for about 15 minutes before eating.
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Use a personalised macro calculator to adjust serving sizes and track carbs, fats and protein for your goals.