Reese’s Peanut Butter Cups are my favorite! I wouldn’t be surprised if those little cups of deliciousness accounted for a good portion of weight regain over the two decades I struggled with weight loss.
Snacking on any old dark chocolate peanut butter cups you find at the grocery store won’t help with results on a ketogenic diet. Even the low carb peanut butter cups at Whole Foods could have too many net carbs, which can keep you out of ketosis.
That’s precisely where these homemade peanut butter cups come in handy. You can have your keto chocolate peanut butter cups and lose weight too 😉
I lost more than 100 pounds on a keto diet with fat bombs filled with simple ingredients like these. I definitely have a few keto tips and tricks to use fat bomb recipes to ramp up fat loss on a low-carb diet.
Let’s review how to make these low-carb peanut butter cups, along with some tips I have to get even better results with a high fat, low carb diet.
Before I get into the recipe, it’s my duty to let you know there may be affiliate links throughout this blog where I receive a small commission. Those pennies I receive add up to keep my healthy fat blog afloat.
I also do my best to drop links for the same info that’s helped me lose 100 pounds, so hopefully you click through so this info can help you too!
Alright, let’s get to those detailed instructions.
Melt the dark chocolate together with 4 tablespoons of butter in a small saucepan over medium-low heat. Place the saucepan with the melted chocolate mixture aside to cool. This step is important to avoid curdling when you add the heavy cream.
Once cooled, whisk in the heavy cream and vanilla extract. Combine well. Add the chocolate layer to the lined muffin tins in 1/2 tablespoon increments. Place the tray in the freezer for five minutes.
While you’re waiting for the first layer to harden, please allow me to go on a slight rant when it comes to chocolate keto recipes.
I chose to stop adding sweeteners to all of my keto recipes a few years back. While that’s not where this rant is headed, you can learn why I quit keto sweeteners for good here.
That also means I now use a higher quality melted down chocolate bar in most of my easy recipes instead of unsweetened chocolate or cocoa powder.
While some keto advocates will tell you dark chocolate isn’t keto friendly because it has a small amount of added sugar, I personally feel like at least our bodies understand how to process a little bit of real sugar.
Do our bodies know how to process a sweet treat filled with sugar alcohols like those found in Lily’s chocolate chips?
Since most people struggle with gas pains or other unattractive digestive symptoms soon after eating these sugar free chocolate chips, my guess is no.
Everyone is different, which means different approaches work for different people. I love to see our students take their keto diet to the next level by ditching keto friendly sweeteners for good.
Many low carb dessert recipes are made with ingredients like natural peanut butter, almond butter or other healthy fats that already have a natural sweetness to them. If you keep loading up your low carb chocolate fat bombs with highly palatable sweeteners, it will be difficult for your taste buds to adjust to the sweetness in real foods.
All of this to say, you can add sweeteners to this keto peanut butter cups recipe if you’re still accustomed to very sweet treats. Next time you make this recipe, try adding a little bit less. Continue to follow this process until your taste buds adjust to requiring very little sweetener at all.
If you’re unsure which keto sweeteners to use, check out my free Keto Sweetener guide. You’ll learn my favorite low carb sweeteners to add to recipes like this, while still losing weight on a keto diet.
OK, so maybe that minor rant really did take then entire 5 minutes to read while you waited for the first layer to harden. Let’s move on to the next step, which is the peanut butter filling portion of the recipe.
Melt 4 tablespoons of butter in a small saucepan. Combine the peanut butter, melted butter and vanilla extract in a mixing bowl. Stir the peanut butter mixture well with a whisk.
Remove the tray from the freezer. Spoon the peanut butter layer on top of the chocolate layer in 1/2 tablespoon increments. Place the mini muffin pan in the freezer until firm, typically 20-30 minutes.
Once the fat bombs are firm, store them in the freezer or fridge in an airtight container. I typically store most of my fat bombs in the fridge in a Ziploc bag.
Keep scrolling for the nutrition info and full recipe card. Don’t forget to save this keto peanut butter cup recipe to your favorite keto Pinterest board.
If you’re brand new to keto, check out our free Keto MasterClass. You’ll learn 3 big mistakes most keto dieters make that keep them stuck.
Dark Chocolate Peanut Butter Cups
Keto dark chocolate peanut butter cups with no added sweeteners.
- Prep Time: 15 mins
- Cook Time: 25 mins in freezer
- Total Time: 40 mins
- Yield: 24 fat bombs 1x
- Category: Keto Fat Bomb Recipes
- Method: Stove top and Freezer
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 3 oz dark chocolate
- 4 tbsp butter
- 3 tbsp heavy whipping cream, room temp
- 1/2 tsp vanilla extract
Peanut Butter Layer:
- 3/4 cup peanut butter
- 4 tbsp butter, melted
- 1/2 tsp vanilla extract
- Line a mini muffin tray with mini muffin tins
- Melt dark chocolate and 4 tbsp butter together in a saucepan over medium-low heat.
- Once melted, set aside for a few minutes to avoid curdling when you add the heavy cream. Adding cream that is at room temperature will also help this.
- Once cooled, whisk in the heavy cream and vanilla extract. Combine well.
- Add the chocolate layer to the lined mini muffin tins in 1/2 tbsp increments.
- Place in the freezer to firm for 5-10 minutes.
- Combine the peanut butter, 4 tbsp of melted butter and vanilla extract in a mixing bowl.
- Use a hand mixer on medium speed to combine the mixture well.
- Remove the firmed chocolate layer from the freezer. Spoon the peanut butter layer over the chocolate layer in 1/2 tbsp increments.
- Place in the freezer for an additional 20-30 minutes.
- Once solid, store in an airtight container or a Ziploc bag in the freezer or fridge.
- Serving Size: Recipe Serves 24
- Calories: 112.6
- Sugar: 1.2
- Sodium: 32.9
- Fat: 10.5
- Saturated Fat: 4.9
- Trans Fat: .2
- Carbohydrates: 2.9
- Fiber: 1
- Protein: 2.4
- Cholesterol: 12.3
Keywords: Keto Dark Chocolate Peanut Butter Cups, Low Carb Peanut Butter Cups, Peanut Butter Cups Fat Bomb Recipe