Low Carb Peanut Butter Cups

Low Carb Peanut Butter Cups

Low Carb Peanut Butter Cups made with just 5-Ingredients. The perfect healthy dessert for those chocolate peanut butter cravings. These also Keto friendly Peanut Butter Cups will not disappoint.


Chocolate Layers
  • 1/2 cup butter (or coconut oil)
  • 1/2 cup unsweetened cocoa powder
  • 2 Tablespoons powdered erythritol

Peanut Butter Layer
  • 1/2 cup no sugar added creamy peanut butter
  • 3 Tablespoons butter (or coconut oil)
  • 2 Tablespoons powdered erythritol


  1. Prepare a muffin tin with muffin liners. A normal muffin tin or Mini Muffin Tin both work. 
  2. Create a double boiler system by taking a small sauce pan and a fill halfway with water. Bring water to a boil. Turn heat down to low.
  3. Take a glass bowl and place directly over the saucepan.
  4. Add butter, cocoa powder and powdered erythritol into glass bowl. Whisk together until everything is melted and chocolate is smooth.
  5. Pour a small amount of chocolate on bottom of muffin liners. Chill in freezer 5 mins.
  6. In a microwave safe glass bowl melt together peanut butter, butter, powdered erythritol. Microwave 30 seconds, stir and continue this process until mixture stirs together until smooth.
  7. Spoon peanut butter layer into a small ziploc bag. Snip the edges and squeeze peanut butter layer into center of chilled chocolate layer. Chill 5 mins.
  8. Pour remaining chocolate over each peanut butter cup.
  9. Chill peanut butter cups for 10-15 minutes. Store in an airtight container and best to be stored in the refrigerator up to 7-8 days.

This article adapted from this site