With Halloween approaching and candy flooding the aisles at the grocery stores, I know my Keto friends will appreciate this Keto Reese's peanut butter cup recipe. It combines chocolate and peanut butter in one dessert for the most notoriously perfect pairing, but without the carbs or sugar.
Who doesn't love Reese's peanut butter cups? I don't think those types of people exist and if they do, I don't want to know them. Peanut butter and chocolate are really meant to be together. Debating that is futile.
These low carb peanut butter cups are all the fun without the sugar. With just 4 grams of net carbs per large peanut butter cup, these are the perfect treat whether it is Halloween or anytime.
Where To Find Low Carb Milk Chocolate
You can usually find some variety of low carb chocolate chips at most grocery stores. I used Bake Believe Milk Chocolate Chips which I purchased at our local Walmart. I wasn't able to find the milk chocolate variety on Amazon, only white, semi-sweet and dark.
Another brand I would recommend (usually my preferred brand, when I can find them) is Lilly's Milk Chocolate Chips. I like the Choc Zero brand as well, but haven't experimented with using them in recipes and they tend to be more expensive.
Most low carb chocolate chips will react similarly in a recipe, so pick the brand you like and tolerate best.
What Type Of Peanut Butter Should I Use?
Use unsweetened peanut butter that only contains peanuts and salt. This is very important to get the flavor of Reese's and also make these cups low carb.
These are the brands I would recommend:
- Smucker's Creamy Natural Peanut Butter
- Adam's Organic Creamy Peanut Butter
- Laura Scudder's Old Fashioned Smooth Peanut Butter
- Santa Cruz Organic Creamy Peanut Butter
- Kirkland's Organic Creamy Peanut Butter
You should be able to find one of these brands at your local grocery store.
Can I Make These Peanut Butter Cups Smaller?
These peanut butter cups are pretty large. They are about twice the size of Reese's cups. You can make them thinner by dividing the recipe into 18-24 servings. You'll follow the recipe as written but the layers of peanut butter and chocolate will just have to be thinner.
Divide the chocolate for the first layer evenly among the desired amount of cups. The layers should be thin, just enough to cover the bottoms. Fill the bottom with peanut butter, spread slightly and then top with another thin layer of chocolate.
I use Lakanto Powdered Monk Fruit sweetener in this recipe. You could use your preferred powdered sweetener. Powdered allulose or powdered erythritol (like Swerve) would be good options. You will just have to adjust to taste because all low glycemic sweeteners are different.
Any powdered sweetener should work in this recipe, but avoid using a granulated or liquid sweetener as this will change the consistency.
Taste the peanut butter mixture!
Some people prefer more sweetness or saltiness. I like my peanut butter more on the salty side and less sweet. My preference is to add ½ tsp. of salt. I find the chocolate is plenty sweet enough to provide balance. When sweetening, I keep the ¼ cup + 2 tbsp. of powdered monk fruit sweetener, but you might like a little more or less depending on your preference.
Soften the butter, but do not melt!
Soften the butter on the counter for at least 30-60 minutes. This will allows it to blend smoothly with the peanut butter. Do not put it in the microwave to melt!
Use silicone baking cups.
Silicone muffin tin liners really work the best. I have used paper muffin liners and although they work, you will always get some chocolate stuck to the paper. I use these silicone baking cups all the time in the kitchen and they are super effective. Plus they are reusable!
- Keto Cream Cheese Blondies
- Low Carb Whipped Cream
- Keto Lemonade
- Low Carb Pumpkin Cream Cheese Muffins
- Keto Cheesy Garlic Bread
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Keto Reese's Peanut Butter Cups
- Electric hand mixer
- Muffin tin
- Silicone muffin liners
- Mixing bowls
Peanut Butter Filling
- 1 ½ cup Low carb milk chocolate chips I used Bake Believe
- 1 ½ tbsp Butter
- Line a muffin tin with silicone muffin liners.
- Add ½ cup of the chocolate and ½ tbsp. of the butter to a microwave safe bowl. Microwave for 15 seconds and then pull out and stir. Microwave in 15 seconds intervals, stirring every 15 seconds until the chocolate is smooth and silky. Be careful not to overcook.
- Fill the bottoms of the silicon muffin liners evenly with the melted chocolate. Spread the chocolate over the entire bottom using a spoon. Place in the freezer to harden.
- While chocolate hardens, combine ingredients for peanut butter filling in a mixing bowl. Make sure butter is fully softened but not melted. Using an electric hand mixer, beat until everything is incorporated and the mixture is smooth. Taste and adjust the salt and sweetener to your tastes if needed. Set aside.
- Once chocolate has hardened, top with a hearty scoop of the peanut butter filing and spread. Place back in freezer.
- Add 1 cup of the chocolate and 1 tbsp. of the butter to a microwave safe bowl. Microwave for 15 seconds and then pull out and stir. Microwave in 15 seconds intervals, stirring every 15 seconds like in step 3.
- Spoon chocolate evenly on top of the peanut butter in each muffin liner and spread. Once all peanut butter has been topped with chocolate, pick up the muffin tin and gentle tap the bottom on the counter top several times to get the chocolate to settle evenly.
- Place in the fridge for 10 minutes to harden.