These easy no-bake peanut butter cups are the perfect treat for those Reese's fans that are on a keto or low carb diet. To make homemade peanut butter cups fat bombs, it is as simple as making the low-carb chocolate layers, a fat-filled peanut butter layer, and freezing. The fat in these treats is coconut oil so there will be a slight coconut taste but the overwhelming flavor is absolutely peanut butter and chocolate flavor. These unreal peanut butter cup fat bombs are not only keto and low-carb approved but they are dairy-free, vegan, sugar-free, gluten-free, grain-free, and diabetic-friendly.
For anyone that is a fan of freezing your Reese's peanut butter cups, (like me!) this is a dream come true. If you are like me the craving for something sweet comes late at night and these are great peanut butter cup substitutes to keep you in ketosis instead of grabbing a store-bought one like Choczero, Justin's, or from Costco or Trader Joe's which compares to Atkin's or Slimfast. These peanut butter cups taste even better and are so easy to make. The best part is these are homemade and you can control the ingredients including the fat to overall calorie ratio.
Keto Peanut Butter Cup Recipe - Nutritional Information
FOR EACH - 155 calories - 15.65 fat - 1.4 net carbs - 2.6 protein
How to Make Homemade Keto Peanut Butter Cups
When making peanut butter cup fat bombs, I prefer monk fruit as my sugar substitute but you can use other kinds like Stevia. The amounts used are equal to the recipe listed below and are an easy swap. Below are the few ingredients needed to make a great low-carb peanut butter cup. All the ingredients for these fat bombs are vegan and dairy-free, unlike many other recipes. It is important to use unsweetened peanut butter and cocoa in this no-bake peanut butter and chocolate fat bomb. No one will guess these are low-sugar; nevertheless, the best sugar-free chocolate peanut butter cup recipe.
We like Adam's Natural Peanut Butter and think it is the best for a keto diet. I choose to use a combination of natural peanut butter and PBFit in these homemade keto peanut butter cups. The reason why I do this is after trying a few recipes, I liked the texture of this version better but it also is fewer overall calories, fat, and net carbs but also a bit more protein. This is made with regular PGFit, you can also buy a no-sugar version and have even fewer carbs. Compared to all peanut butter, by using a combination with PBFIT, it reduces the calories by 20 calories each – 1.5 less fat – .4 less net carb – adds .25 protein.
The hardest part about this simple recipe is making sure you have the silicone molds to make these. Below is the item that I used for this recipe and these ingredients will make 15 of them based on the size of the molds shown below. If you are in a pinch, you can use an ice cube tray, please note that the nutritional information is only for the amounts listed below so you can still make sure you use the same teaspoon amounts for each layer and the calories, fats, net carbs, and protein amounts will stay the same.
Best Keto Peanut Butter Cup Ingredients
Making the Chocolate Layer for the Best Keto Peanut Butter Cups
To make the homemade chocolate for the keto peanut butter cups, melt the coconut oil and add the cocoa and powdered monk fruit sweetener. Stir or whisk to combine so that it is smooth.
Best Keto Peanut Butter Cups chocolate mix
Making the Peanut Butter Layer for the Best Keto Peanut Butter Cups
To make the homemade peanut butter filling for the keto recipe, melt the coconut oil and add the peanut butter, PBFit, powdered monk fruit sweetener, pinch of sea salt, and optional vanilla extract. Stir or whisk to combine so that it is smooth.
Making the Peanut Butter layer
Pouring into Silicone Molds to Make the Fat Bombs
IMPORTANT: Silicone molds are floppy. It will be hard to move them once they are filled with a liquid. I highly suggest you put them on a stable base like a cutting board before you begin filling them. Once the molds and layers are ready, it is time to begin filling them up.
To each opening, you will put in the bottom 1 teaspoon of the chocolate. Then place in the freezer to set for 15-20 minutes.
Place molds on a solid surface
After the chocolate is frozen and looks like the photo below, you can begin adding the second layer. To each chocolate layer, now spoon in 2 teaspoon of the peanut butter mixture. Then place in the freezer to set for 15-20 minutes.
BONUS: if you have any leftover peanut butter mix - it is basically a peanut butter magic shell. Pour it over your favorite low-carb ice cream for an amazing sundae! Do not throw it out!
frozen chocolate layer
To each peanut butter layer, you add more chocolate. This time you will add about ½ teaspoon of the chocolate on top of the frozen peanut butter. Then place the peanut butter cups in the freezer to set for a minimum of a final 30 minutes.
frozen peanut butter layer
How to Store Keto Peanut Butter Cup Fat Bombs
After the last 30 minutes of freezing, the best peanut butter cups should be ready to eat and enjoy. Simply pop them out of the silicone molds and enjoy. Any that you are not eating right away can be easily stored in a freezer-safe container that is air-tight. They will last for up to a month but realistically they probably will be gone faster than that. These keto peanut butter cups are SO TASTY, they will not last long in your freezer.
Best Keto Peanut Butter Cups ready in the tray
Pop them out of the molds and eat!
Best Keto Peanut Butter Cups
Fat Bomb Recipe to Love
If you love these fat bombs and are a cheesecake or lemon fan, I highly recommend my other no-bake recipe for NO-BAKE LEMON CHEESECAKE FAT BOMBS.
PIN FOR SAFEKEEPING & SHARING!
Best Keto Peanut Butter Cups PIN
Product Recommendations for this Recipe:
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Best Keto Peanut Butter Cups
Equipment
- Silicone Molds
Ingredients
Chocolate Layers
- 6 TB coconut oil melted
- 1 & ½ TB cocoa powder
- ¼ teaspoon powdered monk fruit sweetener
Peanut Butter Layer
- ½ C coconut oil melted
- ½ C natural creamy peanut butter
- 4 TB PBFit powdered peanut butter
- 1 teaspoon powdered monk fruit sweetener
- pinch sea salt
- 1 teaspoon vanilla extract optional
Instructions
- For the chocolate layer: In a bowl combine the melted coconut oil with the cocoa and powdered monk fruit sweetener. Stir or whisk to combine so that it is smooth.
- To make the homemade peanut butter filling: In a bowl, combine the melted coconut oil with the peanut butter, PBFit, powdered monk fruit sweetener, sea salt, and optional vanilla extract. Stir or whisk to combine so that it is smooth.
- Place a silicone mold tray with 15 small openings onto a stable solid surface like a cutting board that is the same dimensions. This is important so that transferring the filled tray to the freezer is easy. The tray is "floppy" and hard to move once filled with the liquids.
- To each opening, you will put in the bottom 1 teaspoon of the chocolate. Then place in the freezer to set for 15-20 minutes.
- After the chocolate is frozen and looks like the photo below, you can begin adding the second layer. To each chocolate layer, now spoon in 2 teaspoon of the peanut butter mixture. Then place in the freezer to set for 15-20 minutes.
- To each peanut butter layer, you add more chocolate. This time you will add about ½ teaspoon of the chocolate on top of the frozen peanut butter. Then place the peanut butter cups in the freezer to set for a minimum of a final 30 minutes.
- After the last 30 minutes of freezing, the best peanut butter cups should be ready to eat and enjoy. Simply pop them out of the silicone molds and enjoy.
- Any that you are not eating right away can be easily stored in a freezer-safe container that is air-tight for up to a month.
Notes
FOR EACH – (1.5 teaspoon COCOA + 2 teaspoon PB TOTAL = )
155 CALORIES – 15.65 FAT – 1.4 NET CARBS – 2.6 PROTEIN
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deb Newton says
Excuse me while I wipe up the drool off my keyboard! OMG, these sound sooo good. Pinned!
*hugs*
deb
Angela says
You are excused - too funny! They are not too good because they are true!
Holly says
Frozen peanut butter cups are one of my favorites! I can't wait to try this recipe! I pinned it for later! Thank you so much! YUM!!
Angela says
You have good taste, I cannot be trusted with frozen peanut butter cups and why I tweaked a few recipes I found to make this version. It is so @^%& good! haha
Amanda says
Mouth watering! These look so incredibly good! Thanks for the heads-up on the Monk fruit sweetener.. Going to give that a try.
Angela says
Glad you found this recipe and I hope you will give the monk fruit sweetener a try.
Alexis Farmer says
I’m not doing Keto but these look amazing!
Angela says
My husband and daughter love them even though they are not keto or low carb.
Leeandra says
I love peanut butter cups, but I've never heard of monk fruit before.
Angela says
Thank you for your comment. Monk fruit is a natural sweetener that is low glycemic and great for sugar-free and diabetic diets.
Jill Canning says
These look super delicious!!!
Barbara says
Sounds amazing! Great recipe!
Angela says
Thank you.
Mikayla says
These look totally delish!!! Can’t wait to try them!
Emily Ackerman says
Peanut butter and chocolate is one of my favorite desserts ever! Thanks for posting!
Angela says
You are welcome.
Alice says
These look great and easy to make!
Elaina says
Yummy, healthier alternative to one of my favorite treats.
Charlene says
Anything with chocolate and peanut butter deserves attention. These look divine!
Angela says
Thanks, they are divine bites of chocolate and peanut butter.
Dee | Grammy's Grid says
YUM! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 17. Shared.
Helen at the Lazy Gastronome says
Those look so rich and delicious! Thanks for sharing at the What's for Dinner party. Hope the rest of your week is great!
Kirsten says
I adore Reece's, so these look AMAZING. Can't wait to try them!
Angela says
Thank you.
Marielle Melling says
These look soooo good! Thanks for sharing! I'm visiting today from the Wine'd Down Wednesday link up. Have a great day Angela!
Angela says
Thanks for visiting Marielle and have a great day also.
Kate - Gluten Free Alchemist says
These look delicious. I'm not on a keto diet, but this is tempting me to make the switch xx
Jeff says
Started the keto diet a few months ago and these are the first fat bombs that I have made that I love. I am now sorry I only made half a batch since I was not sure but I am sold. So good and easy to make.
Angela says
Glad you liked them Jeff and good luck on your keto journey!
Cindy Mailhot says
Those look deliecious.
Dee | Grammy's Grid says
CONGRATS! Your post is FEATURED at my #UnlimitedMonthlyLinkParty 18.
Angela says
Wonderful! Thanks so much Dee!
Mosaic Designs says
I don't know what to say except YUMMMM!!! This looks so so good, can't wait to make it.
Lisa says
These are seriously the best thing I have made since starting keto. I wasn't sure with the coconut oil but I am glad I gave them a try. There is a bit of coconut flavor but these are the best little guys. I may be making these a lot.
Angela says
They are addicting and glad you love them.