These healthy peanut butter cups are perfect for Reese's fans that want a delicious sugar-free treat. This recipe only needs 5 simple ingredients & is so easy to make. The combination of creamy sweet peanut butter & layers of chocolate is decadent & divine yet also keto & low-carb.
These healthy treats are a great snack or dessert when you crave something sweet. They have no sugar & fewer calories than my recipe for Old-Fashioned Peanut Butter Balls. So indulge without guilt!
This is a copycat of store brands like Choczero, Justin's, or from Costco, or Trader Joe's which compares to Atkin's or Slimfast. These peanut butter cups are healthier & taste even better. The best part is these are homemade and you can control the ingredients.
How Many Carbs & Calories
This recipe results in a version that is high in fat and low in carbs. That is what makes these also a keto-approved fat bomb. Here is a summary of how many calories, fats, carbs, & proteins are in each serving. See the recipe card for complete nutritional information.
FOR EACH - 185 calories - 17.8 fat - 1.9 net carbs - 3.3 protein
What to Love About this Recipe
- Easy no-bake recipe
- Only 5 ingredients
- Take less than 15 minutes to prep
- Lasts for months in the freezer
- Quick grab & go snack or dessert
- This healthy recipe is keto, low-carb, dairy-free, vegan, gluten-free, grain-free, and diabetic-friendly.
Here is all you need to make this recipe. It is important to use sugar-free or low-sugar peanut butter. Cacao powder gives a dark chocolate flavor that is rich & satisfying.
- Natural Creamy Peanut Butter
- Powdered Monk Fruit Erythritol Blend
- Coconut Oil
- Cocoa Powder
- Flaky Sea Salt - optional
- Vanilla Extract - optional
Peanut Allergy? Natural unsweetened almond butter can be used as a substitute.
I use PBFit in this recipe and no almond flour. This results in the best texture being creamy & not grainy. There is no honey, maple syrup, sugar, milk, or wheat in this recipe which makes it great for anyone with allergies, or dietary & lifestyle choices.
See the recipe card for amounts & full instructions.
How to Make Healthy Peanut Butter Cups
To make homemade peanut butter cup fat bombs, it only takes 10 minutes to prep & then let them set in the freezer. The hardest part about this simple recipe is making sure you have the right silicone candy mold to make these.
Here are the step-by-step instructions for making this recipe. It is a few steps to mix and layer the ingredients. Then the freezer does all the work.
- Make the Chocolate Layer
- Make the Peanut Butter Layer
- Layer & Freeze
Make the Chocolate Layer
To make the homemade chocolate, melt the coconut oil in a small mixing bowl that is microwave-safe. Add the cocoa and powdered monk fruit sweetener. Stir or whisk to combine so that it is smooth.
Make the Peanut Butter Layer
To make the homemade peanut butter filling, melt the coconut oil in a microwave-safe bowl. Add the peanut butter, PBFit, powdered monk fruit sweetener, a pinch of sea salt, and optional vanilla extract. Stir or whisk to combine so that it is smooth.
Layer & Freeze
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. 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!
To each peanut butter layer, you add more chocolate. This time you will add about ½ teaspoon of chocolate on top of the frozen peanut butter.
Sprinkle on some optional flaky sea salt at this time. Now place the peanut butter cups in the freezer to set for the 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. They are so pretty & fun.
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 healthy peanut butter cups are SO TASTY, they will not last long in your freezer.
They can also be stored in the refrigerator for up to 10 days. They will be softer in the refrigerator. Also, it is best not to stack them in a container or they may lose their pretty fluted shape that traditional peanut butter cups have.
This recipe is healthier than the classic ones you buy at the store. A package of Reese's Peanut Butter Cups has over 200 calories & 22 sugars! This recipe for a mini healthier version has 185 calories & 1.5g of sugars. These may have a high calorie count by volume but they are made with natural ingredients & most are unprocessed.
This recipe is created to make a version that is healthy but also keto-approved. By using a combination of cocoa, coconut oil, & monk fruit a smooth chocolatey layer that is low in carbs & high in fats is created. If you wish to substitute in your favorite sugar-free chocolate bar or chips, like ChocZero, go for it.
If you like your peanut butter nutty and want the same texture in a peanut butter cup, you can make the substitution. I have not tried it but the ratio of a 1:1 replacement as I have done in other recipes, like my small batch peanut butter cookies, should work.
Another 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!
Product Recommendations for this Recipe:
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Healthy Peanut Butter Cups (Keto & Vegan)
- Silicone Molds
- 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
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 17.8g||23%|
|Saturated Fat 13.6g||68%|
|Total Carbohydrate 3.1g||1%|
|Dietary Fiber 1.2g||4%|
|Total Sugars 1.5g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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