These healthy peanut butter cups are perfect for Reese's fans that want a delicious sugar-free treat. This easy recipe only needs 5 simple ingredients & 15 minutes to make. The combination of creamy sweet peanut butter & layers of chocolate is decadent & divine yet also keto, low-carb, low-sugar, dairy-free, vegan, & gluten-free.
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.
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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
Ingredients
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
- PBFit
- 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
1 - 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.
2 - 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.
3 - 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.
Storage
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.
FAQ
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.
Product Recommendations for this Recipe:
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Healthy Peanut Butter Cups (Keto & Vegan)
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
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Amount per serving | |
| Calories | 185 |
| % Daily Value* | |
| Total Fat 17.8g | 23% |
| Saturated Fat 13.6g | 68% |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 3% |
| Total Carbohydrate 3.1g | 1% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 1.5g | |
| Protein 3.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 6mg | 0% |
| Iron 1mg | 7% |
| Potassium 14mg | 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. | |
Nutrition
Did you make this The Short Order Cook Recipe?
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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.
carly says
I wanted to like these. They are so cute and LOOK just like a reese's, but unfortunately they taste like coconut oil.I'd reduce the coconut oil by half.
Angela says
I am sorry they were not to your liking. Coconut oil is one of the main ingredients to help keep this recipe low-carb, keto, & has many health benefits. Let me know if you give it a try with less & how you like it. Thanks for the comment.
Judy Weed says
Is it okay to use the monk fruit sugar instead of the powder?
Angela says
I have not tried it with the regular granulated monk fruit. Since this is not cooked, the sugar may not dissolve & give you a smooth consistency. Let me know if you try it and how it works out.
Rebecca says
Can you suggest a brand of pure monk fruit sweetener and provide the measurement for that? (The ones with Erythritol cause us major digestive issues and we can’t use that).
Angela says
Yes you can try splenda or use a pure monk fruit like IT's JUST MONK FRUIT brand which you can get through Amazon. I did not try it in this particular recipe but have with others. The taste is great but the packaging can be tricky. Without any fillers the pure monk fruit is so light and powdery it can just PUFF up and make a mess / a bit of waste if you are not careful opening it. I hope this helped and let me know what you think.