Vegan Sugar-Free Keto Peanut Butter Cups
Rich chocolate cups filled with creamy peanut butter create the perfect keto-friendly treat using only five simple ingredients. The combination of sugar-free dark chocolate, coconut oil, and erythritol delivers all the indulgence of traditional peanut butter cups without the carbs. These homemade confections are ideal for anyone following a ketogenic diet or managing blood sugar levels. The three-layer construction with chocolate base and top surrounding a sweetened peanut butter center mimics the classic candy while staying completely sugar-free and low-carb.
Ingredients
- 10 ounces dark chocolate, sugar-free, divided
- 5 tablespoons coconut oil, sugar-free, divided
- ½ teaspoon vanilla extract, sugar-free, divided
- 3 ½ tablespoons creamy peanut butteralmond butter1:1 rationut-free alternativeketopeanuts-freeadds dairy
similar texture and flavor profile
Full guide → - 2 teaspoons coconut oil
- 4 teaspoons erythritol, sugar-free, divided
- 1 ½ teaspoons peanut flour
- ⅛ teaspoon vanilla extract, sugar-free, divided
- 1 pinch sea salt, sugar-free, divided
Instructions
- 1
Line muffin pan with parchment paper liners
- 2
Melt half the chocolate and half the coconut oil in double boiler, stirring frequently
- 3
Stir in half the vanilla extract
- 4
Fill bottom of cups evenly with chocolate mixture
- 5
Freeze for 10 minutes until top is firm
- 6
Heat peanut butter and coconut oil in double boiler or microwave
- 7
Stir in erythritol, peanut flour, vanilla, and sea salt until smooth
- 8
Adjust sweetener and salt to taste
- 9
Spoon peanut butter mixture onto center of each chocolate cup
- 10
Freeze for another 10 minutes until top is firm
- 11
Melt remaining chocolate and coconut oil
- 12
Stir in remaining vanilla extract
- 13
Pour chocolate over peanut butter layer to cover completely
- 14
Return to freezer for 20-30 minutes until completely firm
Tips
Use candy molds instead of muffin pans for more authentic peanut butter cup shapes and easier removal.
Let chocolate cool slightly before pouring to prevent melting the peanut butter layer underneath.
Store in airtight container in refrigerator to maintain firm texture and prevent melting.
Good to Know
Store in refrigerator in airtight container for up to 1 week
Can be made up to 3 days ahead and stored in refrigerator
Serve chilled directly from refrigerator for best texture
Common Mistakes
Keep chocolate slightly warm when pouring final layer to avoid cracking from temperature shock
Don't skip freezing steps to avoid layers mixing together
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
similar texture and flavor profile
Full guide →General Alternatives
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, but choose sugar-free milk chocolate to maintain the keto-friendly profile. The cups will be sweeter and less intensely chocolate flavored.
How long do these peanut butter cups keep?
They stay fresh in the refrigerator for up to one week when stored in an airtight container. They can also be frozen for up to one month.
Can I make these without peanut flour?
Yes, you can omit the peanut flour, though it helps thicken the filling. Add an extra teaspoon of erythritol to compensate for the reduced bulk.