How To Make The Best Keto Peanut Butter Cups

Better than Reese's! Homemade Peanut Butter Cups

Keto, LCHF, Sugar-Free, Gluten-Free
Prep Time 5 mins
Chilling Time 10 mins
Servings 10 cups


  • Coffee Grinder
  • Sauce Pan
  • Kitchen scale
  • Heat Resistant Bowl
  • 10 Mini Cupcake Liners (Bottom diameter 3.5cm / 1.38 inches)


  • 80 g Unsweetened Dark Chocolate (99-100% cacao) 2.8 oz
  • 20 g Erythritol powder ca. 3 tablespoons
  • 30 g Butter (unsalted) 2 tablespoons
  • 30 g Erythritol (powdered or granulated)
  • 100 g Roasted Peanuts (unsalted) 2/3 cup
  • 1 g A pinch of Salt
  • Few Roasted Peanuts to garnish


  • Melt the unsweetened dark chocolate and erythritol powder together in a bowl, over a steaming pot. Stirr until the chocolate is completely melted. Set it aside.
  • In a sauce pan, melt the butter, erythritol and salt together.
  • Grind the roasted peanuts for ca. 10 seconds, using a spice/coffee grinder.
  • Add the ground peanuts to the melted butter mix in the sauce pan, and keep stirring over a medium low heat until it starts to smell good.
  • Prepare 10 mini cupcake liners (bottom diameter 3.5cm/1.38 inches).
  • Pour the first layer of chocolate into the cup liners, saving 2/3 of it for the top layer.
  • Add the peanut butter filling, ca. 1 heaped teaspoon per each.
  • Add few roasted peanuts to garnish.
  • Cover with the remained chocolate.
  • Chill in the freezer for 10-15 minutes or in the fridge for ca. 30 minutes.
  • Enjoy!



🔶Buy the ingredients 
Erythritol Powder
🔶Buy the tools
Spice/Coffee Grinder 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support! 
🔶Macronutrients per one peanut butter cup (1/10)
Carbohydrates: 1.1g
Protein: 3.6g
Fats: 12.8g
Calories: 139kcal

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