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No-Bake Keto Chocolate Peanut Butter Cups: 3-Ingredient, Low-Carb Sweet Fix
Chocolate and peanut butter is one of those combinations that never stops being tempting—even when you’re eating keto. These No-Bake Keto Chocolate Peanut Butter Cups give you that classic candy-bar flavor in a low-carb, sugar-free way you can feel good about. They’re rich, creamy, and perfectly portioned, with a smooth peanut butter center wrapped in a shell of dark, sugar-free chocolate. The best part? You only need three main ingredients and a few minutes of hands-on time.
Fat-bomb style desserts like these are popular in the keto world because they deliver satisfying fats and sweetness without spiking blood sugar the way conventional candy does. When cravings hit, having a portion-controlled treat in the fridge can make it easier to stay on track instead of reaching for something off-plan. Each cup is like a tiny dessert you can enjoy after dinner, with macros that fit into a typical ketogenic day when eaten in moderation.
Why keto “fat bomb” desserts work
Traditional desserts rely on sugar and flour, which are high in carbohydrates and can push you out of ketosis quickly. Keto fat bombs are different: they’re built from ingredients like nut butters, coconut oil or butter, and sugar-free chocolate, so the calories come mainly from fat with very little net carbohydrate. That high-fat, low-carb structure helps reduce hunger and cravings for many people and can be especially helpful when transitioning into keto or managing a strong sweet tooth.
Chocolate peanut butter cups are a natural fit for this format. Peanut butter brings healthy fats and some protein; sugar-free chocolate gives an intense cocoa flavor and that familiar candy feeling; and a low-carb sweetener adds just enough sweetness without adding sugar. By choosing a peanut butter with no added sugars and a high-quality sugar-free chocolate, you keep net carbs low while still getting a dessert that tastes genuinely indulgent.
Ingredients (makes about 12 mini cups)
- 1 1/2 cups sugar-free dark chocolate chips or chopped sugar-free chocolate
- 1 teaspoon coconut oil (helps the chocolate melt smoothly)
- 3/4 cup unsweetened creamy peanut butter (or almond butter)
- 2–3 tablespoons powdered erythritol or monk fruit sweetener, to taste
- Small pinch of salt (only if your peanut butter is unsalted)
Many keto peanut butter cup recipes use a similar structure—melted sugar-free chocolate plus a sweetened nut butter filling—because it provides the flavor and texture people expect from peanut butter cups with far fewer net carbs.
Step-by-step instructions
- Prepare the mold
Line a mini muffin tin with paper liners, or use a silicone mini cup mold. This makes it easy to pop the cups out once they’re set. - Melt the chocolate
Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in short bursts (15–20 seconds), stirring in between, until just melted and smooth. You can also melt the chocolate in a heatproof bowl over a pot of gently simmering water. - Make the base chocolate layer
Spoon about 1 teaspoon of melted chocolate into the bottom of each liner, tilting the pan or using the back of a spoon to spread it slightly up the sides. Place the tray in the freezer for about 10 minutes, until the chocolate firms up. - Mix the peanut butter filling
In a small bowl, stir together the peanut butter, powdered sweetener, and a pinch of salt if needed. Taste and adjust sweetness if you prefer it sweeter. The mixture should be thick but spreadable. - Add the peanut butter layer
Remove the tray from the freezer. Add about 1 teaspoon of the peanut butter mixture into the center of each chocolate base. Gently flatten it so it sits on top of the chocolate without touching the sides of the liner (this helps the top chocolate seal around it). - Seal with more chocolate
Spoon more melted chocolate over each peanut butter mound—just enough to cover it completely and reach the edges of the liner. Tap the tray lightly on the counter to smooth the tops and remove air bubbles. If the chocolate has thickened, warm it briefly until fluid again. - Chill to set
Place the tray back in the freezer or fridge until the cups are fully firm, about 20–30 minutes. Once set, you can transfer them to an airtight container and store in the fridge (for a softer bite) or freezer (for a firmer texture).
Tips for success
- Use a peanut butter that’s just peanuts and salt, with no added sugar or oils. This keeps carbs low and flavor clean.
- Powdered sweetener blends more easily into peanut butter than granulated; if you only have granulated, pulse it in a blender to make it finer.
- These cups are rich, so recommend enjoying one at a time and pairing with tea or coffee for a satisfying treat instead of eating several at once.
Easy variations to suggest on your blog
- Crunchy version: Stir in chopped nuts or a bit of unsweetened shredded coconut to the peanut butter filling.
- Almond twist: Swap peanut butter for almond butter and top each cup with a single almond for decoration.
- Salted chocolate: Sprinkle a few flakes of sea salt on top of each cup before the chocolate fully sets.
These ideas let you spin off related posts later, such as “3 Ways to Flavor Keto Peanut Butter Cups,” all linking back to this base recipe.
FAQs for your readers
- Are these okay for daily dessert on keto?
They’re low in carbs but high in fat and calories, so they’re best enjoyed in moderation—usually one or two at a time as part of an overall balanced keto day. - Can I make them dairy-free?
Yes. Use dairy-free sugar-free chocolate and a nut butter without dairy. Most peanut butters and dark sugar-free chocolates are already dairy-free, but labels should be checked. - How long do they keep?
In the fridge, they typically last 1–2 weeks in an airtight container. In the freezer, they can last a month or longer. - Can I use other nut butters?
Absolutely. Almond, cashew (higher carb), or macadamia nut butter all work. Just remind readers to check carbs and ingredients.
