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Keto Peanut Butter Cups

Rated as 2 out of 5 Stars

"An easy-to-prepare, delicious, highly satisfying fat bomb, which comes close to the peanut butter cups we all know and love!"
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35 m servings 97
Original recipe yields 30 servings (30 peanut butter cups)


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  1. Combine butter and coconut oil in a saucepan over low heat and melt completely, 4 to 5 minutes. Stir in peanut butter. Heat, stirring continuously, until fully combined with the fat. Combine erythritol confectioners' sugar, cocoa powder, and pink salt in a bowl. Stir into peanut butter mixture until well combined, 2 to 3 minutes. Mix in heavy cream and vanilla extract until well combined.
  2. Stir in chocolate chips. Continue stirring until chocolate chips are completely melted, 3 to 5 minutes. Remove from heat.
  3. Line a cupcake tin with silicone baking cups. Spoon peanut butter mixture into baking cups, about 1 1/2 to 2 tablespoons per cup. Freeze until solid, 15 to 20 minutes. Remove from silicone cups and store in a tightly sealed container in the fridge.


  • Cook's Note:
  • If you want extra large peanut butter cups, use 3 tablespoons per cup.

Nutrition Facts

Per Serving: 97 calories; 9.2 3.9 1.6 14 101 Full nutrition

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If I was going to make it again I would definitely add more chocolate