These Sugar-Free Peanut Butter Cups are the perfect way to get your sweet fix without any added sugars. The cups are made with natural peanut butter, unsweetened cocoa powder and are a delicious indulgence for any time of day.
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With only a few simple ingredients, you can satisfy your sweet tooth without compromising on flavor or nutrition.
Table of Contents
What Type of Sweetener to Use
You can use standard regular table sugar or any sugar-free alternative you want.
I use organic monkfruit in this recipe to keep it sugar-free. It measures 1:1 like regular table sugar. It has zero calories, no carbs, and won’t spike your blood sugar.
Feel free to use your preferred sweetener. If you use stevia, maple syrup, or artificial sweeteners, you will have to convert the servings. Since monkfruit measures 1:1 you can follow your standard method for calculating it.
How to Make Sugar Free Peanut Butter Cups
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- You only need a handful of ingredients: natural peanut butter, chocolate chips, Confectioner's sweetener, and coconut oil.
- Combine the coconut oil and chocolate chips in a medium bowl. Place the bowl in the microwave for 30-60 seconds to melt the chocolate. Once melted, taste the mixture repeatedly. Add salt and sweetener and adjust to taste.
- Add a layer of chocolate to lined muffin tins. Freeze for 15 minutes
- Remove from the freezer and add a layer of peanut butter and then another layer of chocolate.
- Freeze.
Can You Use Almond or Nut Butters?
Absolutely. You can use any nut butter in this recipe.
Substitutions and Flavors to Add
- Vanilla Extract
- Fresh Lemon Juice
- Sea Salt
- Coconut
- Mint
- Orange Zest/Orange Extract
- Almond Extract
- Matcha
Recipe Tips
- I added Confectioner's sweetener to the recipe, but it is totally optional. The chocolate chips used in the recipe have a very dark chocolate taste which can taste bitter for some. Taste the chocolate mixture repeatedly and adjust to your preference.
- When adding the melted chocolate, I used an actual measuring spoon. Tap the spoon alongside the bowl for accurate measurement and to drain excess chocolate that will spill and make a mess when pouring into the muffin tin. I did the same with the natural peanut butter.
- The longer you freeze the cups, the harder the texture. At 60 minutes, the cups are firm, but aren't super solid. If you want really hard cups, freeze them for longer.
- Always freeze any leftover peanut butter cups. They will melt if left out at room temperature. Refreeze any leftover cups in sealable plastic bags.
- Macros assume and estimate 8 servings of Lily's Chocolate Chips. As always, calculate your own macros using the macro calculator of your choice.
- The Confectioner's Sweetener has zero net carbs after subtracting sugar alcohols.
More Sugar Free Desserts
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Pound Cake
Sugar Free Cookie Dough
Sugar Free Blueberry Muffins
Sugar Free Lemon Blueberry Bread
Sugar-Free Peanut Butter Cups
Ingredients
- 1 cup sugar-free chocolate chips
- 2 ½ tablespoons coconut oil melted or firm is fine
- ½-1 tablespoon powdered sweetener (optional)
- ¼ teaspoon salt optional
- ¼ cup natural Peanut Butter
Instructions
- Place the sugar-free chocolate chips in a microwave-safe bowl with the coconut oil. Microwave for 30-45 seconds to melt the chocolate.
- Stir the chocolate to combine and ensure the chips have melted. Add in the Confectioner's Sweetener and salt. The sweetener is optional. The chocolate chips have more of a dark chocolate taste, so sweetener may be preferred for some. Taste the mixture repeatedly and add additional sweetener if needed.
- Line a mini-muffin tin with 2 muffin liners each. The mixture will make 12 peanut butter cups, but you will use 2 liners for each of the 12 cups.
- Pour ½ tablespoon of chocolate into each of the muffin cups. Freeze the cups for 15 minutes until firm.
- Remove from the freezer. Add in 1 teaspoon of natural peanut butter. Top each with another ½ tablespoon of chocolate.
- Freeze for one hour.
- Serve!
Video
Notes
- I added Confectioner's sweetener to the recipe, but it is totally optional. The chocolate chips used in the recipe have a very dark chocolate taste which can taste bitter for some. Taste the chocolate mixture repeatedly and adjust to your preference. If you use granular you may be able to taste the textured crystals.
- When adding the melted chocolate, I used an actual measuring spoon. Tap the spoon alongside the bowl for accurate measurement and to drain excess chocolate that will spill and make a mess when pouring into the muffin tin. I did the same with the natural peanut butter.
- The longer you freeze the cups, the harder the texture. At 60 minutes, the cups are firm, but aren't super solid. If you want really hard cups, freeze them for longer.
- Always freeze any leftover peanut butter cups. They will melt if left out at room temperature. Refreeze any leftover cups in sealable plastic bags.
- The Confectioner's Sweetener has zero net carbs after subtracting sugar alcohols.
Nutrition (displayed with net carbs)
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MamaTo3 says
These are delicious. I followed the recipe and added a sprinkle of salt to the top. These Keto PB Cups hit the spot. Thanks!
staysnatched says
You're welcome. I'm glad you enjoyed them!
Lori says
These turned out fantastic! I stirred a little powdered sweetener and salt into the peanut butter too. As good as Reese’s! Do you think they can be stored in the fridge?
staysnatched says
They would melt.
Alisan says
These were delicious and very easy to make. We really enjoyed them! Thank you!
staysnatched says
You're welcome. I'm glad you enjoyed them.