Keto Peanut Butter Cups

Reese’s Copycat Recipe

Indulge in the perfect blend of creamy peanut butter and rich chocolate with these easy-to-make, low-carb peanut butter cups!

Prep Time: 10 minutes Freezing Time: 1 hour 30 minutes Total Time: 1 Hour 40 Minutes Difficulty Level: Easy Recipe Makes 6 Servings

Recipe Info

Recipe Info

• ¼ cup melted coconut oil • 1 cup smooth peanut butter • ½ teaspoon vanilla extract • ½ teaspoon erythritol • 3 tablespoons unsweetened cocoa powder

Ingredients you will need!

Ingredients you will need!

Combine the melted coconut oil, peanut butter, vanilla extract, and erythritol in a mixing bowl.

Step 1

Stir the mixture until everything blends smoothly, forming the peanut butter filling base.

Step 2 

Step 2 

Split the prepared peanut butter mixture in two. Add unsweetened cocoa powder to one half and mix well, creating a chocolatey base.

Step 3 

Step 3 

Set mini cupcake liners on the tray. Fill each cup about a quarter full with the cocoa peanut butter mix, then gently smooth the surface with a spoon.

Step 4

Step 4

Place the tray in the freezer for 40-50 minutes for the base to firm up. Once the first layer is solid, take the tray from the freezer.

Step 5

Step 5

Fill the cups halfway with the non-cocoa peanut butter mixture.

Step 6

Step 6

Put the tray back in the freezer, allowing the peanut butter cups to freeze for 50-60 minutes until firm.

Step 7

Step 7

When they're completely frozen, remove the cups from the molds and serve!

Step 8

Step 8

When you mix the melted coconut oil, ensure it's not too hot. Why?  If it's too hot, it might affect the texture and create lumps. So, after melting the coconut oil, let it cool down a bit before you proceed. This easy step guarantees that you'll achieve that creamy perfection every time!

Chef's pro tip

Chef's pro tip

Click below to see how to make these awesome keto treats! 

Click below to see how to make these awesome keto treats!