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Homemade Keto Peanut Butter Cups - 3 Ingredients

These sugar free and keto peanut butter cups only use 3 ingredients! You can also make these with almond butter or sunbutter. They make great fat bombs!
Prep Time20 mins
setting time1 hr
Total Time1 hr 20 mins
Course: Snack
Cuisine: American
Keyword: easy, gluten free, homemade keto peanut butter cups recipe
Servings: 12
Calories: 152kcal


  • Line a 9x13 cupcake tin with liners. Spray the inside of the liners with cooking spray
  • Place 1/2 of your chocolate chips in a microwave safe bowl and melt in the microwave for 1 minute. Do not over cook the chocolate. It is best to remove from the microwave when there are still a few pieces of chocolate not melted. You could also place the bowl on top of a pot of simmering water and stir until melted.
  • When your chocolate is melted, spoon the chocolate evenly in the 12 cupcake liners.
  • Place in fridge to let chocolate harden (should take about 10 minutes)
  • While your chocolate is in the fridge, take a small mixing bowl and begin to mix together the peanut butter and powdered sweetener. You may need to place in microwave for 30 seconds to make mixing easier.
  • Once your chocolate is done hardening, with a spoon begin to evenly put a layer of peanut butter on top of your chocolate layer. Once finished, place into the fridge for another 10 minutes.
  • Melt the rest of your chocolate just as before. Remove the cups from the refrigerator and evenly spoon the melted chocolate on top. Chill for 10 minutes.
  • Serve. See notes for storing.


  • Storage: You can keep these stored in the refrigerator for 1 week or in the freezer for 3 months. 
  • Use almond butter or sun-butter in-place of the peanut butter.  
  • Sweetener: You can use any sweetener you like that is powdered.  I like Swerve and Lakanto.
  • Melting the chocolate: There are 2 ways you can melt the chocolate for this recipe.  
    • Microwave: Place the chopped chocolate in a microwave safe bowl (I use glass), and microwave for 30 seconds.  Remove from the microwave and stir.  If there is still a lot of un-melted chocolate, microwave for 30 more seconds.  You can use a thermometer and heat the chocolate to 88F.
    • Double boiler method: Simmer a sauce pot with water and place the glass bowl with the chocolate on top.  Make sure the bowl doesn't touch the water.  stir the chocolate until it is melted and then immediately remove the bowl from the heat.  Use a food thermometer and don't let the chocolate get over 88F.


Serving: 1Cup | Calories: 152kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Fiber: 1g