Keto White Chocolate Peanut Butter Cups

Prep Time15 mins

Cook Time10 mins

Rest Time in Freezer1 hr

Course: Keto Dessert

Cuisine: American

Keyword: keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free

Servings: 18 cups

Calories: 118kcal


Peanut Butter Filling

  • 8 tablespoons sugar free peanut butter 128 grams
  • 2 tablespoons stick unsalted butter
  • 1/2 cups Swerve Confectioner’s Sweetener
  • 7 ounces Sugar Free White Chocolate Chips


Peanut Butter Filling

  • Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
  • Add confectioner’s sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
  • Stir until mixed well.

Temper White Chocolate

  • Use a bain marie (double boiler) to melt chocolate. Use 2 inches water in saucepan and make sure heat-proof bowl does not touch water. Use simmering water and melt ony 3/4 of the chocolate.
  • Once it’s melted at about 110 degrees F. take off heat and add remaining white chocolate. Continue to stir.

Peanut Butter Cups

  • Fill silicone molds with melted chocolate, making sure to come up the sides.
  • Put in freezer for ten minutes.
  • Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
  • Top with remaining melted chocolate, which you may need to heat again.
  • Refrigerate for 15 minutes, before enjoying. You can keep in refrigerator for 3 weeks or freezer for up to 3 months.


To make peanut butter eggs, I  suggest doubling recipe for the filling but not for the chocolate.


Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g

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