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Easy Low Carb Peanut Butter Cups
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5 from 1 vote

Easy Peanut Butter Cups

Easy Peanut Butter Cups - a delicious, low carb, dairy free substitute for store bought peanut butter cups.
Prep Time 10 minutes
Refrigeration time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 180kcal
Author Lise Ode


  • 1/2 cup creamy peanut butter (unsweetened and salted)
  • 1/4 cup 1/2 stick unsalted butter
  • 3 ounces cacao butter (chopped)
  • 1/3 cup powdered erythritol sweetener (I used Swerve)
  • 1/2 teaspoon vanilla extract
  • 4 ounces sugar-free dark chocolate chips or chunks


  • Line a standard 12-cup muffin pan with parchment paper cupcake liners or silicone liners.
  • Melt the peanut butter, butter, and cacao butter in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
  • Divide the mixture among the prepared muffin cups, filling each one-quarter full. Refrigerate until firm, about 1 hour.
  • Set a heatproof bowl over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon of the melted chocolate over each peanut butter cup and spread it to the edges. Return the cups to the refrigerator until set, another 10-15 minutes.
  • Store in the refrigerator for up to a week (if they last that long!).


Calories: 180kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 207mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Calcium: 22mg | Iron: 3mg