Homemade Chocolate Peanut Butter Cups

Creamy Homemade Chocolate Peanut Butter Cups are delicious, gluten free, dairy free, vegan, sugar free, low carb and keto friendly! With just 6 simple ingredients, these chocolate peanut butter cups are so easy to prepare, even your kids can make them.

I always want and need something sweet daily. Typically I crave something sweet right after dinner, is anyone else with me?

That is why I have always prepared healthy desserts and treats to have available when that sweet tooth hits.  This way I don't get tempted to eat my kids' treats or something that is junk and worthless calories. 

Now that I am prepared with a healthy, sugar free option I won't be too tempted to eat something less nutritious and just plain old not worth it.

If you are looking for another healthy candy option you will love my Low Carb Homemade Snickers Bars! Both would be even better with a. cup of my Apple Chai Latte or my Low Carb Bulletproof Hot Chocolate!

Or if you want to stick with the chocolate peanut butter theme, these lightened up No Bake Chocolate Peanut Butter Bars always a crowd pleaser.

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

Why You Should Make These Chocolate Peanut Butter Cups

The main reason why I make these homemade chocolate peanut butter cups all the time is that they are super easy to make, completely sugar free and delicious.

I like to keep these bad boys in the freezer. They take minutes to defrost and I kind of love them slightly frozen.

Just be careful you don't break a tooth on a frozen chocolate peanut butter cup.  I wouldn't want to be the cause of your new dental bills and broken tooth.

I store them in the freezer (tucked away, hiding in the back where my kids can't find them) in an airtight container. Before you blast me for not sharing with my kids, I have another container front and center of the freezer just for my kids.

I highly suggest using coarse salt or Pink Himilayan salt to top these with. It adds just the right amount to make a yummy sweet and salty treat.

You honestly can not go wrong with chocolate, peanut butter and salt. But then again you are talking to someone who would put salt on just about everything.

Recipe Ingredients

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• Natural peanut butter - Please read your ingredient labels, all natural peanut utters are NOT the same. Many of them that say "no stir" contain added sugars and oils. The peanut butter you want to buy should only have peanuts (and maybe salt) listed in the ingredients and will most definitely need to be stirred because the natural peanut oil will be sitting on top.
• Sugar free chocolate chips -  I use Lily's Chocolate Chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
• Coconut oil - I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
• Monk Fruit sweetener - I used the liquid form of Monk Fruit for this recipe, but you can easily use the same amount of granular Monk fruit too. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.

I used these adorable silicone molds but you can easily use a mini muffin tin. I use the USA Bakeware pans (this is not sponsored) because I think they are the best quality out there, but you can use whatever you already have.

As for the silicon molds, they come in so may adorable shapes and sizes. Think about it, you can easily make these into hearts for Valentine's Day, trees for Christmas, shamrocks for St. Patrick's Day, eggs for Easter etc.

You get the idea.

Just be aware that if you do use the mini muffin tins, be sure to spread some coconut oil or butter in the pan first to prevent the cups from sticking. It definitely makes a difference.

I also used Lily's sugar free chocolate chips to make these peanut butter cups. I also tried them with Enjoy Life Chocolate Chips which are soy free, nut free, gluten free, dairy free, paleo and NON GMO for my kids which they loved.

Recipe FAQ's and Expert Tips

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