Copycat Keto Reese’s Peanut Butter Eggs are easy to make and fun to eat. You can make 18 small peanut butter cups. These truly do remind me of Reese’s peanut butter cups.
I originally made these back in the Spring for Easter, but now Halloween is right around the corner and they will be perfect for any sugar free diet.
My friends and family loved the texture of the peanut butter cream. I think the peanut butter to butter ratio at 4 to 1 is perfect. That means one cup of peanut butter to 1/4 cup butter (or half stick). To this, we add in Swerve confectioner’s sweetener, and just a little bit of black strap molasses. You do need to make sure your peanut butter is very smooth. If you use a natural peanut butter that has oil on top, stir it extremely well.
Measure Peanut Butter with Food Scale
The only tricky part is measuring peanut butter. You can use a measuring cup which gets sticky, but in this post here, I talked about weighing peanut butter and keeping the mess factor down. Read the back of your peanut butter and figure out how many grams you will need. The Kirkland peanut butter is 32 grams per 2 tablespoons or 16 per tablespoon. You need 8 tablespoons which is 256 grams. You will love the ease of weighing peanut butter.
Ingredients for Reese’s Peanut Butter Cups
- Sugar Free Peanut Butter
- Swerve Confectioner’s Sweetener
- Blackstrap Molasses (optional)
Here’s what my friends say about these Keto Reese’s Peanut Butter Cups.
These taste just like Reese’s Peanut Butter cups. No one would ever know these are keto or sugar free.
These are amazing. I would have never believed these are sugar free.
More Keto Peanut Butter Recipes from Spinach Tiger
Macros for Keto Reese’s Peanut Butter Cups
Servings: 1 of 18 Calories: 118 Carbs: 2 Fiber: 5
Keto Reese’s Peanut Butter Cups,
Peanut Butter Filling
- 1/2 cup sugar free peanut butter
- 1/4 stick unsalted butter
- 1 cups Swerve Confectioner's Sweetener
- 7 ounces Sugar Free 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.
Peanut Butter Eggs
- Roll into balls (about 30 grams each) and then shape into oval eggs.
- Freeze eggs for 30 minutes.
- Melt Chocolate in bowl over a double boiler
- Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
- Refrigerate for 15 minutes to set.
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.
- Top with remaining melted chocolate, which you may need to heat again.
- Refrigerate for 15 minutes, before enjoying. You can keep in freezer for up to 3 months.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo