Go Back
+ servings
Keto Reese's Peanut Butter Cups
Print Recipe
5 from 1 vote

Keto Reese's 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 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. 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 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