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+ servings

Quick 3 Ingredient Keto Peanut Butter Cups

Keto peanut butter cups with only 3 ingredients. A quick fat bomb recipe with no baking needed. Craving something sweet replace with these in no time!
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Servings 6 keto cups


  • 1/4 cup Peanut butter (or any nut or seed butter will work)
  • 1/2 tablespoon Powdered sweetener (and/or with liquid sweetener)
  • 10-15 drops liquid stevia or liquid monk fruit (and/or with powdered sweetener)
  • 1/2 cup lily's chocolate chips (or 4 oz chocolate of choice)


  • You want to sweeten the nut butter first. Use both or simply one of the sweetener choices I provided. Depends on how sweet you'd like it.
  • If you add the powdered sweetener this will cause the peanut butter to stiffen. If you don't use it you may want to stick in the refrigerator or freezer for about 10-20 minutes. See recipe notes below why to do this...
  • Melt half the chocolate either in the microwave in 30 second intervals or the double boiler way. After chocolate has melted remove from heat and add in the other half. Allowing the heat to melt the remaining chocolate
  • In silicone muffin cups (highly recommended) or paper liners pour 1/2 teaspoon to cover the bottom. spread around and pop in freezer 2-3 minutes to harden slightly
  • Place 1/4 teaspoon of peanut butter on top of the bottom layer. For a neater result for the peanut butter a little so that the edges are not touching to allow room for melted chocolate to cover it
  • Take 1-1.5 teaspoon of melted chocolate to cover over peanut butter. A simple shake will allow it to spread more evenly rather than adding more chocolate. Unless that's what you'd like to do
  • Allow to harden at room temperature or place in the refrigerator if you don't want to wait. That's it!


Helpful recipe tips:

  • How to temper chocolate? Tempering your chocolate is important here. What that is, is why chocolate melts in your mouth and not in your hand. In the recipe video I will reveal more in detail how it's down. In essence, you don't want get the chocolate too hot. Just enough to melt. The other half added afterwards adds the needed structure for it to regain it's shape.
  • What chocolate to use? The chocolate you use will determine how sweet, bitter and the net carb count. Below I will add two separate macro listings in order for you to see the difference. The lower the percentage the higher the carb count. Lily's is sweeter but higher in carb count overall.
  • Harden in the refrigerator or room temp? This comes down to how fast you want to dig in. If you place in the freezer you will be eating in 15 minutes tops. But they will be cold not only outside but inside as well. This effects flavor to me.I prefer to get the sweetness and smoothness of both the chocolate and nut butter. You won't get that if they're cold.
Tried this recipe?Leave a rating and comment, thank you