A perfect recipe for Homemade Peanut Butter Cups. It’s incredibly easy, uses only three ingredients, and results in dreamy, bite-sized cups of deliciousness – a great flavor combination. I had a hard time taking the photos for this post because my family kept plucking these peanut butter cups right out from under me! What better endorsement could there be?!
This recipe is: Low Carb, Gluten Free, Dairy Free, Paleo, Vegetarian and Vegan
Table of Contents
5 Reasons to love this recipe
Here are 5 reasons why you’ll love this peanut butter cups recipe:
- Better than store-bought peanut butter cups.
- Options for almond butter, peanut butter or cashew butter… all good.
- Personalize the recipe to add some real flair.
- A low-carb dessert that’s incredibly tasty.
- Bite-sized treats with built-in portion control!
Are Peanut Butter Cups Low-Carb?
Yes, peanut butter cups can be made low-carb. In this recipe, each peanut butter cup contains 4 g of net carbs. While it’s a decent dessert or sweet treat for low-carb and technically keto diets, remember that each serving does add to your daily carb intake significantly. Enjoy these dairy-free peanut butter cups in moderation to stay within your limits.
Homemade Peanut Butter Cups Ingredients List
You’ll need the following ingredients for this nut butter cups recipe:
- 1 cup smooth peanut butter, almond butter, or cashew butter
- 1 teaspoon sea salt
- ½ pound dark chocolate (I used 72% cocoa solids, but you could go for even darker chocolate)
Ingredient Substitutions
Don’t worry if you’re missing some of the ingredients, here are some tasty alternatives you can try for these homemade chocolate peanut butter cups:
- Dark chocolate: Use sugar-free chocolate, but note that it may melt differently than regular chocolate.
- Peanut butter: Try cashew butter, almond butter, hazelnut butter, or even tahini for a delicious twist with chocolate. Here you can find more substitution ideas for almond butter.
- Sea salt: Experiment with smoked Maldon salt flakes for a delightful crunch and light smoke flavor, elevating these cups to a whole new level of deliciousness!
Additional Ingredients
Enhance your healthy peanut butter cups with these simple ingredients:
- Low-Carb Sweetener: Add a tablespoon or two of monk fruit sweetener, erythritol, or stevia to enhance sweetness without adding carbs. Start with a small amount in the nut butter mixture and adjust to taste.
- Shredded Coconut: Sprinkle shredded coconut on top for a delightful texture and added flavor. Ensure it’s unsweetened to keep it low-carb.
- Nuts: Create crunch with either crunchy peanut butter or by chopping your favorite nuts finely. They add a satisfying texture to every bite.
- Flavorings: Experiment with a pinch of cinnamon or cayenne pepper for a spicy kick. A drop of vanilla, coffee, or coconut extract also combine well with the creamy peanut butter flavor.
Note: These are only optional ingredients, and are not included in the recipe. You can use these ingredients to enhance the flavors.
Cooking Tools Required
You need the following cooking tools to make these vegan peanut butter cups:
- Candy mold
- Double boiler or microwave-safe bowl for melting chocolate
- Small spoon
- Zip lock sandwich baggie
- Offset spatula (optional)
- Freezer
Buying the Right Candy Mold For the Peanut Butter Cups
Okay, so I’m not a big fan of putting affiliate links in on my posts… mostly because I don’t like to go and find the link, but I think that this one is important to share. Yes, I will get a small percentage of the sale if you buy through this link, but it doesn’t affect your purchase at all! So if you’re interested in buying this Reeses Cup Mold for this homemade peanut butter cups recipe, please check it out!
Here’s what I love about this mold for homemade candy: it’s really heavy-duty. I’ve used candy molds in the past that are made out of this flimsy plastic. This one is polycarbonate and thick! It’s also reinforced throughout the mold to prevent any warping and I don’t worry about it when I whack it against the counter to release the chocolates. Additionally, it takes almost no time at all to clean. I love this candy mold.
How to Make Homemade Peanut Butter Cups: Complete Cooking Guide
Cooking Method
- Melting
Preparation Steps
- Gather all the tools and ingredients for this recipe.
Cooking Instructions
- Put the candy mold into the freezer to chill.
- Using a double boiler, heat the chocolate slowly in a medium bowl, stirring until it melts.
- Once the chocolate is melted, remove the top portion of the double boiler from the heat and wipe off the bottom to remove any moisture. Water and chocolate don’t mix!
- Remove the candy mold from the freezer and start to fill each well with about ½ teaspoon of melted chocolate. Use the backside of a small spoon to coat the sides of the mold with a layer of chocolate. When all the cups have their chocolate base, place the mold into the freezer for 5-10 minutes.
- While the chocolate layers are chilling, add your peanut butter mixture to a zip-lock sandwich baggie. Cut a small piece out of one corner to create a homemade piping bag. Remove the chocolate from the freezer and fill the cups about ¾ of the way with the nut butter. When they are all filled with the peanut butter layer, tap the entire candy mold against the counter a couple times to level the peanut butter filling. Fill in any cups that need more nut butter. Sprinkle with a couple of grains of flaky sea salt in each cup. Not too much or they will become too salty! Place the candy mold into the freezer for 5-10 minutes to firm up a bit.
- Remove the candy mold from the freezer. When you pick up the double boiler, make sure again that the moisture is wiped off the bottom! Add a dollop of chocolate to the top of each cup. I used an offset spatula to even out all the layers of chocolate. When they are all leveled, place them in the freezer for 30 minutes to firm up.
- Remove from the freezer. Place 2 paper liners or towels on the countertop, still attached to each other. Turn the candy mold over and lightly tap one side against the counter, on top of the paper towels. The homemade peanut butter cups should just fall right out of the mold. Flip the mold over and tap again to get the remaining peanut butter cups to fall out.
- Take a bite, smile, and enjoy.
Step 1: Fill the chilled candy mold with the melted chocolate. Use a small spoon to spread the chocolate up the side of the cups. Chill for 5 minutes and it will look like this!
Step 2: After the chocolate has chilled, pipe the almond butter, peanut butter or cashew butter into the chocolate. Tap the mold and chill for 5 minutes.
Step 3: The last step is to top the chilled nut butter with more chocolate. I added the chocolate and then spread with an offset spatula. (sorry for the lack of clarity on this pic- it was my only one of this step and it wasn’t in focus!)
💡 My Pro Tip
This recipe can feel a bit technical the first time around, especially with melting the chocolate and filling the molds. My best advice? Embrace the process and enjoy your time in the kitchen creating something new. As you become more familiar with melting chocolate and crafting the perfect peanut butter filling, you might even start experimenting—like dusting the tops with a hint of chili powder. Don’t worry if your first batch doesn’t look store-bought; they’ll still taste absolutely delicious. Trust me, it’s worth the effort!
⏲️ Time-Saving Tips
- Melt chocolate and prep molds while the candy mold chills in the freezer.
- Prepare nut butter filling in advance and store in a piping baggie.
- Double or triple batch the recipe for easy meal prep and future snacks.
What to Serve With Homemade Peanut Butter Cups?
Chocolate peanut butter cups are delightful on their own, but they also pair perfectly with the following items:
- Fluffy Keto Whipped Cream: Serve homemade peanut butter cups with a dollop of fluffy keto whipped cream for a rich, creamy contrast. This low-carb topping adds a delightful lightness to each bite.
- Summer Fling Champagne: Pair your mini peanut butter cups with a chilled glass of Summer Fling Champagne. The bubbly drink complements the rich chocolate and nutty flavors, creating a refreshing and indulgent experience.
Storage and Freezing Instructions
Storage Tips
- Store them in an airtight container on the counter for up to 3 days or in the fridge for up to a week.
Freezing Tips
- These freeze incredibly well! Make 3-4 batches at once and freeze them. To enjoy, leave a frozen peanut butter cup on the counter for 30 minutes—it’ll be slightly frozen inside and delicious!
Recipe Conclusion
Wrapping up this delicious adventure, making the best Homemade Peanut Butter Cups is not only fun but also super rewarding. With just a few simple ingredients and easy steps, you can create a treat that’s way better than store-bought. Whether you’re using the darkest chocolate, experimenting with different nut butters, or adding a pinch of salt, every bite is a little piece of heaven.
I can’t wait for you to try this recipe and share it with your loved ones. Imagine the joy on their faces when they taste these irresistible homemade delights! Grab your ingredients, get creative in the kitchen, and make these healthy peanut butter cups your new favorite treat. Don’t forget to snap a picture, ‘yum’ it, and share on social media. Let’s spread the love for these amazing little bites!
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Healthy Dessert Recipes
FAQs
They’re a treat, so enjoy them in moderation.
Melt chocolate, coat the mold, add nut butter, top with more chocolate, then freeze.
Up to 3 days at room temperature or up to a week in the fridge.
Yes, they contain peanuts in the form of peanut butter.
Homemade Peanut Butter Cups
Ingredients
- 1 cup smooth peanut butter almond butter, or cashew butter
- 1 teaspoon sea salt
- ½ pound dark chocolate I used 72% cocoa solids, but you could go for even darker chocolate
Instructions
- Put the candy mold into the freezer to chill.
- Using a double boiler, heat the chocolate slowly in a medium bowl, stirring until it melts.
- Once the chocolate is melted, remove the top portion of the double boiler from the heat and wipe off the bottom to remove any moisture. Water and chocolate don't mix!
- Remove the candy mold from the freezer and start to fill each well with about ½ teaspoon of melted chocolate. Use the backside of a small spoon to coat the sides of the mold with a layer of chocolate. When all the cups have their chocolate base, place the mold into the freezer for 5-10 minutes.
- While the chocolate layers are chilling, add your peanut butter mixture to a zip-lock sandwich baggie. Cut a small piece out of one corner to create a homemade piping bag. Remove the chocolate from the freezer and fill the cups about ¾ of the way with the nut butter. When they are all filled with the peanut butter layer, tap the entire candy mold against the counter a couple times to level the peanut butter filling. Fill in any cups that need more nut butter. Sprinkle with a couple of grains of flaky sea salt in each cup. Not too much or they will become too salty! Place the candy mold into the freezer for 5-10 minutes to firm up a bit.
- Remove the candy mold from the freezer. When you pick up the double boiler, make sure again that the moisture is wiped off the bottom! Add a dollop of chocolate to the top of each cup. I used an offset spatula to even out all the layers of chocolate. When they are all leveled, place them in the freezer for 30 minutes to firm up.
- Remove from the freezer. Place 2 paper liners or towels on the countertop, still attached to each other. Turn the candy mold over and lightly tap one side against the counter, on top of the paper towels. The homemade peanut butter cups should just fall right out of the mold. Flip the mold over and tap again to get the remaining peanut butter cups to fall out.
- Take a bite, smile, and enjoy.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
I am sooooo going to make this. They look fantastic.
I’m thinking of going paleo, but am a little scared of no bread. Have you found it hard?
Thanks for sharing this! I have been eating almond butter lately instead of peanut butter!
Elaine
Hi Elaine:
Glad that you like the recipe!
I’ve been strictly gluten free for over 2 years. Giving up bread was really hard, but so worth the hassle. The hardest part about changing my lifestyle toward paleo has been the grains, starches and beans. Corn chips have a huge place in the gluten free lifestyle, but don’t fit into Paleo. No black beans for my seven layer dip anymore. Potatoes and rice are history. But, I feel better, sleep better and have a ton more energy… which I use trying to figure out what to make next for the blog!
Almond butter is delicious- my absolute favorite is cashew butter though.
Thanks for writing and if you have any other paleo questions, I’m always here.
Take care-
Scott
Do you cut out all potatoes or just the white ones? And continue with “sweet” potatoes.
Love your props and food photos, I’m certain all of your dishes taste great.
Thank you!
HI HSP:
I cut out white potatoes, grains, beans and all processed foods. Sometimes I’ll have corn chips, but it is just because I love them so much. I eat sweet potatoes, but not in any noticeable quantities simply because I don’t love them… well, at least not yet!
Thanks for the compliment- I appreciate it very much!
Take care-
Scott
I bought the candy mold you suggested- it is SUPER heavy duty. The recipe turned out exactly like you showed in the directions. Perfect. My family loved them!
Hey Carmen:
So glad to hear you and your family enjoyed these tasty cups.
Thank you for sharing your thoughts.
Hope you have an excellent day!
Scott
I made these homemade peanut butter cups again, and they’re absolutely addictive! Perfectly sweet and salty. What kind of coffee or tea would you recommend with these?