Indulge your sweet tooth without straying from your low-carb diet with these delicious Low Carb Chocolate Peanut Butter Cups. These homemade treats combine rich dark chocolate with creamy peanut butter for a decadent and satisfying dessert.


  • 1/2 cup sugar-free dark chocolate chips
  • 2 tablespoons coconut oil
  • 1/4 cup natural peanut butter (unsweetened)
  • 1 tablespoon powdered erythritol or sweetener of choice
  • Pinch of salt


  1. Line a mini muffin tin with paper liners or silicone molds.
  2. In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil.
  3. Microwave in 30-second intervals, stirring in between, until the chocolate chips are melted and smooth.
  4. Spoon a small amount of the melted chocolate mixture into each lined muffin cup, spreading it to coat the bottom and slightly up the sides.
  5. Place the muffin tin in the freezer for 10-15 minutes to set the chocolate.
  6. In a separate bowl, mix together the natural peanut butter, powdered erythritol, and a pinch of salt until smooth.
  7. Remove the muffin tin from the freezer and spoon a small amount of the peanut butter mixture into each chocolate-coated cup, spreading it evenly.
  8. Top the peanut butter layer with the remaining melted chocolate mixture, covering the peanut butter completely.
  9. Return the muffin tin to the freezer and chill for another 15-20 minutes until the chocolate is firm.
  10. Once set, remove the peanut butter cups from the muffin tin and peel off the paper liners or silicone molds.
  11. Store the peanut butter cups in an airtight container in the refrigerator until ready to serve.

Nutrition Information (per serving – makes 12 peanut butter cups):

  • Calories: 100
  • Protein: 2g
  • Fat: 9g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Net Carbs: 2g

Enjoy the irresistible combination of chocolate and peanut butter with these Low Carb Chocolate Peanut Butter Cups as a guilt-free dessert option!