Keto Frozen Peanut Butter Cups Recipe (Low Carb, No Bake)

Some desserts just hit right. These keto frozen peanut butter cups? They’re that kind. They live in your freezer, ready to pull out when the sweet tooth shows up. No baking. No flour. No complicated steps. Just a creamy, chocolatey, peanut-buttery snack that tastes like a cheat day without wrecking your carbs.

We’re talking low-carb, high-fat, straight-up freezer candy that takes 10 minutes to make. Maybe 15 if your dog distracts you. These cups are like your childhood peanut butter cups but smarter.

Why You’ll Want These in Your Freezer (Always)

You know those days when dinner was decent, but something feels… unfinished? That’s when these cups shine. One bite and you get the smooth peanut butter, the crunch of frozen chocolate, and that feeling like everything’s alright again.

You won’t miss sugar. Seriously. They’re naturally sweetened but don’t taste fake. They’re rich enough to satisfy with just one or two, and easy enough to whip up during a lunch break. Keep ’em cold, eat ’em slow.

Ingredients You’ll Need

You only need a handful of simple ingredients. Nothing weird. No obscure syrups or powders you’ll use once and forget in the back of the cupboard.

For the Chocolate Base & Topping:

• 1/2 cup coconut oil (melted)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol (or monk fruit sweetener)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt (optional)

For the Peanut Butter Layer:

• 3/4 cup natural peanut butter (make sure it’s unsweetened)
• 2 tablespoons coconut oil (melted)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Tools You’ll Use (You Already Own These)

• Muffin tin (standard or mini)
• Paper or silicone cupcake liners
• Mixing bowls
• Spoon or spatula

Let’s Make this Keto Frozen Peanut Butter Cups (Step-by-Step)

This is the easy part. You’re about to impress yourself.

Step 1: Mix Your Chocolate Layer

In a bowl, stir together the melted coconut oil, cocoa powder, powdered sweetener, vanilla extract, and salt. Make sure there are no lumps. You want it smooth like chocolate sauce.

Step 2: Add Chocolate to the Cups

Line your muffin tin with liners. Pour about 1 teaspoon of the chocolate mix into each liner and gently tilt the pan to coat the bottom. Pop the tray in the freezer for 10 minutes.

Step 3: Make the Peanut Butter Filling

While the chocolate’s freezing, mix the peanut butter, melted coconut oil, powdered erythritol, and vanilla in another bowl. Stir until it’s creamy. If it’s too thick, warm it a little to loosen it up.

Step 4: Layer on the Peanut Butter

Take the tray out of the freezer. Add about 1 tablespoon of peanut butter mixture into each liner on top of the chocolate layer. Use the back of a spoon to flatten it gently.

Step 5: Finish with More Chocolate

Now pour the rest of the chocolate mix over the peanut butter layer. Make sure it’s covered. Freeze again for 30 minutes until firm.

Done. That’s it. They’re ready.

Storage Tips

Once they’re frozen solid, transfer them to a freezer-safe container or zip bag. Keep them in the freezer and just take one out when you need a treat. Let it sit for 2–3 minutes before biting in unless you like the snap.

They’ll stay good for a month, but they probably won’t last that long.

Flavor Swaps (Try These if You’re Bored)

Don’t like peanut butter? First of all—who are you? But okay, we got you:

• Almond butter: Same creamy vibe, less punchy flavor.
• Sunflower seed butter: Great for nut allergies.
• Hazelnut butter: Rich, a little fancy.
• Add a pinch of cinnamon to the peanut butter mix if you’re feeling bold.
• Sprinkle chopped nuts or shredded coconut on the top before freezing.

A Personal Note (Or: How I Became Obsessed With These)

I wasn’t a dessert person on keto. I was the “I’ll just have some cheese” type. But then I had one of these frozen peanut butter cups after a workout, and everything changed. It felt like real dessert again. Like something I shouldn’t be allowed to eat.

Now, I make a batch every Sunday. It’s become part of the routine. And when you open the freezer and they’re sitting there looking all innocent? That’s peace of mind.

I even started keeping a stash in a little container at the back of the freezer labeled “Frozen Cauliflower.” Nobody touches it. Genius.

Extra Tips to Make Them Even Better

• Use silicone liners: They peel right off and make cleanup easy.
• Don’t overfill: It’s tempting, but they’ll get messy.
• Taste as you go: Some peanut butters are saltier, some sweeter. Adjust.
• Double the batch: If you’re making these once, might as well make enough for later.
• Let them sit before eating: Straight-from-the-freezer is a little hard on the teeth. Give them 2 minutes on the counter.

Are These Frozen Peanut Butter Cups Healthy?

They’re not spinach, okay? But for a keto treat? Yes. You’re skipping sugar, skipping processed junk, and using real fats. That’s a win. One or two after dinner won’t knock you out of ketosis, and they keep cravings in check.

Just don’t eat 10 and blame the diet. These are a treat, not a meal.

When to Eat Them (Not That You Need an Excuse)

• After dinner when you want something sweet
• Post-lunch slump at your desk
• During a Netflix binge
• As a mini reward for surviving another Zoom call
• When everyone else is eating cake and you refuse to feel left out

Why Many Loves These 

They’re cute. They photograph well. They don’t melt in five seconds like regular desserts. And they’re super easy to customize, so food bloggers (and people who should be food bloggers) can get creative with the toppings.

You can dress them up with a drizzle of melted keto chocolate, a little flaked salt, or a swirl of nut butter on top before freezing.

Conclusion

If you’ve been doing keto and feeling a little snack-deprived, frozen peanut butter cups are the fix. They’re simple. They’re satisfying. They don’t take weird ingredients or much effort. And they actually taste good, not “good for keto” good—just good, period.

Try them. Then try not to make them every week. Good luck with that.

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