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Keto Frozen Peanut Butter Cups Recipe

These no-bake keto frozen peanut butter cups are cold, creamy, and perfect for low-carb snack cravings. Made with peanut butter, coconut oil, and cocoa, they’re quick to prep and easy to store in the freezer.

Ingredients

Scale

Chocolate Layer:

  • 1/2 cup coconut oil (melted)

  • 1/2 cup unsweetened cocoa powder

  • 1/4 cup powdered erythritol (or monk fruit)

  • 1/2 tsp vanilla extract

  • Pinch of sea salt (optional)

Peanut Butter Layer:

  • 3/4 cup natural peanut butter (unsweetened)

  • 2 tbsp coconut oil (melted)

  • 2 tbsp powdered erythritol

  • 1/2 tsp vanilla extract

Instructions

  1. Mix chocolate ingredients until smooth.

  2. Line muffin tin with liners. Add 1 tsp of chocolate to each. Freeze 10 minutes.

  3. Mix peanut butter layer ingredients until creamy.

  4. Add 1 tbsp peanut butter mix over each frozen chocolate layer. Flatten gently.

  5. Pour remaining chocolate over the top of each.

  6. Freeze 30+ minutes until firm.

  7. Store in freezer in sealed container. Let sit 2–3 minutes before eating.

Notes

  • Refined coconut oil works best if you don’t like coconut flavor.

  • Use silicone liners for easy removal.

  • Make it nut-free by swapping in sunflower seed butter.

  • Adjust sweetness to taste depending on your peanut butter brand.

Nutrition