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Keto Nut Butter Cups Are the Low-Carb Dessert of Your Dreams

These might be even better than Reese's, we're just saying.

If Reese's peanut butter cups are one of your favorite candies, this is one dessert recipe you'll want to keep handy. With minimal prep time and zero baking, these keto nut butter cups are one treat you'll want to enjoy, even if you're not following the ketogenic diet.

Thanks to sugar-free chocolate chips and unsweetened nut butter, this recipe is totally keto-friendly, and the hemp seeds will add some fatty acids to the recipe, which is great for followers of the high-fat, low-carb diet. Following the keto rules doesn't have to mean giving up sweets; it just means you'll have to figure out what you can and can't eat. And fortunately, these tasty nut butter cups fit the bill.

You will need either a mini muffin tin or a silicone candy mold to make this dessert. But if you have a sweet tooth, it's worth the investment. You'll never want a processed peanut butter cup again!

Makes 12 servings

Ingredients

1 ½ cups (9 oz) sugar-free chocolate chips (I used Lily's)
1 Tbsp coconut oil
½ cup (132 g) unsweetened crunchy nut or seed butter (I used Nuttzo Crunchy Power Fuel)
1 Tbsp (12 g) powdered Lakanto sweetener
1 Tbsp hemp seeds
1 Tbsp cacao nibs
1 tsp vanilla extract
Flaky sea salt, such as Maldon (optional)

How to Make It

  1. Combine chocolate and coconut oil in a heatproof bowl. Place over a pan of simmering water and allow to melt, stirring occasionally.
  2. Line a 12-cup mini muffin tin with paper liners, or have ready a silicone candy mold. In a bowl, stir together nut butter, sweetener, hemp seeds, cacao nibs, and vanilla. Spoon 1 to 2 teaspoons chocolate into the bottom of each muffin cup, swirling and spreading with the back of a spoon until cup bottoms and sides are coated. Freeze until firm, about 10 minutes.
  3. Divide nut butter mixture among cups, spreading evenly. Top each with 1 to 2 teaspoons chocolate, swirling and using the back of a spoon to cover the nut butter. Refrigerate for 2 minutes, then sprinkle with flaky sea salt, if using. Return to refrigerator until firm, at least 2 hours. Remove from pan (or pop out of the mold) and serve. Cover and refrigerate leftovers.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more