Homemade Chocolate Peanut Butter Cups
These are better than the store-bought kind — rich dark chocolate shells filled with creamy, lightly sweetened peanut butter, with just the right snap when you bite in. No sugar added, no weird ingredients, and they come together in 20 minutes with zero baking.
High in protein, low in carbs, and dangerously easy to eat — the homemade treat that beats the original.
Why You'll Love This
Rich dark chocolate, creamy peanut butter center
~6g protein per cup, only ~3g net carbs
No baking, 20 minutes, 5 ingredients
Better than store-bought — and sugar-free
Amazing Protein Recipes
Homemade Chocolate Peanut Butter Cups
- Prep20 min
- Cook30 min
- Total50 min
- Servings12 cups
- Calories215 kcal
Ingredients
- For the chocolate shell
- For the peanut butter filling
Instructions
- Line a 12-cup muffin tin with paper liners.
- Melt the chocolate chips with 1 tbsp coconut oil in the microwave in 30-second bursts, stirring between each, until smooth.
- Spoon 1 tablespoon of melted chocolate into each liner. Use the back of the spoon to push it slightly up the sides. Freeze 10 minutes to set.
- Meanwhile, stir the peanut butter, monkfruit sweetener, melted coconut oil, vanilla, and salt until smooth and creamy.
- Spoon about 1 tablespoon of peanut butter filling onto each chocolate base. Flatten gently.
- Spoon the remaining chocolate over the top to cover. Tap the pan gently to smooth.
- Sprinkle with flaky sea salt if using. Refrigerate 30 minutes until fully set.
- Peel off the liners and enjoy — store in the fridge.
Notes & Tips
- Thin chocolate layers: The coconut oil thins the chocolate so it coats smoothly and snaps cleanly — don't skip it.
- Freeze the base first: A set base keeps the peanut butter from sinking through to the bottom.
- Don't overfill: Too much peanut butter and the chocolate won't cover — 1 tablespoon each is the sweet spot.
- Room-temp peanut butter: Cold peanut butter is stiff and hard to spread — let it warm up first.
- Nutrition: Per cup (estimate): 210 calories, 18g fat.
- Fridge: Store airtight in the fridge up to 2 weeks.
- Freezer: Freeze up to 3 months; thaw 10 minutes before eating.
- Room temp: They soften quickly — keep refrigerated until serving.
- Gift idea: Pack in small boxes with tissue paper — they make beautiful homemade gifts.
- The Secret to a Clean Snap, Not a Soft Melt
- The secret is the coconut oil ratio and the fridge set. A tablespoon of coconut oil per 1 1/2 cups of chocolate thins it just enough to coat smoothly and set with a firm snap — too much and the cups melt in your hands, too little and the chocolate is thick and hard to work with. And the full 30-minute chill is non-negotiable — rushed cups stay soft.
Variations & serving ideas
- Almond butter: Swap peanut butter for almond butter for a different nutty flavor.
- Milk chocolate: Use sugar-free milk chocolate chips for a sweeter cup.
- Crunchy: Use crunchy peanut butter for texture.
- Add-ins: Stir chopped peanuts, a pinch of cinnamon, or a few sugar-free chocolate chips into the filling.
Nutrition Facts
Per serving · recipe makes 12 cups
| Nutrient | Amount per serving |
|---|---|
| Calories | 215 kcal |
| Total fat | 19 g |
| Saturated fat | 8.6 g |
| Cholesterol | 0 mg |
| Sodium | 67 mg |
| Total carbohydrate | 3 g |
| Fibre | 2.8 g |
| Sugars | 0.8 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Homemade Chocolate Peanut Butter Cups?
About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Homemade Chocolate Peanut Butter Cups?
You need sugar-free dark chocolate chips, powdered monkfruit sweetener, vanilla extract, natural peanut butter and flaky sea salt. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight in the fridge up to 2 weeks. Freezer: Freeze up to 3 months; thaw 10 minutes before eating.
How many servings does this recipe make?
It makes 12 cups.
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