Recipe-Keto Nut Butter Chocolate Cups




Reese’s Peanut Butter Cups are pretty much everything to this gal. Salty and sweet in one amazing sugary package. This low-carb version hits all of the same notes, minus spiking my glucose levels. Winning!

Keto Chocolate Nutbutter Cups


1 Chocolove Extreme Bar (3.2oz/90g)

2 Tablespoons Organic Coconut Oil

2 Tablespoons Grass-Fed Butter (I like Kerrygold)

4 Tablespoons Organic Creamy Nut Butter (no sugar added)

1 tsp vanilla extract

¼ tsp kosher salt

Maldon Sea Salt Flakes

Over low heat or a double-boiler add Chocolate, Coconut Oil, Butter, Nut Butter, Vanilla Extract and Kosher Salt.

Whisk until chocolate mixture is shiny and creamy. Remove from heat.

Pour into whatever mold you prefer, I use a mini-tart pan coated with a coconut-oil spray. Silicone molds work equally well.*

Allow to cool 5 minutes and then sprinkle Maldon Sea Salt Flakes on top.

Place in fridge to set-up or freezer if you are in a hurry.

Store in airtight container in refrigerator for a week or longer, if they last that long!


If you prefer a sweeter tasting nutbutter cup (no judgements) use a Tablespoon of whatever low-carb sweetener you like. I use sucanat, monk fruit sweetener or stevia in my recipes. Sugar alcohols give me disaster pants.

I mix all of the ingredients together at once because I don’t have the time or patience to layer the chocolate and nut butter, but if you prefer it that way it’s just as good!


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