Low Carb Double-Stuffed Peanut Butter Cups
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Introduction
Peanut butter and chocolate. Is there really a better combination? Sure, there’s bacon and eggs, cookies and cream, and biscuits and gravy, but nothing comes close to the almighty peanut butter and chocolate duo.
The problem is finding a good sugar-free one. All good inventions are created out of necessity, and I could not go without a peanut butter cup any longer, so here we are.
Why Upside Down?
I wish I had a really interesting answer to this question. I wish I could say that turning them upside down made them taste better or that it made some special ingredient really stand out … but I can’t.
The truth is, the only reason I turned them upside down is because the bottom layer of chocolate was really smooth and looked great, and the top layer… didn’t.
Either way, if you eat them right-side up or upside down, they will still taste scrumptious!
Double-Stuffed
The peanut butter layer in these is thicker than the one in a shop-bought cup, which is the whole reason for making them this way: chocolate, then a proper slab of filling, then chocolate again. The filling is whipped with butter and powdered sweetener rather than spooned out of the jar, which is what makes it a filling rather than a layer of peanut butter.
For a simpler chocolate-and-peanut-butter treat, try our peanut butter fat bombs. The peanut butter is swirled into the chocolate instead of layered between it.
They taste so close to the real thing that it’s almost scary. If you’re following a strict low-carb, low-sugar diet, you know exactly what I’m talking about; you bite into something and it tastes a little too good, and you think to yourself, “Oh no, did I just eat something I shouldn’t have!?”
They are rich, though, and six of them is the batch. For the carbs in the peanut butter itself, and what to check on the jar, see our guide to whether peanut butter is keto-friendly.
Go-To Treat
They live in the freezer, which is the right place for them — firm, cold, and ready whenever the urge for a sugary snack turns up. The work is about five minutes of it; the rest is waiting for each layer to set.
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Enjoy!
Low Carb Double-Stuffed Peanut Butter Cups
Ingredients
For Chocolate (Top and Bottom Layers)
- ¼ cup cocoa powder, unsweetened
- 3 tbsp butter, unsalted, softened
- ¼ cup heavy whipping cream
- 4 tbsp lakanto classic monkfruit sweetener
For Peanut Butter (Middle Layer)
- ¼ cup peanut butter, creamy
- 2 tbsp butter, unsalted, softened
- 4 tbsp lakanto powdered monkfruit sweetener
Nutrition Facts
6 servings per recipe| Per Serving 190 | Per Recipe 1140 | |||
| ¼ cup of cocoa powder, unsweetened | 10 | 60 | ||
| 3 tbsp of butter, unsalted | 50 | 300 | ||
| ¼ cup of heavy whipping cream | 33.33 | 200 | ||
| ¼ cup of peanut butter, creamy | 63.33 | 380 | ||
| 2 tbsp of butter, unsalted | 33.33 | 200 | ||
| 18g | 24% | 111g | 142% | |
| ¼ cup of cocoa powder, unsweetened | 0.67 g | 4 g | ||
| 3 tbsp of butter, unsalted | 5.5 g | 33 g | ||
| ¼ cup of heavy whipping cream | 3.33 g | 20 g | ||
| ¼ cup of peanut butter, creamy | 5.33 g | 32 g | ||
| 2 tbsp of butter, unsalted | 3.67 g | 22 g | ||
| 9g | 46% | 55g | 275% | |
| 3 tbsp of butter, unsalted | 3.5 g | 21 g | ||
| ¼ cup of heavy whipping cream | 2.33 g | 14 g | ||
| ¼ cup of peanut butter, creamy | 1 g | 6 g | ||
| 2 tbsp of butter, unsalted | 2.33 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 38mg | 13% | 230mg | 77% | |
| 3 tbsp of butter, unsalted | 15 mg | 90 mg | ||
| ¼ cup of heavy whipping cream | 13.33 mg | 80 mg | ||
| 2 tbsp of butter, unsalted | 10 mg | 60 mg | ||
| 75mg | 3% | 460mg | 20% | |
| ¼ cup of cocoa powder, unsweetened | 26.67 mg | 160 mg | ||
| ¼ cup of heavy whipping cream | 3.33 mg | 20 mg | ||
| ¼ cup of peanut butter, creamy | 46.67 mg | 280 mg | ||
| 17g | 6% | 104g | 38% | |
| ¼ cup of cocoa powder, unsweetened | 2 g | 12 g | ||
| ¼ cup of heavy whipping cream | 0.27 g | 1.6 g | ||
| 4 tbsp of lakanto classic monkfruit sweetener | 8 g | 48 g | ||
| ¼ cup of peanut butter, creamy | 2 g | 12 g | ||
| 4 tbsp of lakanto powdered monkfruit sweetener | 5 g | 30 g | ||
| 2g | 7% | 12g | 43% | |
| ¼ cup of cocoa powder, unsweetened | 1.33 g | 8 g | ||
| ¼ cup of peanut butter, creamy | 0.67 g | 4 g | ||
| Total Sugars | — | — | ||
| 13g | 78g | |||
| 4 tbsp of lakanto classic monkfruit sweetener | 8 g | 48 g | ||
| 4 tbsp of lakanto powdered monkfruit sweetener | 5 g | 30 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 14g | |||
| ¼ cup of cocoa powder, unsweetened | 0.67 g | 4 g | ||
| ¼ cup of heavy whipping cream | 0.27 g | 1.6 g | ||
| ¼ cup of peanut butter, creamy | 1.33 g | 8 g | ||
| 3g | 7% | 20g | 39% | |
| ¼ cup of cocoa powder, unsweetened | 0.67 g | 4 g | ||
| ¼ cup of heavy whipping cream | 0.27 g | 1.6 g | ||
| ¼ cup of peanut butter, creamy | 2.33 g | 14 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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In a medium-sized bowl, mix together cocoa powder and softened butter until a paste is formed.
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Using a double boiler (or a makeshift double boiler), melt the paste until it becomes a liquid. Stir regularly to prevent scorching.
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Add the heavy cream and monk fruit sweetener to the chocolate mixture and continue to stir until combined.
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Spoon half of the melted chocolate into 6 muffin cups and freeze for five minutes or until solidified.
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In a large bowl, whip together the peanut butter, softened butter, and powdered sweetener.
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Spoon the peanut butter mixture over the solidified chocolate from step 4 and freeze for another five minutes or until solidified.
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Once both the first layer of chocolate and the peanut butter mixture have solidified, spoon the remaining chocolate into the muffin cups and freeze again until solidified.
Notes
- The chocolate layers here are made from scratch — cocoa, butter, cream and sweetener — rather than from melted baking chocolate. No baking-bar substitution is given here, because swapping one in changes the coating rather than just saving a step.
- The recipe fills six standard muffin cups. Paper liners work — they are what is in the photographs — and silicone ones are worth having if you own them, because a frozen cup pops straight out of silicone. Whatever you use, a wider cup gives you a thinner, flatter sweet and a narrower one gives you a chunkier one from the same batch.
- While you are waiting for the first layer of chocolate and the peanut butter to freeze, take the melted chocolate off the heat. It will thicken up, but when you need it again, return it to low heat. Heating the chocolate for too long can cause the ingredients to separate.
- Use a creamy peanut butter. The filling is whipped, so anything with chunks in it fights you; a natural one that needs stirring is fine as long as it is well mixed before it goes in.
Correction — October 15, 2026: The notes offered a melted baking-bar shortcut with no quantity, which quietly left out the cream and butter that keep the chocolate layers soft. The from-scratch chocolate is the method.
