Healthy Homemade Peanut Butter Cups (Sugar Free) | Desserts With Benefits

Healthy Homemade Peanut Butter Cups

GUESS WHAT I DID LAST WEEK??  I made Peanut Butter Cups.  Healthy Homemade Peanut Butter Cups!  Totally nutritious, sugar-free, low-carb, gluten-free and guilt-free.  Soooo I obviously ate like, four in a row 😉

And I sure loved sharing the eats with you here and here on Twitter.

These Homemade Peanut Butter Cups will restore your faith in everything — the super creamy peanut butter filling, the rich and sweet milk chocolate coating.

It’s like comfort on top of comfort.  You know, for those extra tough days.

Healthy Homemade Peanut Butter Cups recipe - Healthy Dessert Recipes at the Desserts With Benefits Blog (

These are comforting, rich, sweet and decadent — just like the storebought version — but without the excess calories, fat, sugar and strange additives (PGPR) and preservatives (TBHQ).

Healthy Homemade Peanut Butter Cups recipe - Healthy Dessert Recipes at the Desserts With Benefits Blog (

You know, I can resist some things but definitely not these Healthy Homemade Peanut Butter Cups.  Far from it.

I had a hard time NOT eating every single one of these in five seconds flat…  ummm, I kinda finished them all the same day I made them.  But that’s not a problem, they’re healthy and totally guilt-free.

It’s pop quiz time:

Question:  What’s better than one Peanut Butter Cup?

Answer:  TWO Peanut Butter Cups!

… Or four  😉

Take it from me — always keep a batch of these on hand!  Why?  In case of emergencies, duhhh.

Healthy Homemade Peanut Butter Cups recipe - Healthy Dessert Recipes at the Desserts With Benefits Blog (

Healthy Homemade Reese’s Peanut Butter Cups recipe - Healthy Dessert Recipes at Desserts with Benefits
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Healthy Homemade Peanut Butter Cups

Servings: 8 cups
Prep Time: 45 minutes
Total Time: 45 minutes
These healthy homemade Peanut Butter Cups are totally nutritious, sugar-free, low-carb, gluten-free and guilt-free!



  • Spoon ~1 teaspoon of the melted chocolate into 8 cavities of a peanut butter cup mold. Rotate the tray at an angle to coat the cavity “walls” with the chocolate. Place in the freezer while you make the filling.
  • In a medium-sized bowl, whisk together the erythritol, peanut flour and salt. Stir in the yogurt. Mixture should be thick, like frosting.
  • Scoop the filling into the chilled chocolate cups. Do not overfill.
  • Spoon the remaining melted chocolate over the filling. Refrigerate until firm. Serve immediately, or store in a tightly sealed container in the fridge for up to 1 week.

Recipe Notes

I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice.  But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Nutrition Facts
Healthy Homemade Peanut Butter Cups
Amount Per Serving (1 PB Cup)
Calories 80 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 45mg2%
Carbohydrates 5g2%
Fiber 5g21%
Sugar 0.5g1%
Protein 4g8%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Candy
Keyword: Chocolate, DIY, Gluten Free, High Protein, Low Carb, Peanut Butter, Sugar Free

Recipe republished with permission from the Naughty or Nice Cookbook!

Enjoy  🙂


Be happy.

Live fully.

Feel naughty, eat nice.


– Jess


42 comments on “Healthy Homemade Peanut Butter Cups”

  1. Saw these this morning….. went to the store, bought the ingredients I didn’t have, made them…. SO GOOD. Your recipes are my favorite; I’ve been on a baking spree with them 🙂 Next up- Peanut butter fudge!5 stars

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  3. Love your website!

  4. Can I use truvia and blend into making a powder?

    • Shweta-
      Truvia should work if you powder it in a blender or food processor. Or, you can just let it dissolve in the yogurt before mixing the filling all together. Just note that Truvia is 2x as sweet as erythritol so I would recommend using only 2 tbs. Hope you like the recipe! 🙂

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  6. Peanut butter cups were my favorite before my son was diagnosed with a peanut allergy. We prefer Sunbutter over Soybutter. Any idea how to make this with Sunbutter?

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  8. Wow, just made these and they are wonderful!!!! PB cups are my weakness so I’m so thankful to have a healthy alternative. Thanks a million for the recipe!!!5 stars

  9. Couldn’t you make the chocolate part with unsweetened dark cocoa powder?

  10. I’m a newbie to this low-carb, sugar-free way of life and I’m finding it extremely difficult to find desert recipes that don’t require baking or very many ingredients..You see, I don’t enjoy cooking and have never baked a desert outside of a bundt cake and don’t have things in my cupboard like peanut flour and powdered erythritol..My question is, am I able to substitute the peanut flour for another flour like say coconut or almond and sweet leaf stevia in place of erythritol? Also, can you recommend any other desert recipes that are no bake requiring very few ingredients that are of the  peanut butter, coconut and chocolate variety?

  11. Thanks Jess..I appreciate your help but I think I’m going to have to give up on the notion of making a desert..There is just too much that goes into baking these delectables and I just find it intimidating..The only desert I’ve made since being on this low carb sugar free diet and the easiest are vanilla coconut bars..I spread peanut butter over them and I was a happy camper:^)

  12. Hi, I love your recipes and would LOVE to make the peanutbutter cups!
    Can you please tell me, what is Erythritol ??



  13. Having trouble finding peanut flour. Can I substitute peanut butter powder instead?

  14. What about sugar alcohol content? is there away to avoid those?

    • If you don’t want to use erythritol (even though it’s all-natural and sugar-free!), you can use another powdered sweetener: organic/fair-trade powdered sugar will yield results almost exactly the same as the original, but they won’t be sugar-free anymore. If you want a less processed sweetener, you can use powdered coconut sugar or date sugar or granulated honey, but the flavor will be very different and the filling’s color will be a dark brown. Hope this helps! 🙂

      • Thanks for your reply and suggestions!
        I can’t have refined sugars and am very sensitive to sugar alcohols unfortunately. Both upset my stomach terribly. Natural sweetners are definitely better for you from a health standpoint but I was wondering if Splenda could be used?
        I am hoping to find some ways to enjoy a little dessert once in awhile and these rexipes sound amazing!!

      • Sorry to hear that Heather! I haven’t tried Splenda here but I’m sure it would work just fine. The erythritol doesn’t affect the texture all too much, it’s just there for sweetness 🙂

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  24. hi jess, can I make this recipe a different version without ruining it, one with higher protein?

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