These keto big peanut butter cups are a no-bake dessert made with sugar-free dark chocolate, whipped butter, powdered sweetener, and chocolate peanut butter protein powder, set in a 12-cup muffin pan. They are gluten-free and sugar-free with 8.12g protein, 11.63g fiber, and 3.2g net carbs per big cup.
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What's better than a classic peanut butter cup? A big peanut butter cup! I adapted this recipe from a giant peanut butter cup recipe in October 2025 using a 12-cup muffin pan instead of a tart pan.
And these are way better than store-bought. The inside is soft and creamy, almost like a chocolate peanut butter mousse. Prep takes about 30 minutes with a couple short breaks in the freezer. It's as easy as melting some chocolate, whipping up the creamy peanut butter center then layering into the muffin pan.
Make a batch for Halloween, or keep it in the fridge for any time of the year, because a peanut butter cups are great anytime!
Ingredients
Here's what you'll need to make these:
- Sugar-free dark chocolate - Melted in two layers to form the shell and the top of each cup.
- Unsalted butter - Whipped until light, it helps make the filling extra creamy. Let it sit out until it's fully soft for easy whipping.
- Powdered sugar-free sweetener - For sweetness that mixes in smooth.
- Chocolate peanut butter protein powder - For extra protein, fiber, and peanut butter chocolate flavor for the filling.
- Heavy cream - Loosens the filling so it whips up soft and light instead of dense, more like a mousse. Add it slowly until the texture feels right.
- Toppings: Flaky salt, crushed peanuts, or mini chocolate chips
See recipe card for complete measurements below.
Instructions
This one is all assembly and just a couple of short freezer breaks to let everything set.
Before you get started
If you're using a metal muffin pan instead of silicone, line the cups with cupcake liners so the peanut butter cups pop out easily. Silicone pans don't need liners.
- Melt half the chocolate. Coat the bottom and sides of each muffin cup. Freeze until chocolate sets.
- Beat the softened butter with the powdered sweetener until light and fluffy.
- Mix in the protein powder. Add heavy cream and beat until smooth and creamy.
- Scoop out the mixture using an cookie scoop.
- Add filling and smooth the tops.
- Melt remaining chocolate and cover each cup completely.
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- Sprinkle with flaky salt while chocolate is still wet.
- Freeze again for about 10 minutes, until the top layer is set.
Tip: A silicone muffin pan makes these the easiest to pop out once they're set.
Love the cross-section.
So creamy!
Variations
- Make them minis. Use a mini muffin pan instead of the standard 12-cup pan for bite-size cups. You'll get closer to 24 minis, and each freezer break only needs about 5 minutes since there's less volume to set.
- Make it giant. Use a fluted tart pan to make one giant peanut butter cup.
- Add crunch. Stir a tablespoon of chopped peanuts directly into the filling before you divide it among the cups.
- Make chocolate peanut butter eggs. Like the Easter classic!
Storage
Store these peanut butter cups in an airtight container in the fridge for up to a week. They also freeze well for up to 3 months. Thaw in the fridge or let it get to room temperature on the counter before enjoying (or you might chip a tooth).
FAQ
For this recipe, I recommend a whey or milk protein. I have not tested it with plant or other types of protein powders.
Your butter was probably too soft or slightly melted rather than just room temperature. Pop the bowl in the fridge for 10 to 15 minutes before you divide the filling into the cups, and it'll firm up enough to spread and hold.
Yes, they're an easy make-ahead treat since they need to set in the freezer anyway. Keep them in the fridge or freezer until you're ready to serve, then let them sit out for a few minutes for the creamiest texture.
Related
If you loved this recipe, try these others:
Recipe
Keto Big Peanut Butter Cups
Ingredients
- 16 oz sugar-free dark chocolate divided
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar-free sweetener
- 1 cup chocolate peanut butter protein powder (80 grams)
- 2 tablespoon heavy cream
Instructions
- Melt half the chocolate in the microwave in short bursts, stirring until the chocolate is melted and smooth. Pour into each cup of a 12-muffin silicone mold or baking pan (if you use metal, add cupcake liners so they pop out easily). Use a spoon or brush to smooth chocolate up the sides of the tin, until the entire bottom surface is covered. Place muffin pan in the freezer to set, about 10 minutes
- Beat softened butter with powdered sweetener until light and fluffy.
- Add protein powder and mix until combined. Add heavy cream and mix until smooth.
- Add peanut butter filling to each muffin cup and pat smooth.
- Melt remaining chocolate and pour over peanut butter filling.
- Sprinkle flaky sea salt, crushed peanuts, or mini chips over top while the chocolate is still warm, if desired.
- Place muffin pan back in freezer to finish setting up, about 10 minutes.
- Pop out each peanut butter cup and enjoy!
Notes
Nutrition
Adapted from Chef Taffy's Giant Peanut Butter Cup recipe, via Keto Chow.
Olivia Wyles says
Peanut butter cups are my absolute favorite candy! These big cups are so creamy and packed with peanut butter chocolate goodness. I hope you enjoy it as much as I do!