The flavor of low carb peanut butter cups in easy to make squares. Forget the molds and save time by making this popular candy in bar form.
Are you a lover of the popular peanut butter cup candy? I certainly am. It doesn’t get much better than the flavor of yummy peanut butter coated in chocolate.
This is a modification of the low carb peanut butter fudge recipe. Although I liked the fudge, I thought the Splenda made it too sweet and it was a bit plain. What it really needed was a layer of chocolate on top!
For this easy low carb peanut butter cups recipe, I changed the sweetener to a mixture of stevia and erythritol which tones down the sweetness. I also spread melted chocolate on top.
The added layer of chocolate makes the fudge taste just like a Reese’s Peanut Butter Cup! I think these squares would taste amazing cut up and blended into low carb vanilla ice cream – a homemade low carb DQ Blizzard.
These low carb peanut butter cups in squares reminds me of a recipe that I learned how to make in middle school Home Economics class. That recipe mixed graham cracker crumbs into the peanut butter mixture as well as regular powdered sugar.
This version of easy to make low carb peanut butter cups in squares brought back memories. It was so fun back in those days as a young teenager learning how to make food with friends.
In fact, I still have the handwritten note that my classmate gave me for the original peanut butter cup bar recipe we made together in 8th grade. I loved the recipe so much, I kept it in my mother’s Better Homes and Gardens cookbook.
That book was later handed down to me since I used the cookbook much more than my mom. It’s great to be able to enjoy the same taste in a much healthier version of the peanut butter chocolate candy recipe.
Low Carb Peanut Butter Cups in Easy to Make Squares
Low Carb Peanut Butter Cups in Easy Squares
Ingredients
- 1/2 cup butter , melted
- 2/3 cup low carb whey protein powder , vanilla flavor
- 1/2 cup powdered erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/2 cup natural sugar-free peanut butter
Topping:
- 3/4 cup sugar-free chocolate chips
- 2 Tablespoons natural sugar-free peanut butter
Instructions
- Line an 11×7 baking dish with waxed paper.
- In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.
- In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.
- Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:Related Posts
Lorri says
Made these last night. Excellent taste and texture. I didn’t have vanilla protein powder so I substituted with Quest Peanut Butter Protein Powder. I also used chunky natural peanut butter. I found it to be a bit too sweet (maybe because the chunky has less butter because of the nut pieces? So I added another 1/2 cup of the chunky peanut butter .) Perfection! Maybe if using chunky peanut butter you need more? I did! 😉 Thank you for this yummy recipe!
Lisa says
I use an unflavored and unsweetened protein powder. If you use a sweetened one, you’ll need less sweetener.
Julie Miller says
Omgoodness, I love your website! Soooo many great recipes for those of us eating low carbs! Thank you so much for sharing all of your recipes!! I have so many I have printed and plan to make, but I do believe one of your Peanut Butter &/or PB cup recipes will be made TOMORROW!!! They all look delicious!!
Lisa says
Hope everything works out for you! These peanut butter cup squares were one of my regular items when I first got started on low carb.
Rachel says
Hi there, I don’t have vanilla protein powder, what else would you suggest? Oddly I have chocolate and strawberry but no vanilla… thank you,!
Lisa says
You can use peanut butter powder. A smaller amount of coconut flour may work too.
Sara says
I would compare this to a Butterfinger®. That’s what mine tasted like. The chewy, tacky consistency was even the same! An 11 x 17 pan was too big, so I ended up using an 8 x 6 pan. Very good recipe.
Lisa says
That’s an interesting comparison. I used to love Butterfingers.
Alice says
These are my favorite candies! I try to never be without them in my fridge. 😁
Lisa says
They used to be mine as well when I first started out on a low carb diet.
Deborah says
Made these today using peanut powder and they are amazing!! Really do taste exactly like Reese’s peanut butter cups. Thanks for sharing this recipe.
Lisa says
You’re welcome Deborah!
Amber says
OH. MY. STARS.
I just made these and I might be making these weekly now. I don’t really like sweeteners, so I skipped it entirely. I added a scant tablespoon of coconut flour to help bulk it up a little since I left out the erythritol. Then I used an 80% chocolate bar melted with 1 T kerry gold butter for the top and OMG these taste so much like the high carb version I used to make! I’m so happy, and my non-keto, peanut butter-loving husband is thrilled as well! Thank you!
Lisa says
So glad it worked out with no sweetener!
Karen louise says
These look delicious , however I can’t use erythritol or stevia. Could I just use monk fruit, and if so, how much do you suggest?
Lisa says
If it’s concentrated monk fruit, you’ll need a lot less and may need to add in a bulking agent. I find that about 3/4 to 1 teaspoon of concentrated monk fruit powder is needed to replace a half cup of Swerve.
Linda says
I have always had a sweet tooth and I wanted a really good THM type recipe . This is my favorite – hands down! I too chill the filling in the freezer for a while so the topping doesn’t. melt andmix in .The recipe is easy and quick to make. Thanks loads for rescuing my sweet tooth! 😄
Lisa says
Always happy to help. Glad you enjoyed them!
Emily says
Have you ever used just coconut or almond flour instead of the protein powder? I’m curious if that would work the same way.
Lisa says
I haven’t tried, but I’m thinking coconut flour may work or finely ground almond flour.
Annelise says
Surprisingly similar to Reese’s! Made mine with chocolate whey and they turned out great – will definitely try with PB-flavored whey next! Interested in substituting PB2 powdered peanut butter instead of natural to increase protein, as well. Thanks for the recipe, highly recommend!
Lisa says
Thanks for sharing. I didn’t know they had peanut butter whey.
Paula says
Quest makes a great low carb peanut butter whey protein powder…I’ve used it for low-carb waffles and it’s awesome
Jessica says
Any thing I can substitute for the protein powder, or could I use peanut powder? And add cocoa powder?
Lisa says
Peanut powder should work and add more peanut flavor.
Beth says
Can the whey protein/PB mixture be blended by hand or is it necessary to use beater?
Lisa says
It can be done by hand. It’s just easier to use a beater.
Renuka says
If i want to try out a plant based protein powder in place of the whey, would it effect the taste much? I have Sun Warrior.
Or can I leave it out totally?
Alternately – what could I sub it with?
Thanks much!
Lisa says
I’ve used a plant based vanilla protein powder sweetened with stevia. It’s green in color, but works.
Amy says
Can I just skip the whey powder completely?
Lisa says
You’ll need to find another powder to use to get the right texture. If you do decide to omit it, you may need other adjustments as well since it adds a bit of sweetness.
Jacklynn Roskey says
Couldn’t she use peanut powder?
Lisa says
Peanut powder should work.
Lori says
I wanted to try these tonight because I was craving something sweet. Went to start and only had 1/4 cup of peanut butter and chocolate protein powder.
I halved the recipe and used the chocolate powder and left the chocolate topping off,they are delicious!
I still want to try them the original way but I will be making a regular batch with the chocolate powder again.
Thank you for the recipe!
P.s. I did not add the stevie due to the sweetness of the protein powder.
Lisa says
Thanks for sharing your version. It sounds more like a chocolate peanut butter fudge. Yum!
Rendi says
I added 1 package of cream cheese to your recipe…wow, good stuff!!
Lisa says
It does sound yummy! I love cream cheese peanut butter fudge.
Deb says
Do you think I could make this using only pure stevia powder, or a combination of stevia and just plain monk fruit, if there is such a thing? (I can’t tolerate any of the sugar alcohols.) If so, how much stevia and / or monk fruit would I use? Thanks!
Lisa says
You’d likely need to increase the bulk if you use stevia. It might work if you increase the protein powder.
Brittany says
My hubby loved these! Thanks! I just used cocoa powder mixed with some of the filling to add a chocolate topping since I didn’t have SF chocolate. I used 2T stevia and erythritol blend – blended up in my ninja to make a powder- and an extra half scoop of protein powder and they were great.
Lisa says
Thanks for the tip Brittany for those who need an easy chocolate topping!
Alesha says
I want to try your version, the sf chic chips without militia are expensive! I’m afraid of messing it up though…. I’m one that has to have an exact recipe, and even I STILL may mess it up! LOL. I’d love to make these for me and the hubby though, he’s in ketosis and I’m doing low carb for health reasons.
Lisa says
You can make your own SF Choc Chips: https://lowcarbyum.com/homemade-sugar-free-chocolate-chips-in-chunks/
Lisa says
These are unbelievable! I needed to put them out of sight in the freezer because I wanted to eat them all.
Lisa says
That’s exactly why I don’t make them very often!
Andrea says
I’ve made this twice and love it, but the chocolate doesn’t stay on top, it swirls into the peanut butter layer. I’m going to try putting the peanut butter layer in the fridge for an hour and then putting the chocolate on top next time.
Andrea says
That worked! These are so good!
Nichole Wilson says
I realize this was posted a while ago, but I am new to your page and love your recipes. My question is….is there a sweetener that does not give you the cold sensation that Swerve does? I have tried Stevia too but don’t care for the taste. Thanks in advance for your help.
Lisa says
You could use xylitol, but it’s a sugar alcohol that my impact blood sugar level. Monk fruit is a sweetener that I like, but it’s often mixed with erythritol which is what gives that cooling sensation. I find that you have to blend various sweeteners to get the best taste. Inulin is a fiber sweetener that you can try too, but the fiber carbs may impact your sugar level so use with caution.
Sue Pengilly says
Hello, How much Xylitol do you think would be required. 1/2 cup?Sue
😊
Lisa says
It’s pretty equivalent to Swerve and erythritol. You could start with a little less and add more to taste.
Karen says
I have made many low carb deserts that were disappointing or epic fails. This is definitely not one of them! This is the best I have ever made and recommend highly. I followed the recipe except I added just a small amount of Swerve to the chocolate topping. Thanks so much for sharing.
Lisa says
So glad it was a hit with you Karen!
Lynn says
Hi! I’m wondering if you could use the Pyure Stevia blend found at Wal-Mart? I also have some Trim Healthy Mama (erithrital and xylitol blends)sweeteners but not enough. I love love love PB cups so excited to try this!
Lisa says
It’s better to use a powdered sweetener. You should be able to make a powder out of Pyure by putting it in a coffee grinder or Magic Bullet.
Irene says
I’m really not sure how this recipe can possibly make 35 squares? Based on those dimensions, after those measurements for ingredients, they’d have to be insanely small pieces.
Lisa says
I cut them very small to help with portion control.
Tom Dibble says
In a 7×11 pan, if you chop one inch to a side you end up with 77 pieces (7*11), so we’re talking about around 1×2″ bars, which aren’t large but also shouldn’t be hard to handle. To get 35 pieces, go about 2.2 inches along the 11″ direction (ie, into 5 strips) and 1″ in the 7″ direction (ie, into 7 strips). Alternatively you could flip things and cut the 11″ side into 7 strips and the 7″ side into 5 strips for more square “bars”, but I tend to like the more rectangular shape and the math works out much better that way too 🙂
Of course, in a larger dish you’ll end up with thinner bars (about 2/3 the thickness in a 9×13 pan as in a 7×11 pan), but using the same number of cuts (five pieces in the long direction and 7 in the short direction) you’ll get the same 35 pieces with about the same ~2×1 rectangle shape. You’ll just need to do your own math to figure out how this a fifth of 13 inches is etc. Since there isn’t any baking to be done, you can really make these any shape you want, even using ex an 8×8 pan to make the bars 20% thicker (1.6×2.67 inches if you go five-across/seven-down as before for 35 pieces) – although note that the thicker the bars are the more your portions will be affected by any side slope to the edges of the baking dish if you are trying to be super-precise about portioning these out.
Lisa says
Thanks for all the info! Very well done.
Valerie says
Holy cow these are FAN. TAS. TIC!!! My kiddo is fighting me for them, wanted them for dinner. And I think they’re almost healthy enough to HAVE for dinner!! I’m so grateful!!! Also noting, I used half the Swerve and no stevia, and unflavored whey powder from Bob’s Red Mill. Perfection!
Jessica says
I made these in my silicone “peeps” mold for Easter and everyone LOVED them! (low carbers and non alike) Thank you so much for my new favorite dessert recipe.
Lisa says
I’ve got a Peeps mold too. Even though Easter is over, I may give it a try. My daughter would love the little Peeps shapes.
WB Kubin says
Can you use whey protien isolate?
Lisa says
You can, but you may need to use a bit of vanilla and possibly more sweetener if needed.
WB Kubin says
This is the best tasting dessert! I ended up using the vanilla protein powder and only 2 TBS of swerve along with the addition of 2 TBS of powdered peanut butter. They are so good! THANKS for the great recipe.
Cindy says
I made these tonight without the sweetener because I feel like my protein powder is sweet enough. These are SO good! Just what I was hoping for. Thanks for the recipe.
Lisa says
You’re welcome! Good to know that you didn’t need to add additional sweetener.
Sara says
What kind of low carb protein do you use.
Lisa says
I used the Designer brand Vanilla whey protein powder. You can use any low carb vanilla, or use plain whey and add some vanilla extract with sweetener to taste.
Kristy says
I rarely write comments under these recipes because it has to knock my socks off, and this surely did! Wow! I’m currently in Ketosis and can’t have a lot of carbs or any sugar, so this looked great. I used xylitol for the sweetener, but otherwise did everything the same. Thanks for a perfect recipe to satisfy my sweet tooth!
Lisa says
Aren’t they the best? I made some too and had to hide them so I wouldn’t eat to many at once. Glad you loved them!
Lynn says
Do you think I can substitute Almond butter for the peanut butter?
Lisa says
You certainly can sub in any nut butter you like. Even sunflower seed butter would work for those with a nut allergy.
Anne says
Will you get this? It’s 2018 now. Anyhow, we do have allergies here, severe ones. I’m a BIG FAN of WOWBUTTER. I know it’s work in this recipe. There are a few added sugars in it. Is that the worst thing in the world?
Thabks
Lisa says
I’ve never heard of Wowbutter. But it sounds like it would work in the recipe.
Kelly says
Yep, hands down best keto dessert. I have tried dozens to upward of 100 over the last 6 years.I made my chocolate with bakers chocolate and cream. Kept it somewhat bitter as the filling is very sweet. I love the texture and plan To amount variations.
Lisa says
Thanks Kelly!
Daphne says
Could Splenda granular be substituted for the Swerve?
Lisa says
It’s been a while since I used Splenda, but it is a suitable replacement for Swerve. You may want to powder it or use a liquid version.
Erica says
I tried these today and my penut butter didn’t harden in the fridge. The chocolate hardened but very liquidy underneath. What could I have done wrong?
Lisa says
Both the butter and peanut butter will harden in the refrigerator so I’m puzzled. The powders just add bulk and sweetness. The bottom should have been a fudge consistency.
Leah says
The same thing happened to me.
Lisa says
Maybe the peanut butter oils settled out?
Sarah C says
Any idea if it MUST be *whey* protein powder? I bought some SunWarrior (a vegan protein powder) a while back intending to use it for something specific… and then never did… now it just sits around. I’d like to use it not let it go to waste! At the same time I’d rather not experiment with it and risk wasting all the other ingredients. Although come to think of it I have no idea if the SunWarrior is low carb or not, hmm…
Lisa says
Any protein powder should work well in this recipe. Those allergic to dairy have used other protein powders like egg based without an issue.
Cassidy says
I don’t see how this recipe yields 35 bars? I cut mine pretty small (think funsize candy bar) and it only yielded 12. This makes me think the nutritional information must be way off on this. Are they supposed to by starburst size?
Lisa says
I cut them pretty small in a 7×11 pan.
Vicki says
$12.00 for a bag of SF chocolate chips seems a bit outrageous. I would think you could add cocoa powder or melted unsweetened chocolate to the peanut butter along with additional sweetener.
Lisa says
I agree, but I do use them as I don’t always have time to make my own. I have a recipe for homemade chocolate chips using regular unsweetened chocolate here. You can replace the cocoa butter with unsweetened chocolate to cut costs further.
Sydney says
I realize this comment is a little old – but I wanted to share. All of my local Walmart’s carry SF chocolate chips for around $3.50 a bag. I usually buy 2 a month to save time and hassle.
Can this recipe use almond or coconut flour or something similar?
I don’t have whey protein powder and don’t have the money to get it but I’m craving something sweet. Thanks!
Lisa says
I bet you could add coconut flour in place of the whey and you’d likely need less.
Jennifer says
I found SF chocolate chips at Walmart. $3:65 for 8oz
Lisa says
I’ve seen some too, but they have maltitol which I avoid (causes me too much gas pain).
Sara Pomish says
Yes, avoid maltitol if you can. It’s horrendous on the digestive system and if you are diabetic, it will most certainly spike your blood sugar.
Great recipe; I’ve done them with a combination of whey and almond flour and I really like the texture. I’ve also subbed coconut oil for the butter but they really must be refrigerated if you go this route. Butter tastes better, though. 🙂 I like to use salted butter for these; it makes it taste more like a Reese’s cup to me. Thanks for all that you do, love your recipes!
Tom Dibble says
Raley’s carries Lily’s sugar-free dark chocolates, using Erythritol and Stevia rather than maltitol. They are a bit more expensive than the Hershey’s/Walmart specials ($7/9oz chips, $5.50/4oz bar), but well worth it to avoid the intestinal distress maltitol puts me through!
Also, if you have your favorite erythritol/stevia blend at home in a powdered form (or a good blender / spice grinder to transform granulated into powdered), a chocolate melter or double boiler, and some cocoa butter, it is fairly straightforward to mix up your own sugar-free chocolates. Saves a little bit of money, obviously (just buy unsweetened chocolate bars at $3/4oz and melt into your favorite configuration, which comes just a little cheaper than Lily’s, but just 3 cents per ounce so probably not really worth it, or buy unsweetened bars off Amazon for 58 cents per ounce, at which point you are saving about 20 cents per ounce compared to picking up some Lily’s).
Lisa says
I agree! The maltitol is serious pain for me. I’ll avoid that at all costs.
Janet says
Hershey makes a sugar free chocolate chip. less than $3 a bag.
Lisa says
Hershey’s does make a sugar free chocolate chip, but beware of the maltitol in it.
Amy says
i made these yesterday and they are delightful. I put a few chocolate chips into the peanut butter mixture. They are a little addictive. I also found them a tad bit too sweet but that is true of most recipes that I use Swerve with. Just need to try half. I’m sure I will be making these again.
Lisa says
These are one of the early low carb treats I’ve made. I have found that I prefer things less sweet after being sugar free for a while. They are still a favorite of mine. So glad you liked them.
Nicole says
hands down the best keto dessert recipe that I have stumbled upon. Completely satisfied the shark week cravings, my uterus applauded, these were so good.
Lisa says
So glad these treats were able to get you through! They are a long time favorite of mine.
Tanya says
I am curious if anyone has tried melted coconut oil instead of butter.
Lisa says
It’s worth a try. I haven’t , but coconut oil is a healthier fat.
Tanya says
i also added ground flaxseed to the peanutbutter part (maybe 3/4 cup) and i liked it! the recipe was still a little too sweet for me, so I plan to cut down on the Swerve next time. I wonder what peanutbutter mixed with just vanilla protein powder would taste like. am curious if the erythritol is even needed.
Lisa says
That sounds interesting and healthier with ground flax added. I personally would like to start using less erythritol. It’s worth a try omitting erythritol if using a sweetened protein powder.
ZT says
These have become a staple in our house–a hit since the first time I made them. Our fridge is now never devoid of a batch of these lovely things! Since I didn’t have powdered erythritol when I made them for the first time, I used the granular kind; the texture is a little “crunchy” as a result, but we find that we actually like it that way and never looked back.
Question: do you think they could be made with xylitol? I have some of that on hand that I’d like to use up.
Lisa says
I have used xylitol as a one-for-one replacement for erythritol so it should work fine. I do prefer erythritol for most things, but xylitol is better in a lot of chocolate recipes where erythritol can crystallize.
Denaye says
I’m out of whey protein powder. Is there anything I can substitute for it? Peanut flour? I really want to make this for hubby for Valentines Day.
Lisa says
A peanut flour should work and you may want to add some vanilla extract. I’m not sure if it will be a one for one replacement. I’d start with half the amount and check to see if the consistency is thick enough and taste is suitable. If you have whole milk powder you could sub in some of that as well.