No Sugar Added Peanut Butter Cups (No-Bake, Reese's Copycat)
These soft-bite, Reese’s-inspired peanut butter cups are rich, creamy, and perfectly sweet with monkfruit. A no-bake, low-carb treat that melts in your mouth without the hard chocolate snap.
Equipment
- Muffin tin
- Cupcake liners
- Microwave-safe bowls
- Spoon or small spatula
- Measuring cups and spoons
Ingredients
Chocolate Coating – Bottom Layer (Slightly Sturdier)
- 6 oz sugar-free chocolate chips, such as Bake Believe
- 2 tbsp coconut oil
- 1 tsp heavy cream, room temperature
- ½ tsp vanilla extract
- Pinch salt
Chocolate Coating – Top Layer (More Pourable)
- 6 oz sugar-free chocolate chips, such as Bake Believe
- 2 tbsp coconut oil
- 1 –2 tsp heavy cream, room temperature
- ½ tsp vanilla extract
- Pinch salt
Peanut Butter Filling
- ¾ cup natural peanut butter, well-stirred
- 3 tbsp powdered monkfruit sweetener, such as Lakanto
- 2 tbsp melted butter (or coconut oil)
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp almond flour
Optional (Flavor Boost)
- 1 tbsp peanut butter powder
Instructions
- Set the vibe: Friend, if Reese’s had a soft, luxury cousin… this would be her. We’re making peanut butter cups that melt just right, hold their shape, and taste like you knew exactly what you were doing (because you do).
- Make the filling: Mix peanut butter, monkfruit, melted butter, vanilla, salt, and almond flour until thick and creamy. Let it sit for 5 minutes so it firms up into a soft, moldable texture.
- Melt the bottom chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth and glossy. Let it cool for 1–2 minutes, then stir in heavy cream, vanilla, and salt until silky.
- Build the base: Spoon about 2 teaspoons of chocolate into each liner and gently push it slightly up the sides like you’re tucking it in. Freeze for 5 minutes until set.
- Add the filling: Press the peanut butter mixture into small discs and place them into each cup, leaving a little space around the edges so the chocolate can seal everything in.
- Melt the top chocolate: Repeat the melting process, then stir in only 1–2 teaspoons of heavy cream to keep it smooth and pourable.
- Seal like a pro: Spoon chocolate over the tops (about 1 tablespoon each), then gently tilt or tap the pan so the chocolate glides to the edges and hugs the filling. Look at you making candy!
- Chill and set: Place in the fridge for 20–30 minutes until set. Let them sit for 2 minutes before eating so you get that perfect soft, creamy bite.
Notes
If your chocolate thickens after adding cream, don’t panic—just stir in 1 teaspoon of coconut oil and it’ll smooth right back out.
Let your chocolate cool slightly before adding cream to avoid that thick, clumpy moment. Patience here pays off.
No need to spray your liners—chocolate releases naturally once chilled.
Want that classic Reese’s texture? Don’t skip the almond flour—it’s the quiet hero in this recipe.
Keep them stored in the fridge, but give them a minute or two at room temp before biting in for that soft, melt-in-your-mouth moment.