Healthy Reese’s (Low-Carb, Keto & Vegan)
Copycat Keto Reese’s
8 simple real-food ingredients. No gluten, dairy, grains, eggs, NO SUGAR or artificial ingredients. And full of FIBER from the coconut flour. Can the “real” Reese’s say that? Nope!
Not only wholesome, but super easy. 5 minutes, no food processor or special equipmentneeded. Stir, melt, chill and you’re on your way to guilt-free deliciousness.
PB is totally my best friend forever, lol. I could eat these low carb peanut butter cups every day for the rest of my life. I LOVE pb + chocolate! And even MORE when it’s healthy!
Simple Healthy Ingredients for Keto Reese’s
- Peanut Butter (use all natural, no oil or sugar added. Just peanuts and salt)
- Your Favorite Sweetener such as stevia or monkfruit drops or powdered monkfruit. See the post for alternatives.
- Coconut Flour to act as a natural thickener for the peanut butter filling. Almond flour should work, too but you may need a little more.
- Chocolate Coating – homemade per the recipe below with cacao and coconut oil, or melted sugar-free chocolate
- Vanilla and salt for maximum yum factor
To make them look like “real” Reese’s:
There are two delicious ways to make your Reese’s. If you want them to look like the real deal peanut butter cups, use a mini muffin tray with wrappers.
No wrappers? No worries! You can simply scoop the pb dough into balls and DIP it!
Make them big, make them small, make them long, make them tall. (Hello, Reese’s EGGS! Yess!)
You can make these into mini cups, balls, bits, eggs, bars.. whatever your pb loving heart desires! Personally, I loved the 1 tsp size mini bites the best.
Video How-To
How to Make Chocolate Coating
TWO choices:
Choice 1: You can use my homemade chocolate coating recipe below where you simply melt coconut oil and stir in cacao powder, sweetener, coconut milk and a little salt and vanilla.
Since coconut oil hardens when chilled, the coating will firm up in the fridge or freezer. Cacao butter is another yummy alternative to coconut oil, but it’s less likely to be on hand.
OR
Choice 2: if you want to skip a step, just use melted dark chocolate (sugar-free for Keto) plus a little coconut oil to help it along. The choice is yours 🙂
Low-Carb Sweetener Options
You can use monkfruit drops, stevia drops, pure monkfruit extract, powdered monkfruit, powdered coconut sugar, or a small amount of maple syrup or honey.
Don’t forget to taste as you go! Adjust the flour and sweetener to your preferred texture and taste.
Need help? Comment below. I’m here to help!
To Make Paleo Reese’s
Since peanuts are a legume and not for strict Paleo, it’s a simple swap. Simply use another nut or seed butter.
I recommend sunflower seed butter or almond butter instead! Works great. (With almond, I love to add some almond extract, too. YUM!)
More Low-Carb Peanut Butter Recipes
If you LOVE peanut butter like I do, be sure to check out these recipes:
- Peanut Butter BARK
- Peanut Butter Balls
- Reese’s Freezer Fudge
- Reese’s Mousse
- Oh em GEE you’ve gotta try this REESE’S BLAST ICE CREAM!
Let’s not wait any longer. On to the recipe! 🙂
Click the pin button below to save this recipe on Pinterest. Follow me on Pinterest for more healthy treats!
If you make this recipe, I’d LOVE to hear what you think! Comment below and be sure to leave a review 🙂
Healthy Reese's (Keto, Dairy-Free, Vegan)
Ingredients
PB Filling
- 2/3 cup natural peanut butter - just peanuts & salt
- 4-5 Tbs coconut flour
- 1 tsp vanilla
- 25 drops Sweetleaf vanilla creme stevia - or a dash of pure stevia powder, to taste
- Dash of pink salt
Chocolate Coating
- 2 Tbs coconut oil
- 1 1/2-2 Tbs cacao - see notes
- 1 Tbs coconut milk
- 12 drops Sweetleaf vanilla creme stevia - or a dash of pure stevia powder, to taste
- 1 tsp vanilla
- Pinch of pink salt
Instructions
To make the pb filling:
- Stir together all ingredients in a medium size mixing bowl. Add just enough coconut flour that your dough holds together. Taste and adjust for sweetness, if needed.
- Scoop balls onto a parchment lined plate using a small cookie scoop or measuring spoon - 1 tsp to 1 Tbs, depending on how big you like.
- Optional: roll each ball in your hands to smooth out the surface. Refrigerate or freeze while you prepare the chocolate.
To make the chocolate:
- Melt coconut oil in a small bowl. (About 30 seconds in the microwave.) Stir in the remaining ingredients. Taste and adjust if needed. *OR use 1 bar of melted dark chocolate + 2 tsp coconut oil.
- Dip each ball in the bowl of melted chocolate and turn to coat thoroughly. Use a fork to remove from bowl. Set back on parchment.
- Freeze for about 30 minutes, until chocolate has hardened. Enjoy!
Notes
Approximate macros are calculated using proprietary software and are given as a courtesy and estimate. Your results may vary. I recommend using your own calculations.
23 Comments
Lindsay
Hi there! I’m actually in the process of making these right now! One thing I can’t seem to figure out is: How many tablespoons are 25 drops of Stevia equal to? I searched the internet & can’t seem to find the answer anywhere! Thank you so much for this recipe!! I love PB too!
Emily
It’s probably only 1/8 teaspoon of liquid stevia drops (my guess.. I have not measured) Do you have a dropper? It doesn’t take much.
Hope you enjoy them!
Lindsay
I didn’t have a dropper with me—-so, thank you so much for your response! I LOVE them! They are soooo delicious! I absolutely love all your recipes though! So healthy & scrumptious! Thank you so much for all the time & effort you put into creating such wonderful treats!
Emily
Aww you are so welcome! Glad you love them! Thanks Lindsay
Heather
Is there nutritional info on these
Heather
What is the nutritional information per serving?
Emily
A quick calculation on MyFitnessPal says 87 cal/6g fat/2.6 g net carbs/1 g sugar per 18 portions.
But you probably won’t use up all the chocolate coating so that’s not 100% accurate.
You can search “Healthy Reece’s” on the my fitness pal app to see more details and change the serving size.
Hope that helps 🙂
Cc
So it’s 2.6 carbs per ball?
Emily
Yes, based on 18 portions.
Stephanie
Can I substitute almond flour or will it ruin the final product?
Thanks for this recipe! Peanut butter cups are my weakness, but I feel like this will finally help me break free!
Emily
Almond flour instead of coconut flour? Hmmm, maybe… coconut flour is extremely absorbent so it’s what dries up the peanut butter.
Almond flour might work, but I’m not sure of the quantity. You may need a lot more than 1/3 cup. Perhaps 1 cup (or more?)
It could work though. You’d just have to keep adding flour and mixing until it forms a dough.
Good luck! Let me know how it turns out
Rebecca Osland
Could I use powdered stevia instead? I don’ t have any liquid stevia. Thanks
Emily
Yes, I think that would work! I’m not sure of the amount, since each brand is a little different. I would start with the equivalent to 2 Tbs sugar and taste as you go. You may also need a bit less coconut flour.
If you try it, let me know how it turns out 🙂
Michael
I’m sorry to report I made this exactly according to your recipe but the final result tastes very bitter, mostly like plain peanut butter, and not sweet at all. I think adding honey instead of, or in addition to several drops of, stevia might work with the peanut butter center.
Emily
Sorry to hear that. If you’re new to stevia, it can take a little getting used-to. It’s always good to taste the filling as you go and adjust to your personal preference. 🙂
Also, not all stevia is the same – so if you used a different brand, you may need more or less (& maybe that could explain the bitterness. Using too much tastes very bitter to me)
Yes, you can absolutely use a different sweetener. A little honey or maple syrup would be great! I just happen to love Sweet Leaf stevia. 🙂
Tina Gehrer
Can I use almond butter instead of peanut butter?
Emily
Absolutely! If your almond butter is runny, just add a little more coconut flour.
You can also add almond extract if you want a boost of almond flavor. So yummy! 🙂
Diane
I just made this recipe. I really enjoyed it. The texture really is like a Peanut Butter cup.Thank you for putting out a recipe that is yummy and healthy,,
Emily
So happy to hear you enjoyed it, Diane You are welcome!
Mandy Metts
Okay so I adjusted this recipe a lot to what I needed and I have to say the more if your recipes I’ve made the more confidence I’m getting in the kitchen!
My natural peanut butter was kind of thick and not very runny so I had to slightly heat it up to mix everything together. It really didn’t need the coconut flour at all to get to a dough like consistency so I didn’t add any.
I also melted down Lily’s stevia sweetened chocolate chips with some coconut oil for the coating. Perfection!
I made these to go in the Reece’s blast healthy ice cream and a lot didn’t make it. Sooo good and I will be making several batches of these, I just know it. Thank you!!
Olivia
Hi Emily,
Do you have to use coconut milk in the chocolate coating or would you be able to substitute it with another non-dairy milk? If you do have to use coconut milk, does the fat content matter (light vs. regular)? Thanks!
Emily
Hmm, I haven’t tried it with another milk, but it should be ok. I would start with 1/2 Tbs and see how that is – taste and consistency (low-fat milks might make it watery/thin.)
Good luck! If you try it, report back how it goes
Olivia
I tried it with unsweetened vanilla almond milk, and the coconut oil mixture still froze okay, but the texture isn’t great (hard, not creamy like freezer fudge) and it’s not particularly flavorful. I think next time I make the recipe I’ll try it with full fat coconut milk, or just use melted chocolate. The inside was really good though!