Healthy Reese’s (Low-Carb, Keto & Vegan)

Healthy peanut butter cups in minutes

Run to your kitchen, folks. You’re gonna love these. Your favorite Reese’s peanut butter cups just got a pretty pie makeover! 😀 Healthy, whole foods. And NO SUGAR. What are you waiting for? (Keto, low-carb, sugar-free, gluten-free & vegan) 
Healthy Reese's (Vegan, Low Carb) PrettyPies

Meet your PB-BFF

8 simple ingredients. Real, healthy food. 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 healthy, but super easy. 5 minutes, no food processor (!)  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!

Healthy Reese's (Keto Vegan) PrettyPies

TWO ways

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.

TWO chocolates

You can use my homemade chocolate coating recipe OR 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 :)Healthy Reece's | PrettyPies.com

Be sure to check out the 1 minute VIDEO to see how easy these are to make!

Healthy Reese's (Vegan, Low Carb) PrettyPies.com

Healthy Reese's (Vegan, Low Carb) PrettyPies.comHealthy Reese's (Vegan, Low Carb) PrettyPies.com

CALLING ALL PB LOVERS

If you LOVE peanut butter like I do, be sure to check out these recipes: Peanut Butter BARK,  Reese’s Freezer Fudge,  Reese’s Mousse, Oh em GEE you’ve gotta try this REESE’S BLAST ICE CREAM!

Healthy Reese's Blast Ice Cream (Keto, Vegan) PrettyPies.com

Healthy Reese’s Blast Ice Cream (Keto, Vegan)

Let’s not wait any longer. On to the recipe! 🙂

Click the image 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! Tag me on Facebook or Instagram. #prettypies

Healthy Reese's

Healthy peanut butter cups made with 8 simple ingredients. NO sugar!
Prep Time5 mins
Total Time35 mins
Servings: 12 balls
Calories: 116kcal
Author: Emily

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.
    Healthy Reese's (Vegan, Low Carb) PrettyPies.com

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

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
What I used:
Organic Peanut Butter from ALDI which is a very drippy. If yours is more firm, use less flour.
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. Adjust the flour and sweetener to your preferred texture and taste.
To make these Paleo, simply use almond butter instead! Works great. I love to add some almond extract, too. YUM!
To use mini wrappers instead, add 1/2 tsp to each wrapper and tilt the pan to coat the bottom and sides. Place a 1/2 Tbs pb ball inside and pour chocolate on top to coat. Keep the coating thin to make them easier to bite.
To store: Keep refrigerated for 1-2 weeks in an airtight container. Must be kept cold since the chocolate will melt. I love these straight from the freezer!

MACROS:

  • Cal 116
  • Fat 9.5 g
  • Total Carb 7.1 g
  • Fiber 3.2 g
  • Net Carb 3.9 g
  • Protein 1.2 g

23 comments

  1. Lindsay says:

    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 says:

      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!

  2. Lindsay says:

    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!

  3. Stephanie says:

    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 says:

      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

    • Emily says:

      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 🙂

  4. Michael says:

    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 says:

      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. 🙂

    • Emily says:

      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! 🙂

  5. Diane says:

    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,,

  6. Mandy Metts says:

    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!!

  7. Olivia says:

    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 says:

      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 says:

        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!

Leave a Reply