Keto Peanut Butter Jelly Cups


Keto Peanut Butter Jelly Cups

This variant of keto peanut butter jelly cups makes use of no additional ingredients to make the jelly layer — no gelatin, simply no guar gum… The jelly is in fact produced from blueberries which are high in pectin. Pectin's a naturally occurring jelling agent. When mixed and then frozen, the blueberries become a jelly by themselves.
Keyword keto
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 20 minutes
Total Time 30 minutes
Servings 12 cups
Calories 103kcal


Peanut butter layer:

  • ½ cup (73g/ 2.6oz) roasted unsalted peanuts (or almonds)
  • 1 tbsp (16g/ 0.5oz) coconut butter
  • ¼ cup cashews (or 2 tbsp cashew)
  • 1 tbsp (10g/ 0.4oz) sukrin gold, erythritol or swerve
  • 1 heaped tbsp (8g/ 0.3oz) almond flour

Blueberry jelly layer:

  • 125g(4.4oz) fresh or frozen blueberries
  • 2-5 drops liquid stevia
  • gelatin powder for a firmer jelly (optional)

Chocolate layer:

  • 8 large squares (80g/ 2.8oz) 85% dark chocolate


  • To make the base, add all ingredients into a food processor and pulse until combined and resembling a thick(but lumpy!) paste.
  • Divide evenly among 12 mini muffin molds and press down firmly(about 12g/ 0.4 oz per cup). Place in the freezer whilst you make the jelly layer.
  • To make the jelly, add the blueberries to the food processor and mix until smooth. Add a few drops of stevia, blend, and then taste and add another drop or two if required.
  • Distribute evenly among the molds on top of the peanut base(slightly less than 1 tbsp per cup). Place in the freezer whilst you make the chocolate layer.
  • To make the chocolate top, chop the chocolate into smaller pieces and melt in a saucepan over the lowest heat.
  • Pour evenly across the jelly layer(about 1 ½ tsp per cup) and set in the freezer at least twenty minutes.
  • Remove from the freezer and allow to sit at room temperature a few minutes before serving.


Nutrition Facts:
Fiber: 1.6gFat: 8.5g
Sugar: 2.4gSaturated fat: 3.2g
Protein: 3.1gSodium: 3mg (0% RDA)
Net carbs: 3.9gMagnesium: 35mg (9% RDA)
Total carb: 5.5gPotassium: 122mg (6% EMR)
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