This Keto White Chocolate Peanut Caramel Cup recipe combines all the flavours I love into a single treat. Dense peanut butter nougat layered with peanuts and sugar-free caramel topping drizzled with white chocolate. Gluten-free and sugar-free, these keto no-bake cookies are easy to make and the perfect indulgent treat.
No-Bake Keto Cookie Recipe
I love making portion-control-sized snacks.
I mean let's face it...after a long hard day of work, who still has any willpower left?
Give me a knife and a delicious dessert and I would probably end up putting half of the entire thing on my plate.
That's why I love these gluten-free and keto White Chocolate Peanut Caramel Cups.
Perfectly proportioned and so easy to make, these 3 bite cups will satisfy even your wildest cravings while still not ruining your health.
Keto White Chocolate Peanut Caramel Ingredients
These no-bake keto cookies come together very easily so grab your muffin tin and let's make these delicious treats! I have also listed substitutions as well.
- Nut butter - You can use any Homemade Nut Butter, seed butter or just plain butter if you wish.
- Keto Flour - I have made these using almond flour, a combination of half almond flour and half vanilla casein as well as with just plain coconut flour. If you use plain coconut flour, only use ½ cup instead of a full 1 cup and you may need to add 2-3 tablespoons of almond milk if your mixture is too dry.
- Sweetener - For these sugar-free white chocolate peanut cups, you will need a liquid sweetener. My favourites are either ChocZero Maple Syrup, ChocZero Sugar-free honey or Keto Goods Tapioca Fiber Syrup. You can also use my simple syrup recipe to make your own liquid sweetener.
- Coconut oil - Make sure your coconut oil is in liquid form. If not, quickly heat it in the microwave for about 15 seconds.
- Peanuts - I love the Redskin Planters peanuts as they are the lowest peanut on the market. You can substitute with any type of nut you wish to use.
- Sugar-Free white chocolate - My favourite brand is Bake Believe White chocolate melting wafers. You can use any type of sugar-free chocolate if you wish.
- Caramel extract - This is optional but it helps to give the peanut butter the caramel flavour.
Do I have to use sugar-free products?
Absolutely not! Any maple syrup or chocolate chips will work perfectly in this recipe.
Keto White Chocolate Peanut Cookie Instructions
These sugar-free keto brown butter honey cookies are not only delicious but also guilt-free. Let's dive into the recipe!
Combine the nut butter with the almond flour, sugar-free maple syrup a pinch of salt.
Press a heaping tablespoon into each muffin well and evenly divide the peanuts between the wells and press them slightly into the base. Evenly divide the chopped nuts into each well.
Prepare the caramel layer by combining all the ingredients and microwaving for 30 seconds. Stir everything together. Evenly pour the mixture over each of the cookie bases. Place in the freezer to firm for 10 minutes.
Melt the white chocolate and coconut oil in the microwave for 30 seconds and stir until the chocolate dissolves. Evenly pour the mixture over each caramel layer. Sprinkle additional chopped peanuts over top of the white chocolate.
Place the keto peanut caramel cups in the fridge or freezer until firm. Carefully remove each no-bake keto cookie and enjoy!
How do I store these no-bake keto cookies?
These bite-sized keto cups must be stored in the fridge or can be placed in the freezer for up to 3 months.
What if I don't have a silicon muffin tin?
You can make these into bars instead.
Simply line a 9 x 5 loaf pan with parchment paper. Follow the directions in the exact same manner and you should get fantastic results.
More Keto Cookie Recipes
Looking for other keto cookie recipes? Try these:
Keto White Chocolate Peanut Caramel Cups - No-Bake and Sugar-free
This Keto White Chocolate Peanut Caramel Cup recipe combines all the flavours I love into a single treat. Dense peanut butter nougat layered with peanuts and sugar-free caramel topping drizzled with white chocolate. Gluten-free and sugar-free, these keto no-bake cookies are easy to make and the perfect indulgent treat.
- Total Time: 10 minutes
- Yield: 12 cookie cups 1x
Ingredients
For the cookie base:
- ¼ cup nut butter
- 1 cup almond flour
- ¼ cup sugar-free maple syrup
- pinch of salt
For the peanut layer
- 1 oz roasted salted peanuts, chopped
For the caramel layer:
- ¼ cup nut butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- ⅛ tsp caramel extract (optional)
For the white chocolate drizzle:
- 1 sugar-free white chocolate chips
- 1 tbsp coconut oil
OPTIONAL:
- crushed peanuts as a topping
Instructions
Prepare the Cookie Base:
- Make the base of the cookie by first melting the peanut butter the sugar-free maple syrup, almond flour and apinch of salt. Mix everything together until fully combined.
- Line 12 muffin wells with liners or use a silicon muffin pan. Press a heaping tablespoon into each muffin well and press it down and slightly up the edges of the muffin tin. Evenly divide the peanuts between the wells and press them slightly into the base.
Prepare the Caramel filling:
- To make the caramel, simply melt ¼ cup of the nut butter with the coconut oil and caramel extract
- Stir in maple syrup and pour 1 tablespoon of mixture over each of the cookies.
Prepare the sugar-free white chocolate drizzle:
- To make the sugar-free white chocolate drizzle, melt 1 oz of sugar-free white chocolate melting wafers with 1 tablespoon coconut oil. Heat in the microwave for 30 seconds. Stir until all the chocolate has melted.
- Drizzle the mixture evenly over each cup. Sprinkle some crushed nuts over the white chocolate (if desired) and place in the fridge to harden.
- Carefully pop out the cookie cup from the muffin well and store in the fridge or freezer.
Notes
- see post for substitutions
- these cups must be stored in the fridge or freezer
- nutritional information is for sugar-free products
- I don't use muffin liners as I have a Silicon Muffin tray so I can just pop the cups right out of the muffin pan.
- Prep Time: 10 minutes
- Chilling Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Dessert
- Method: No-Bake
- Cuisine: Keto, Low Carb, Gluten Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 0.5
- Fat: 14
- Carbohydrates: 5
- Fiber: 1.8
- Protein: 3.5
Jill
I just finished making these and they are absolutely amazing.
Linda
I made these as bars in the loaf pan. They were great.
Cat
We love these too!
Anonymous
I have made these 3 times already! Fast and easy and my family loves them!
Sarah
Great Summer-time NO-BAKE recipe. Easy and yummy!