Keto Chocolate Peanut Butter Hearts (+Paleo Option)
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My Keto Chocolate Peanut Butter Hearts are the perfect bite-size treat that will satisfy your sweet tooth with minimal carbs. They are super easy to make and taste identical to a Reese’s Peanut Butter Cup. If you are looking for the perfect Valentine’s Day treat that won’t run your diet, be sure to give this recipe a try!
Tips and Tricks: Keto Chocolate Peanut Butter Hearts
- Double Broiler: This is a must for melting chocolate. Keeping the chocolate on very low heat helps the chocolate stay smooth as the peanut butter hearts are being dipped.
- Using a Fork to Dip: Placing the heart on top of the fork and dipping really make it’s so easy to cover the hearts then to transfer to the wax paper.
- Adding Coconut Oil to the Chocolate: Coconut oil really does help the chocolate have a really smooth and shiny consistency.
- Use Wax Paper: This is a must and will make removing the chocolate after it sets so much easier.
- Sprinkle with Kosher Salt: I love sprinkling each chocolate with Kosher Salt. It really gives the hearts such an amazing texture and flavor.
What’s The Best Keto and Paleo Chocolate?
- Keto: I love using Lily’s Chocolate Chips. This brand tastes so good and has minimal carbs. This does have dairy, so if you are DF, you will need to stay away from this brand.
- Paleo/DF: Hu Chocolate is by far the best Paleo and Dairy Free Chocolate. This brand does have a few more carbs, but I do love the fact that it’s dairy free.
What if I Don’t Have Heart Molds?
No worries if you don’t have heart molds. My other favorite way to make these is rolling them in balls instead. Using molds makes them super cute, but can be a bit time consuming. Instead, just roll them in golf ball size balls, dip in the chocolate and freeze.
If you do want to use molds, below are the ones I recommend. You can also roll the dough out and cut them using a cookie cutter of choice.
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Want More Keto Sweet Treats?
Keto Chocolate Peanut Butter Hearts (Dairy Free)
- 1 1/3 cup peanut butter or almond butter no sugar added
- 1 tablespoon canned coconut milk unsweetened
- 2 tablespoons ghee melted or vegan butter
- 1 1/4 cup powdered keto sweetener powdered swerve
- 1 teaspoon vanilla extract
- 10 oz. keto chocolate or dark chocolate of choice*
- 1 tablespoon coconut oil for chocolate coating
- Add all of the ingredients to a large mixing bowl. Use a hand held mixer and mix on medium speed until completely combined. The consistency will be dough-like.
- Place in heart molds or molds of choice. If you do not have molds, feel free to roll these into balls and place onto a baking sheet.
- Transfer the molds or baking sheet to the freezer and freeze for a minimum of 45 minutes to 1 hour (or longer) until they are firm enough to dip into the chocolate. Line another cookie sheet with wax paper and set aside.
- Using a double boiler, fill the bottom boiler with about 1 inch -1.5 inches and simmer over low heat. In the top boiler. Add in the chocolate chips and stir continuously until completely smooth and melted. Add in the 1 tablespoon of coconut oil and mix. This will make the chocolate really smooth.
- Using a fork, dip each peanut butter heart into the melted chocolate. Gently tap any excess chocolate off, then place onto the wax paper-lined cookie sheet. Repeat until all the hearts have been dipped in chocolate. Sprinkle each heart with Kosher salt if desired. Place them in the refrigerator to allow the chocolate to harden.
- Store the hearts in an airtight container in the fridge or you can freeze them for up to a month.
- If you do not have heart molds, feel free to roll them in balls instead.
- For Keto, Lily's Chocolate Chips are great. For Dairy Free and Paleo, I love using HU Chocolate.
- Nutrition is calculated using peanut butter and Lil's Chocolate Chips. 2 Net carbs per heart. Take the fiber and subtract it from carbs to get NET.
Nutrition information is automatically calculated, so should only be used as an approximation.