Healthy “Reese’s” Candy – low carb, dairy free and sugar free

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

If you like Reese's®, you'll love this low carb Chocolate Nut Butter Candy. It's a low carb candy that tastes amazing. Make it into any shape you like for every day or for a special occasion.

Do you love Reese's Peanut Butter Cups?

I can't imagine anyone saying “no.”

I've got a real treat for all of you Chocolate and Peanut Butter Lovers out there.

A delicious Chocolate and Nut Butter Candy that gives Reese's® Peanut Butter Cups a real run for the money.

I've always loved those Reese's Peanut Butter Cups, but my oldest son has a life-threatening peanut allergy and well, as with all of the other things that I like to make from scratch, some of those ingredients in Reese's version aren't too desirable.

Get a load of this:

Milk Chocolate contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers), Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid (to Preserve Freshness)

Ugh -what are those initials for anyway?

… First of all, TBHQ is tertiary butylhydroquinone, a heavy duty preservative.  There is some mixed information on the internet about this substance, but I think I'd rather just avoid it.

Second, PGPR is polyglycerol polyricinoleate. It's a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil.  It's basically used to reduce the fat content of less expensive chocolate products while keeping the “full fat” taste.  I don't know about you, but I'd sure rather have the real fat.

So.  In case the fun of making homemade chocolates isn't enough for you, I hope you now have more reason to do so :-).

If you love Reese's Peanut Butter Cups, you'll LOVE this healthy alternative to the regular chocolate peanut butter candy -- chocolate and nut butter candies made low carb! Betcha can't eat just one! You can make these into any shape, of course, for any holiday or event.

{Please note – there are affiliate links in this post. If you click on one and make a purchase I might make a commission. Your support is much appreciated to keep this free resource up and running.}

If you like Reese's®, you'll love this low carb Chocolate Nut Butter Candy. It's a low carb candy that tastes amazing. Make it into any shape you like for every day or for a special occasion.

These reese's copycats are easily adaptable for all kinds of special diets.  See notes for details.

Healthy "Reese's" Candy - low carb, dairy free and sugar free

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This Homemade "Reese's®" Nut Butter Candy is Sugar and Dairy Free - Homemade Peanut Butter Cup Candy without the guilt!


    Chocolate / Carob Coating



    1.  Melt coconut oil over very low heat (This is important.  If you heat the oil too high, your nice chocolate coating will end up as a gloppy mess.  Still edible, but not pretty.  Not that I ever did that or anything :-).)

    2.  Transfer the oil to a bowl, add other ingredients and mix well.  I used my Bamix immersion blender to do the mixer.  It works great and is my new favorite kitchen tool.

    3.  Spoon a small amount of the melted chocolate into your molds.  Just enough so you have the thickness that you'd like the chocolate coating to be.

    4.  Place mold in fridge to harden while you make the filling.

    5.  For filling, combine all ingredients in a bowl and mix well.

    6.  Place filling in freezer to firm.

    7.  When filling is more firm, remove from freezer and shape into tiny balls.

    8.  Place one small ball of filling into each mold, on top of the hardened chocolate.

    9.  Spoon the remaining chocolate all over the filling and fill the mold.

    10.  Level off the mold with a knife for a nicely shaped candy.

    11.  Chill until firm and store in fridge or freezer (if you can keep out of them that long).


    Recipe Notes

    1. Coconut oil isn't the easiest thing to measure, especially in the winter months (it gets really hard under 76 degrees).  I melt mine first and then measure it.  Much easier!
    2. I used silicone molds, like this one from Amazon.  Of course, you could use any shape, like these cute flower molds.  I do not recommend mini muffin tins, however, or some other non-flexible option.  The candy is just too hard to get out of them and you end up with a crumbly mess (yummy, but crumbly).  Of course, you could also just roll the filling into balls and dip it into the chocolate, to make an alternative to peanut butter balls.
    3. You can use another healthy fat instead of coconut oil if you'd like.
    4. You can use another sweetener instead of stevia.  1/2 cup xylitol or other granulated sweetener will work.
    5. You can substitute another nut or seed butter for almond butter.
    If you like Reese's®, you'll love this low carb Chocolate Nut Butter Candy. It's a low carb candy that tastes amazing. Make it into any shape you like for every day or for a special occasion.

    If you love Reese's Peanut Butter Cups, you'll LOVE this healthy alternative to the regular chocolate peanut butter candy -- chocolate and nut butter candies made low carb! Betcha can't eat just one! You can make these into any shape, of course, for any holiday or event.

    Finally, after many many attempts at making these chocolates, everyone in my very-patient family said that they were wonderful.  I personally (ahem) couldn't really keep out of them, which makes them a winner in my book.

    My youngest especially liked the filling.  He's had the real thing (should I really call Reese's the real thing?) and said that since I made mine with carob  he said that they'll never taste like Reese's.  Very insightful.  (I'm avoiding chocolate as much as possible since, if you remember from my Facebook page, it is my undoing anytime I eat it and also because the stimulants in chocolate aren't a great thing to eat if you have adrenal fatigue (or boys, for that matter :-)).

    I think these stand up well against any store bought filled chocolate and they were sure fun to make!

    And I'll keep working on the peanut butter – er – almond butter cup recipe and will be back when it's done.

    Looking for some other yummy ways to treat those you love on Valentine's Day?

    Other Healthy Treats:

    What is your favorite candy?

    Candy Recapper

    These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


      Speak Your Mind


    1. Can’t wait to try these.. i like to mix almond butter (~2/3) and Sunbuter (~1/3) to get a taste closer to peanut butter. Still working on the proportions, but since Sunbutter has such a strong flavor, I definitely use less.

      I always seem to have trouble sweetening chocolate so that it’s sweet enough without getting bitter. Thoughts or suggestions?

    2. So my Stevia is a mix between maltodextrin and stevia and I was wondering how I can use my sweetener for the quantity asked for about ( it says you can exchange it a cup for a cup to sugar)

    3. I am very happy that I can find such great sugar free recipes but I am having trouble finding out the quantity of 4 scoops . Is it equivalent to 4 Tbsp?

    4. Brittney Dillinger says:

      My husband and I made the healthy Reese’s cups with a mini heart-shaped silicone mold that holds 24 individual molds. We were able to get 48 servings from that recipe.

      For sweeteners, we used Sweet Leaf Liquid Stevia and Erythritol. For the nut butter filling, we used organic almond butter in the chocolate coating and organic creamy peanut butter for the filling. Instead of carob powder, we used an unsweetened cocoa powder for less carb count. To counter the bitterness of unsweetened cocoa powder, sprinkle a little more salt in the mix.

      The macros came out to; Fat: 14g | Protein: 2g | NCarb: 1g per serving out of a total of 48 servings.

      Thank you so much for this recipe. My oldest son is picky with dark chocolate, so he doesn’t like it, but my youngest cannot get enough of these. They are perfect for my keto diet, too! I won’t feel left out for Valentine’s Day this year!

    5. Just to be clear before I make these (and they look wonderful btw), you have the sweeteners listed this way:

      1/2 cup sweetener, as healthy of a choice as possible
      4 scoops stevia extract powder (or another sweetener. 1/2 cup xylitol or other granulated sugar, or approx 2/3 cup erythritol.)

      Does that mean 1/2 cup sweetener AND 4 scoops of stevia (or another sweetener), or are the 2nd and 3rd lines just examples of the 1/2 cup sweetener?

    6. Sharon Hazelton says:

      This recipe looks yummy! I do have one question though….since sugar causes inflammation, I am trying to eliminate it as much as possible from my eating plan. I have tried using splenda and equal, but find that for me they both cause terrible migraines. I am allergic to wheat/gluten & MSG, am a migraine sufferer, have Fibromyalgia, Hypothyroidism, CFS and a few other issues. Would you happen to know what I could use for a substitute for the sugar that will be safe for me to use?

      Thanks in advance for your help!

      • Hi there. I just put some links in the post for alternative sweeteners. Let me know if you need more info – thanks! I am working with someone who specializes in thyroid issues if you would like her info. She is very sharp and might be able to assist you. Take care!

    7. For the chocolate coating can I use raw honey as the sweetener? Can I also substitute the powder stevia with a liquid? If so, how much do you think?

      • I think honey should work just fine. You mean sub w/ liquid stevia drops? I don’t use them much but of course you can. I would try maybe 2-4 drops for 1/32 to 1/16 of a tsp extract. Hope that helps.

    8. This is too funny. I just got this email from my sister to your link for this recipe, only, I just made this exact thing (hearts and all!) and they are in the freezer as I type. These are SO good!

    9. I’m a little new to all of this, so 2 questions: (1) Is that 1 cup chocolate POWDER or roasted carob powder? Both are powders? If I can’t get either, is cocoa powder okay? (2) I only have one mold, so if I have chocolate left over, should I reheat it on low later to make more? Will that wreck it? Better to dip some pnut butter balls into it right away and use it up? Thank you!! =]

    10. One more question….on the 1/2 cup sweetner – does that mean like 1/2 cup powdered erythritol? Thanks

    11. Since I live in the Buckeye state and its football season, we make “buckeyes” which are peanut butter balls dipped halfway up in chocolate. Since I’m doing low carb, sugar free, I had to figure out how to make them legal. Ended up similar to your version. Used my silicon heart molds and baby muffin tins which looked like mini Reese’s. my question is, why is nut butter mixed in the chocolate coating? Before I make my next batch, which will be your recipe, I just wanted to make sure I actually mix the nut butter w/chocolate AND have my nut butter mixture for the middle of the candy? Thanks so much. i absolutely love your recipes and hard work to make healthy homemade alternatives of all our “bad” favorites!!!

      • You know, I am not sure why I did that now :-). But they sure do taste good. Of course, you could use any chocolate coating that you like! Thanks for the kind words!!

    12. Hi Adrienne,
      What lovely Chocolates and a very special treat. I have noted the correction in the recipe to 1/2 cup pwd. sugar. I can’t wait to make this treat! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
      Miz Helen

    13. Adrienne,
      This is a great recipe. This post is featured on the Living Well Blog Hop post on Jo’s Health Corner today. Thanks for sharing this with us.

    14. I just came across your site and must say genius!!! In two days I have made half of your desert recipes and they ALL taste amazing. I am a health food junkie and love your ideas! Just a question, do you list serving size or nutritional value anywhere?

      • Hi Ashley. My understanding was that it would cost a lot of money to do that, but I have found a site that you can do it on. I don’t know that I could handle the extra work load, but I could consider it. I’ve always found serving sizes to be arbitrary, but it’s an option. You’re the second person who has asked. One problem is that I think when you are looking at more “whole food” recipes, the fat level tends to be higher and it would steer folks away from it, when in fact it is healthy. So that would be a real concern that I would have about listing nutritional info. What are your thoughts?

      • Here is a link to the site if you’d like to try it out yourself in the meantime:

        • Hi Adrienne, Thanks for the response, I completely agree about the fat content and your right most people don’t know that although it’s higher fat its good fat and doesn’t get stored as fat in the body, rather gets used as energy. I just wanted a rough estimate on the portions and such. I keep track of daily nutrition for school/ fitness comps.

          Also, I think you forgot to post the link!

          Thanks again. I’m making the mint ice cream tonight, I can’t wait!

          • Did I not send it in another reply? Just let me know. I am busy most of the rest of the night but I’ll try to get back to you. Hope you like the ice cream!

    15. They look delicious Adrienne! Great job!

      Thanks for linking to a Round Tuit!
      Hope you have a fabulous week!
      Jill @ Creating my way to Success

    16. Your peanutbutter hearts look lovely and delicious! I continue tweeking recipes too. 🙂