Peanut Butter & Jelly Keto Cereal Cups


It's Peanut Butter Jelly Time! We've been mixing our new keto Berries cereal with our keto Peanut Butter cereal for a nostalgic, low carb combo—and it is GOOD! So, we took the two flavors to create these keto desserts that are sweet, crunchy, and so delicious.


  • 6 tbsp Butter
  • ½ cup Allulose* or ¼ cup Erythritol
  • 1 tsp Blackstrap Molasses, optional but recommended
  • ½ cup Natural Peanut Butter
  • 2 bags keto Berries Cereal
  • 1 bag keto Peanut Butter Cereal
  • 4 oz Sugar Free White Chocolate Chips, can substitute milk or dark chocolate
  • 12 tsp Sugar Free Strawberry Jelly


  1. Line two cupcake tins (12 cupcake wells total) with non-stick cupcake liners.
  2. In a small saucepan melt the butter, allulose or erythritol, and optional blackstrap molasses.
  3. Remove from heat and stir in the peanut butter to combine. Once the peanut butter is incorporated and there are no lumps, transfer to a large heat-safe bowl and fold in the cereal one bag at a time.
  4. Press the mixture into lined muffin tins and chill for 1 hour. Melt the white chocolate chocolate chips in a microwave safe bowl in 30 second increments, stirring frequently.
  5. Remove the cereal cups from the refrigerator and top each cup with 1 tsp sugar free berry jam. Top with melted white chocolate and swirl with a toothpick.
  6. Refrigerate until set and enjoy! 

Nutrition Facts

Makes 12 PB&J cups

Serving Size: 1 cup
Calories: 173
Fat: 15g
Protein: 7g
Total Carbohydrate: 10g
Fiber: 3g
Net Carbs: 7g

*Allulose is a great sweetener for those who are sensitive to the cooling sensation of Erythritol. ½ cup of Allulose contains about 30 calories and 67 grams of fiber. Allulose is not metabolized like glucose and has no impact on blood glucose levels making it keto approved.