Easy Keto Almond Butter Cups
By: Amanda Suazo
For just a moment of enjoyment, sinking your teeth into a sugary peanut butter cup can send you into hours of brain fog and fatigue. With these keto almond butter cups, you can get the same satisfaction without the crash.
These almond butter cups deliver a satisfying snap of dark chocolate when you bite into them, along with a fudgy (not runny!) almond butter center. If you have a half hour, you can make a huge batch of them and have a sweet high-fat snack on hand whenever your candy cravings strike.
Peanut butter and chocolate make a classic flavor combo — so why make almond butter cups instead? Despite their popularity, peanuts are high in lectins and histamines, both of which can cause inflammatory responses in people. Peanuts are also highly prone to mold.
While almonds (and all nuts besides coconut) can suffer from mold, high-quality raw almonds contain more beneficial vitamins and antioxidants. With a roasty flavor, they make the perfect Bulletproof-friendly swap for these almond butter cups. Just make sure you choose a raw almond butter with no added sugar for this recipe.
Sandwich almond butter cups into Bulletproof s’mores, chop them up to top keto donuts, or use them as a garnish for keto chocolate cake. Or, just enjoy them all on their own for an out-of-this-world keto candy experience.
Easy Keto Almond Butter Cups
Start to Finish: 30 minutes (15 minutes active)
- 1/4 cup raw creamy almond butter
- 1 1/2 tablespoons coconut flour
- 1 tablespoon granulated non-GMO erythritol
- 112 grams dark chocolate with at least 85% cacao, or 2 Chocolate Fuel Bars
- 2 tablespoons coconut oil
- In a small mixing bowl, mix coconut flour and erythritol until combined and no lumps remain. Add almond butter and stir through until well incorporated.
- In a double boiler, gently heat chocolate and coconut oil until melted and glossy, stirring occasionally.
- Line a muffin tin with 9 paper liners. Gently spoon a layer of melted chocolate into the bottom of each liner. Freeze for about 5 minutes, or until firm.
- Remove muffin tin and liners from freezer and add about half a tablespoon of the almond mix into each cup. Press down with your fingers to flatten and distribute nut butter evenly into the center.
- Spoon additional chocolate over the top of each cup until nut butter is completely coated and the top of each cup is level with chocolate.
- Return almond butter cups to the freezer and chill for 10 minutes, or until firm.
- Store almond butter cups in a covered container in the fridge or freezer.
Nutritional Information (per serving):
- Calories: 194
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Salt: 3mg
- Carbs: 12g
- Fiber: 4.1g
- Sugar: .7g
- Sugar Alcohols: 4.7g
- Net Carbs: 3.2g
- Protein: 5g
- Calcium: 48mg
- Iron: 6mg
- Potassium: 94mg
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