Reese’s peanut butter cups were a hard one to say goodbye to. HOWEVER, I have since learnt there’s not as much sacrifice as one might have first thought when on the ketogenic diet, as it turns out, pretty much anything can be keto-fied and peanut butter cups make no exception.
I threw peanuts out of my diet a long time ago after learning about their drastic lectin content, which causes an inflammatory response in most people and impairs the gut.
So here’s my all-fabulous, all-natural, sugar-free, guilt-free, deliciously keto Almond Butter Cups recipe that also doubles up as a fat bomb snack. What a great day.
Enjoy! Full-fat love from our Easy Keto Kitchen xo
Keto Almond Butter Cups
Ingredients
chocolate cup:
- 10 oz (280g) coco polo dark chocolate
- 1/3 cup refined coconut oil refined, unflavoured
- 3 drops liquid stevia
- 1/2 tsp vanilla extract sugar-free
- 1 pinch pink himalayan salt
almond butter filling:
- 3.5 tbsp almond butter 100% natural
- 3 tsp refined coconut oil refined, unflavoured
- 5-10 drops liquid stevia
- 2 tsp almond flour
- 1/8 tsp vanilla extract sugar-free
Instructions
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Line a muffin tin with muffin cups (either paper or silicone)
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Bring a small saucepan of water to boil over the stove. Add the chocolate and coconut oil to a glass bowl and pop it on top of the saucepan, allow the ingredients to melt whilst stirring frequently (instead you can heat in the microwave, make sure to stir at 20 second intervals, watch out for the chocolate burning!!). Add in the vanilla extract and pink himalayan salt, mix through.
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Begin to fill the bottom of each muffin cup by adding about 2 tsp of melted chocolate. Freeze for 15 minutes. Reserve the rest of the chocolate for the top layer.
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Meanwhile, create the almond butter filling but heating the almond butter and coconut oil in the same way you did in step 2. Mix in the stevia (adjust to your taste), almond flour and vanilla extract until a smooth consistency has formed.
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Remove the muffin tin from the freezer and add a tsp of the almond butter onto the centre of each chocolate layer, ensuring it flattens slightly but doesn't touch the sides. Pop back into the freezer for 10 mins .
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Once the top has firmed, remove from the freezer and add about 2 tsp of the chocolate (if dried add it back to the microwave for 15 secs) over the top of the almond filling, covering and forming the top chocolate layer. Return to the freezer for 30 mins to set completely.
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Store in an airtight container in the fridge or in the freezer to keep for longer.
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 2.8g | protein 4.6g | fat 22g
