Keto Almond Butter Cups

Almond butter or peanut butter? Which team are you on? I am 100% on the almond team, and always have been. True story. Even as a kid, I always preferred the natural almond or pistachio butter that my dad kept in the cupboard over the sugary peanut butter. What a weird kid right?!

These ALMOND BUTTER CUPS are what I always wanted the Reese Peanut Butter Cups to taste like, times a hundred. Rich, creamy, salty, not too sweet, perfect.

Depending on the size of silicon mold that you use these can be smaller or larger. If I had to make them again I would likely opt for a smaller mold, as they are SO RICH you don’t need much to satisfy your craving.

The collagen powder is definitely optional, I only added it for extra amino acids, but obviously omit it if you don’t care for it.

Here’s how you make them…

INGREDIENTS:

(ALMOND BUTTER LAYER)

  • 1/2 cup of smooth natural almond butter
  • 1/4 cup of virgin coconut oil, melted
  • 2 tsp of grass-fed collagen powder
  • 1/4 tsp of sea salt or pink salt

(CHOCOLATE LAYER)

  • 1/3 cup of keto chocolate chips (I like the Lily’s brand)
  • 1/4 cup of virgin coconut oil, melted

INSTRUCTIONS:

  1. Mix almond butter layer ingredients into a bowl, using a spoon or spatula, until the mixture is uniform.
  2. Scoop the mix into a silicon mold, about one tablespoon at a time (or more depending on size of your mold).
  3. When all the almond mixture is into the mold, place mold in the freezer for 30 minutes.
  4. In the meantime, place chocolate chips and 1/4 cup of melted coconut oil into a double boiler. You can also place a small metal bowl over top of a pot of boiling water, as long as the bowl doesn’t touch the water, it only needs to hover over it. Mix with a spoon until oil is well incorporated into the melted chocolate.
  5. Once the mold has set in the freezer with the almond layer for at least 30 minutes, you make scoop out the chocolate mixture and layer on top of it. Garnish with sliced almonds if desired.
  6. Place back in the freezer for at least 30 minutes. Once they are completely frozen (after a few hours), they will need to be pulled out 10 minutes ahead to be ready to eat. Note that these won’t do well in the refrigerator, they need to stay frozen.
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