What’s better than good old fashioned peanut butter cups? Almost nothing… Except these keto almond butter cups. Amazing flavor, low carbs, no added sugar and chocolatey!
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Keto Almond Butter Cups
I use peanut butter on occasion, but I really try to limit it. I set out to make some almond butter cups!
I normally use Lily’s chocolate which is basically dark, baker’s chocolate sweetened with stevia. So, I just had to make my own version with the 100% baker’s chocolate I had.
My original vision was to make cute little mini almond butter cups with the almond butter mixture fully enclosed in the chocolate. I may try that soon, but at the last minute, I decided to make bigger cups with the almond butter just in the center with an exposed top.
I wish I could package these up and keep them in my purse without melting. They are the perfect, slightly larger than bite-size treat.
I chose to use erythritol and liquid stevia together to give this just a slight sweetness. I don’t like to overdo the sweeteners as it gives an artificially sweet flavor.
Just a hint of both goes a long way.
The best part about using them together is that they balance each other out and get rid of any potential aftertaste. SCORE!
Hand Beater – Simple, old school hand beater will do just fine! No need to get fancy here!
Muffin Tins – I’ve been slowly switching over to silicone molds for things like this. Clean up is SO much easier and they are just easier to work with.
Whatever kind you have though, will help the almond butter cups to hold their shape! I’ve made the mistake of trying to use the muffin liners without putting them in a tin and, well, it doesn’t work!
Muffin Liners – I prefer to use the unbleached kind. I’ve also been switching my liners and parchment paper back to unbleached. These are the best!
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- 4 oz 100% bittersweet baker's chocolate
- 4 tablespoon butter
- 5 tablespoons erythritol
- 15 drops liquid stevia
- 1 teaspoon vanilla extract
Almond Butter Layer
- 1/2 cup unsweetened almond butter
- 4 tablespoons butter, softened
- 1 tablespoon erythritol
- Break chocolate into chunks and place in a medium microwave safe bowl.
- Microwave for 90 seconds.
- Add butter and microwave for 30-45 more seconds until butter is 1/2 melted.
- There will still be chunks of chocolate. Stir for 60 seconds or so until all is melted.
- Add erythritol, stevia and vanilla and mix well with hand beater.
Almond Butter Layer
- In a separate bowl, mix almond butter, softened butter and erythritol and mix with hand beater.
Putting it all together
- Line a muffin tin with liners.
- Scoop about 1 tablespoon of chocolate into each cup.
- Scoop a little less than 1 tablespoon of almond butter mixture into the center of each cup.
- There may be a little leftover almond butter mixture. Eat a big spoonful for all your hard work!
- Freeze and serve frozen!
Serving size: 1 cup
net carbs: 2.2g