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Keto Almond Butter Cups - A Simple, Satisfying Low-Carb Treat

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond butter (unsweetened, well-stirred): 3/4 cup
  • Coconut oil: 5 tablespoons, divided
  • Dark chocolate (sugar-free or 85–90% cacao): 8 ounces, chopped
  • Powdered erythritol or allulose: 3–4 tablespoons, to taste
  • Vanilla extract: 1 teaspoon
  • Fine sea salt: a pinch (plus flaky salt for topping, optional)
  • Silicone muffin pan or paper liners
  • 1–2 tablespoons almond flour for a thicker almond butter layer
  • 1 tablespoon cocoa butter for extra snap in the chocolate
  • A few drops of liquid stevia for deeper sweetness without grit
  • Chopped toasted almonds for crunch

Method
 

  1. Prep your pan. Line a muffin tin with 10–12 liners or use a silicone mold. Clear space in your fridge or freezer for quick chilling.
  2. Melt the chocolate. In a heatproof bowl, combine chopped chocolate with 3 tablespoons coconut oil. Melt gently over a double boiler or in short microwave bursts, stirring until smooth. Stir in half of the sweetener and a pinch of salt. Taste and adjust sweetness.
  3. Make the almond butter filling. In a small bowl, mix almond butter, remaining 2 tablespoons coconut oil, vanilla, and the rest of the sweetener. If you want a firmer center, stir in almond flour. The mixture should be thick but spreadable.
  4. Form the base layer. Spoon about 1 teaspoon of melted chocolate into each liner. Tilt the pan so the chocolate coats the bottom evenly. Chill for 5–10 minutes until set.
  5. Add the almond butter. Scoop 1–1.5 teaspoons of the almond butter mixture onto each base. Gently press to flatten, leaving a small border so the top chocolate can seal the edges.
  6. Top with chocolate. Cover each cup with another spoonful of melted chocolate, making sure the almond butter is fully hidden. Tap the pan lightly to smooth the tops and release air bubbles.
  7. Finish and chill. Sprinkle with flaky salt if using. Chill 20–30 minutes until firm or freeze for 10–15 minutes if you’re impatient.
  8. Serve. Peel off the liners and enjoy. Keep extras chilled so they stay snappy and neat.