Keto Chocolate Almond Butter Cups – A Simple Low-Carb Treat

If you’re craving something sweet but want to keep it low-carb, these keto chocolate almond butter cups are a quick win. They taste like a classic candy favorite, but with smarter ingredients and no sugar crash. You can make them with pantry staples, and they come together fast—no baking required.

The best part: they’re rich, creamy, and satisfy that chocolate craving without blowing your macros.

Keto Chocolate Almond Butter Cups - A Simple Low-Carb Treat

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Dark chocolate (70–90% cocoa), chopped – 8 ounces (about 225 g)
• Almond butter – 1/2 cup (natural, no sugar added)
• Coconut oil – 2 tablespoons (helps the chocolate set smoothly)
• Powdered erythritol or allulose – 2–3 tablespoons, to taste
• Vanilla extract – 1 teaspoon
• Fine sea salt – a pinch (plus flaky salt for topping, optional)
• Mini muffin liners – 12 to 16
• Optional add-ins: chopped almonds, unsweetened shredded coconut, cinnamon, espresso powder

Method

 

1. Line the pan. Set 12–16 mini muffin liners on a tray or in a mini muffin tin. Clear space in your fridge or freezer.
2. Make the almond butter filling. In a small bowl, stir almond butter with 1–2 tablespoons powdered sweetener, half the vanilla, and a pinch of salt. Taste and adjust sweetness. If it’s too runny, chill it for 5–10 minutes until scoopable.
3. Melt the chocolate. Place chopped chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler. Stir in remaining vanilla and 1 tablespoon sweetener, then taste. Add more sweetener if needed.
4. Layer the base. Spoon about 1 teaspoon melted chocolate into each liner. Tilt the tray so the chocolate coats the bottom evenly. Chill for 5–10 minutes until just set.
5. Add the filling. Scoop about 1 teaspoon almond butter onto each chocolate base. Flatten gently with the back of a spoon, leaving a small border around the edge so the top layer can seal.
6. Seal with chocolate. Spoon more melted chocolate over each cup to cover the almond butter completely. Tap the tray gently to smooth the tops and release air bubbles.
7. Finish and chill. Sprinkle flaky salt or chopped almonds on top if you like. Chill in the fridge for 20–30 minutes or freeze for 10–15 minutes until firm.
8. Serve. Peel off the liners and enjoy. Keep them chilled for best texture.

What Makes This Special

These cups take the familiar chocolate-and-nut-butter combo and make it keto-friendly. Instead of sugar, they use a low-carb sweetener and dark chocolate with a high cocoa percentage. Almond butter brings creaminess and a hint of roasted flavor, while a pinch of salt makes everything pop.

They’re portioned for easy snacking and perfect for storing in the fridge or freezer.

Bonus: You can customize them. Add a crunch, swirl in flavors, or use different nut butters. They’re easy enough for beginners but feel like a treat from a specialty shop.

What You’ll Need

• Dark chocolate (70–90% cocoa), chopped – 8 ounces (about 225 g)
• Almond butter – 1/2 cup (natural, no sugar added)
• Coconut oil – 2 tablespoons (helps the chocolate set smoothly)
• Powdered erythritol or allulose – 2–3 tablespoons, to taste
• Vanilla extract – 1 teaspoon
• Fine sea salt – a pinch (plus flaky salt for topping, optional)
• Mini muffin liners – 12 to 16
• Optional add-ins: chopped almonds, unsweetened shredded coconut, cinnamon, espresso powder

Step-by-Step Instructions

1. Line the pan. Set 12–16 mini muffin liners on a tray or in a mini muffin tin.

   Clear space in your fridge or freezer.

2. Make the almond butter filling. In a small bowl, stir almond butter with 1–2 tablespoons powdered sweetener, half the vanilla, and a pinch of salt. Taste and adjust sweetness. If it’s too runny, chill it for 5–10 minutes until scoopable.
3. Melt the chocolate. Place chopped chocolate and coconut oil in a heatproof bowl.

   Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler. Stir in remaining vanilla and 1 tablespoon sweetener, then taste.

   Add more sweetener if needed.

4. Layer the base. Spoon about 1 teaspoon melted chocolate into each liner. Tilt the tray so the chocolate coats the bottom evenly. Chill for 5–10 minutes until just set.
5. Add the filling. Scoop about 1 teaspoon almond butter onto each chocolate base.

   Flatten gently with the back of a spoon, leaving a small border around the edge so the top layer can seal.

6. Seal with chocolate. Spoon more melted chocolate over each cup to cover the almond butter completely. Tap the tray gently to smooth the tops and release air bubbles.
7. Finish and chill. Sprinkle flaky salt or chopped almonds on top if you like. Chill in the fridge for 20–30 minutes or freeze for 10–15 minutes until firm.
8. Serve. Peel off the liners and enjoy.

   Keep them chilled for best texture.

How to Store

• Fridge: Store in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
• Freezer: Freeze for up to 3 months. Thaw at room temperature for 5–10 minutes before eating, or enjoy straight from the freezer for a firmer bite.
• Avoid heat: They soften quickly at warm room temps due to coconut oil and almond butter.

  Keep them chilled until serving.

Why This is Good for You

Low in net carbs: Using high-cocoa chocolate and a keto sweetener keeps sugars low. That helps you stay in ketosis or simply reduce sugar intake.

Healthy fats: Almond butter and coconut oil provide satisfying fats that help curb cravings and keep you full longer.

Antioxidants: Dark chocolate (especially 85% and up) is rich in polyphenols. You get that chocolate satisfaction with more nutritional value than a typical candy cup.

Customizable sweeteners: You control sweetness and can choose options that sit well with your digestion.

Pitfalls to Watch Out For

• Hidden sugars: Some almond butters and chocolates have added sugar.

  Read labels and pick unsweetened almond butter and 70–90% cocoa chocolate.

• Too much sweetener: Over-sweetening can cause a cooling aftertaste with erythritol. Start small and taste as you go.
• Runny filling: If almond butter is too thin, the layers won’t hold. Chill the filling or mix in a teaspoon of coconut flour to thicken.
• Chocolate bloom: If chocolate overheats or warms after chilling, it can streak or look dusty.

  It’s still fine to eat, but keep temperatures steady and avoid hot hands.

• Portion creep: These are rich. Keep them small so macros stay in check and they set faster.

Variations You Can Try

• Crunchy almond: Stir chopped roasted almonds into the almond butter for texture.
• Coconut joy: Add unsweetened shredded coconut to the filling or sprinkle on top.
• Mocha swirl: Mix 1/2 teaspoon espresso powder into the melted chocolate for a deeper flavor.
• Salted caramel vibe: Add a few drops of caramel extract to the almond butter and finish with flaky sea salt.
• Nut-free: Use sunflower seed butter for a school-safe option. Check that it’s unsweetened.
• Peanut style: Swap almond butter for natural peanut butter if it fits your plan.

  Choose no-sugar-added.

• Protein boost: Stir a tablespoon of unflavored or chocolate whey isolate into the almond butter. Add a teaspoon of coconut oil if it gets too thick.

FAQ

Can I use cocoa powder instead of chocolate?

Not directly. Cocoa powder needs fat and sweetener to become a chocolate coating, and the texture won’t be as smooth.

If you only have cocoa, make a quick chocolate by melting cocoa butter or coconut oil with cocoa and sweetener, but expect a softer set.

What sweetener works best?

Powdered erythritol or a blend with stevia works well. Allulose gives a smoother finish and no cooling effect but can make the chocolate a bit softer. Start with 1–2 tablespoons and adjust to taste.

How do I make them dairy-free?

Use dairy-free dark chocolate and stick with coconut oil.

Most high-percentage dark chocolates are already dairy-free, but check the label to be sure.

My chocolate is seizing. What happened?

Water likely got into the chocolate, or it overheated. Melt at low power and keep tools dry.

If it seizes, whisk in 1–2 teaspoons of warm coconut oil to smooth it out, or repurpose it as a drizzle.

How many net carbs are in each cup?

It depends on your ingredients and size. As a ballpark, mini cups made with 85% chocolate, unsweetened almond butter, and erythritol usually land around 1–2 net carbs per piece. Calculate with your exact brands for accuracy.

Can I make full-size cups?

Yes.

Use standard muffin liners and double the amounts for each cup. They’ll take longer to set and will be richer, so consider cutting them in halves or quarters for serving.

Do I need to temper the chocolate?

No, not for this recipe. The coconut oil helps it set with a nice snap in the fridge.

If you want a firmer room-temperature set, tempering is helpful, but optional.

Can I add collagen or MCT oil?

Collagen peptides mix well into the almond butter and keep the texture smooth. MCT oil can make the chocolate too soft, so keep it minimal (1 teaspoon in the filling, not the coating) if you choose to use it.

Wrapping Up

Keto chocolate almond butter cups are a fast, satisfying treat you can make anytime. With a handful of clean ingredients, you get rich flavor, an easy set, and a sweet bite that fits your goals.

Keep a batch in the fridge for a quick dessert or afternoon pick-me-up. Once you nail the basic method, the variations are endless—and every one feels like a little win.