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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Sugar-free dark chocolate chips or a 90% dark chocolate bar (roughly chopped)
  • Refined coconut oil (helps the chocolate set with a smooth finish)
  • Almond butter (creamy, unsweetened, and well-stirred)
  • Powdered keto sweetener (erythritol, allulose, or a blend)
  • Vanilla extract
  • Fine sea salt
  • Flaky sea salt for topping (optional)
  • Silicone or paper muffin liners and a muffin tin

Method
 

  1. Line your tin. Place silicone or paper liners in a 12-cup muffin tin. This keeps the cups neat and makes removal easy.
  2. Melt the chocolate. Add chocolate chips and 2 tablespoons of coconut oil to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. You can also use a double boiler over low heat.
  3. Make the almond butter filling. In a small bowl, stir together 3/4 cup almond butter, 2–3 tablespoons powdered sweetener (to taste), 1/2 teaspoon vanilla, and a pinch of fine sea salt. The mixture should be thick but spreadable.
  4. Build the base layer. Spoon about 1 teaspoon of melted chocolate into each liner. Tilt or tap the pan so the chocolate coats the bottom evenly. Chill for 5–8 minutes until just set.
  5. Add the filling. Scoop about 1 teaspoon of almond butter mixture onto each base. Gently press it into a flat disk, leaving a tiny border around the edges so the top chocolate layer can seal it in.
  6. Seal with chocolate. Spoon another 1–1.5 teaspoons of melted chocolate over each cup, making sure it spreads to the edges and covers the filling fully.
  7. Finish and chill. Sprinkle a few flakes of sea salt on top if you like. Chill for 20–30 minutes, or until firm to the touch.
  8. Serve. Peel away the liner and enjoy. For the best bite, let a cup sit at room temperature for 2–3 minutes before eating.