Keto Choconut Almond Butter Cups
Before you get overly excited and start drooling all over the place at the thought of enjoying a decadent sweet treat, I feel I must warn you right off the bat: these delicious Chocolate Almond Butter Cups aren’t sweet at all.
Not even one tiny bit.
Hey, that doesn’t mean they’re not heavenly good, though. Only when you bite into one of these, you don’t get a crazy intense sugar rush that goes straight to your brain and hormones. Instead, you get to taste and REALLY appreciate the natural bitterness of the chocolate, the ever so subtle sweetness of the almond butter and the creamy, luscious richness of the coconut butter.
All that without even getting the slightest little buzz!
I chose not to add any sugar to these because, since I’m currently following a keto diet, I needed a fun and tasty way to boost my fat intake without breaking my carb bank. And I don’t do artificial sweeteners such as Erythritol or Xylitol or any of that stuff that ends in OL. I’d rather keep my food clean, thank you very much!
Instead, what I chose to do is add a little bit of cinnamon and a few drops of pure almond extract to help create an illusion of sweetness… but the illusion is rather faint, take my word for it!
Needless to say these fat bombs really are for the trained palate and for the real dark chocolate lover. However, if you want to make them and feel you really must sweeten them, I suppose you could add as much as one tablespoon of raw honey per layer without affecting the final consistency too much. As well, you could use good quality 70% dark chocolate instead of chocolate paste. They still won’t be super sweet but at least they will have some kind of a hint of sweetness to them.
But if you too have been following a keto diet and are a bit tired of eating mayo by the spoonful, these babies might very well have your name on it!
They are surprisingly easy to make, too.
For starters, you’ll need some muffin cups. I strongly recommend that you use either the parchment paper variety, or even better yet, invest in silicone cups. These guys just can’t be beat, especially when dealing with projects such as this one. Nothing ever sticks to them, you can put them in the dishwasher, and better yet, they’re so sturdy you don’t really even have to place them in a muffin pan. They hold their shape perfectly well on their own. This means perfectly shaped muffins, or chocolate cups!
Once your cups are ready to go, you need to melt some chocolate paste, add some melted coconut oil to it as well as a hint of cinnamon and almond extract, then divide that equally between the cups. Send that to the fridge to set while you work on the next layer.
For the second layer, add your all natural almond butter (or any other all natural nut butter that you like or happen to have on hand), ground cinnamon and more melted coconut oil.
Stir to combine, then pour that heavenly mixture over the set chocolate. Send the cups back to the fridge until that new layer has set, about 5 to 10 minutes.
While the cups are busy firmin’ up, mix 1/2 cup of creamy coconut butter with 1/4 cup of melted coconut oil in and stir until well incorporated.
Delicately spoon that mixture over the almond butter layer.
Garnish each choconut cup with a whole raw almond or a pinch of toasted coconut flakes, then send back to the refrigerator to finish setting, at least an hour.
See how perfectly well shaped these get when you use the silicone cups? Plus, they come out of there so easily, too. Did I say they were totally worth the investment? Totally!
Let me tell you, these babies play the role for which they were created to the absolute perfection! I even sometimes wish that I could afford to eat more than one a day…
Honestly, once you get used to not eating sugar, these taste like a genuine treat, I swear!
Since I’m planning on giving this keto thing at least 12 weeks, I guess you can expect to see few more similar “fat bomb” recipes on here within the next few weeks…
I’ve already got a recipe for Matcha Coconut Fat Bombs in the pipe, and I’m working on a yummy Matcha and Pistachio Keto Ice Cream (very high in fat but sugar and dairy free, of course). Hopefully it’ll turn out great so I can share the recipe with you all!
I’m starting to think that this keto diet isn’t so bad after all…
Triple Layer Choconut Almond Butter Cups
- 1/2 cup cacao paste, finely chopped*
- 1/4 cup coconut oil
- 1 tsp vanilla powder
- 1/4 tsp ground Ceylon cinnamon
- 2-3 drops pure almond extract
- 1/2 cup all natural almond butter
- 1/4 cup coconut oil
- 1/4 tsp ground Ceylon cinnamon
- 1/4 cup coconut oil
- 1/2 cup creamy coconut butter, or make your own
- Line a muffin pan with large parchment paper cups or better yet, silicone cups.
- Melt 3/4 cup coconut oil using your preferred method. I like to melt mine in the microwave, which only takes a few seconds (that's if it's not already in the liquid state, which it tends to be during the summer months).
- In a small mixing bowl (preferably one that’s equipped with a spout) melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each melting session until it’s there are no lumps left; stir in 1/4 cup of the melted coconut oil, as well as the cinnamon, vanilla powder and almond extract. Mix delicately until completely combined.
- Divide the melted chocolate equally between the 12 muffin cups and place in the fridge to set for about 5 minutes.
- Meanwhile, in another mixing bowl, add the almond butter (or any other all natural nut butter that you like), ground cinnamon and 1/4 cup of the melted coconut oil. Stir to combine, then pour that heavenly mixture over the set chocolate. Send the cups back to the fridge until that new layer has set, about 5 to 10 minutes again.
- While the cups are busy firmin' up, add 1/2 cup of creamy coconut butter to the bowl that you melted your coconut oil in (there should be 1/4 cup of oil left in it) and stir until well incorporated.
- Delicately spoon that mixture over the almond butter layer, then garnish each cup with a whole almond or a pinch of toasted coconut flakes.
- Send back to the refrigerator to finish setting, at least an hour.
- These will keep for several weeks if stored in the refrigerator in an airtight container.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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28 Comments on “Keto Choconut Almond Butter Cups”
Welcome to the world of fat bombs, Sonia! 😉 I have a recipe for “better than mounds” coconut cups and they do have a tiny bit of sweetener (Swerve) but they are so good! Yours look wonderful too.
YUM, now that sounds good, Carolyn! Is the recipe up on your site? I’ll make sure to look for it! 🙂
Can you post a link, or the recipe for your “better than mounds”?
I love making little cups like this! They taste sweet to me. My absolutely favorite couldnt be easier- cook up about 6 pieces of bacon and crumble up the pieces. Place in the cups and pour melted coconut butter all over them! They are coconut bacon cups and they dont melt at room temp!
That sounds yummy, Joanna. I’ll have to give it a try sometime, for sure! Although I might have to throw in a little bit of chocolate in there… just because, bacon and chocolate, you know! 😉
Please share more of your keto meals and snacks! I am trying to become keto-adapted while reducing dairy and nuts (except coconuts of course) and it is quite a challenge to feel full and satisfied, especially with the smaller amount of vegetables 🙁 Carrots for example are not a good choice for ketosis when counting all carbs not only net (which is actually more important, because too much fiber can kick you out of ketosis just as too much protein).
Are you still eating in an 8hour window? I find that intermittent fasting is really convenient and skip breakfast but have lunch and dinner and a snack. I still find it hard not to want sth after dinner though just out of habi I guess 🙂
I’ll be sharing more keto friendly recipes in the near future that’s for sure, Audrey, since I’m planning on staying on the diet for at least 12 weeks. As for sharing my meals, it gets kind or redundant because I tend to eat the same thing A LOT (someone needs to eat the food that I cook for this blog, ya know!) but I do share quite a few of them on Instagram.
I’ve been loving on salads lately and honestly, I can’t believe the size of the salads I can whip up and stay under the 10g net carb mark. I’ll be sharing a few of them within the next few weeks.
And yes, I’m still only eating between the hours of 11am and 7pm. It makes things easier for me. I usually do 2 meals a day, but I may add a little afternoon snack as I find it hard to make it to dinner sometimes. (One thing I did notice is I am extremely hungry on keto. Hopefully this’ll pass!) I used to be just like you and find it REALLY hard not to eat in the evening, especially sweet stuff, but not anymore. It’s only natural for me not to now. Last bite of dinner = last bite of food for the day. Stick with it and eventually your brain will forget that it wants food in the evening!
Wow! I would want one of those right now Sonia… I am a huge fan of dark chocolate (hate the milky varieties) and I’m pretty sure I would find these delicious. Not having eating any sugar for the last 30 days I’d think they go down a treat for sure!
Kudos to you for going 30 days without sugar, Simone! I bet you don’t even crave it anymore. I find with sugar, the more I eat, the more I crave. I’m pretty sure that these would go down like a treat, indeed! Are you still doing the Whole30? How’s it working for you this time?
Would you believe that I’ve never tried a fat bomb!? One of the reasons is that all the recipes seem to be sweetened and I’m afraid I’ll eat too many of them! This is the perfect solution – and since I find almond butter naturally sweet anyway, I’m sure that they will seem enough to me! I’m excited to try these, and SO happy that you are joining the keto team (even if it is only temporary!) Looking forward to more of your keto creations in the coming weeks!!!
Thank you so much Mellissa! Knowing that encourages me to stick with the program and will definitely help and inspire me to come up with great recipes! 😀
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ooooh, cinnamon! These look so pretty – love the distinct layers.
ooh these look delicious.. love how guilt free they are too! the perfect little snack for my afternoon sweet treat!
These look AMAZING! I will definitely try them with my almond & cashew butter 🙂
Almond and cashew. Ooooh. Here’s a combination that I haven’t tried yet. I’m taking a mental note. I need to make some of that! Sounds way too good to pass! 🙂
Sooo excited to find non-sweet fat bombs. I hope you will do more and others will follow in your footsteps. I’m doing AIP so I’m wondering if I could substitute pureed avocado for the nut butter. And I wonder if I could substitute carob chips for the cacao.
Not sure I’ll be making more fat bombs, Heather, as Keto and I didn’t really see eye to eye. Unfortunately, it just didn’t work out all that well for me… As for your substitutions, I’m not too sure about the avocado, and I don’t have much experience with carob, so it’s kind of hard for me to say…
Sorry I can’t be of more help…
Will you be trying paleo or gaps now? Fat bombs would work on those too.
I’ve been paleo for almost 2 years now, Heather, but never felt the need for fat bombs… I find the fat that I get from eating plenty of avocados, olives, coconut and adding a liberal amount healthy fats to my dishes when cooking is ample enough for me.
I love your blog post, KETO CHOCONUT ALMOND BUTTER CUPS, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post.
Thanks so much
Again, with great pleasure, Myra! So long as you don’t share the actual recipe but rather direct people to my blog in order to get it, it would be a real honor to have you share my stuff. You can pick any picture that you like from the actual post.
And please, let me know when the post goes live so I can share the love, too!
Thank you for a fat bomb that doesn’t require an artificial sweetener! I search for fat bomb recipes, and usually have to disregard 90% of them, due to the “1/4 cup of Swerve”. Really appreciate you putting one together with all natural ingredients.
Yeah… I’m right with you on that one, Mark! It’s one of the things I hate about keto… so much use of artificial sweeteners! I’m all for using natural ingredients!
Hi! How will these keep if not refrigerated? I will be going away and won’t be able to cook- I need some high fat snacks to keep me going 🙂 thank you! Xxx
So far as you keep them in a fairly cool place, you should be fine, Liga.