Dark Chocolate Almond Butter Cups

Why This Is Strictly Keto

Store-bought peanut butter cups are built on sugar and milk chocolate. These use just 85% dark chocolate, coconut oil and plain almond butter (almonds and salt), with a spoonful of powdered monk fruit or erythritol only where the filling needs it. Every ingredient is a real, minimally processed food, and each cup has about 3g of net carbs.

Ingredients

• 8 oz (225g) 85% dark chocolate, finely chopped
• 2 tablespoons coconut oil
• ¾ cup (190g) natural almond butter (just almonds and salt)
• 2 tablespoons powdered monk fruit or erythritol
• ¼ teaspoon vanilla extract
• Flaky sea salt, for topping

Instructions

1. Melt the chocolate: Melt the chopped chocolate with the coconut oil in a heatproof bowl set over barely simmering water (or in the microwave in 20-second bursts), stirring until smooth.

2. Line the first layer: Set 12 paper liners in a muffin tin. Spoon about 1 tablespoon of melted chocolate into each liner and tilt to coat the base and a little up the sides. Freeze for 10 minutes until firm.

3. Mix the filling: Stir the almond butter, powdered sweetener and vanilla together until smooth and thick.

4. Add the filling: Spoon about 1 tablespoon of the almond butter filling onto each frozen chocolate base, leaving a thin rim of chocolate visible around the edge.

5. Cover and chill: Spoon the remaining chocolate over the filling to cover it completely. Sprinkle each cup with flaky salt, then freeze for 30 minutes or refrigerate for 1 hour until set.

6. Serve: Peel off the liners and serve straight from the fridge.

Nutritional Info (per serving, approximate)

Tips

• Use a drippy-style natural almond butter. A stiff, dry one makes a crumbly filling.
• Check the chocolate label — 85% bars usually have far less sugar than 70% bars, which keeps the net carbs low.
• Store in the refrigerator for up to 2 weeks or the freezer for up to 3 months.