These dark chocolate almond butter cups are the ultimate sweet keto treat! The almond butter filling is rich and nutty, while the delicious chocolate shell is surprisingly easy, made with a simple melt/layer/freeze process. And because my love for the classic peanut butter and jelly combo extends beyond these keto PB&J cookies (oh and please make them if you haven’t yet because they’re AH-mazing), I absolutely had to make a PB&J-inspired version, too. They fully lived up to all my expectations and I cannot decide which version I like more. You’ll have to weigh in. 🙂
how to make dark chocolate almond butter cups
I realize there are countless versions of a chocolate almond butter cup recipe online, probably because almond butter cups are a breeze to make at home. You just need six ingredients for this keto almond butter cup recipe. I’m thinking it’s ideal for when you want a keto chocolate recipe that only requires the most minimal of efforts. If you can relate, read on. 🙂
Here’s what you’ll need:
- keto-friendly dark chocolate chips (Lily’s, ChocZero, etc.)
- all-natural, unsweetened almond butter (tip: it’s also delish with NuttZo’s keto butter!)
- coconut oil (if you’re going for more of a fat bomb treat, you could swap for MCT oil)
- coconut flour
- vanilla extract
- a keto-friendly, powdered sweetener (my favorite is Lakanto powdered monk fruit sweetener but powdered erythritol works too)
- toppings – sea salt, sliced almonds, coconut, etc.!
- and because you simply must try the “PB&J” version too, I’m recommending this sugar-free jam (but I guess it’s technically optional)
- First, use a double boiler to melt the keto chocolate with the coconut oil. It should only take about 5 minutes for all the chocolate to melt until it’s pourable.
- Meanwhile, mix the almond butter with the coconut flour and keto sweetener of choice. The coconut flour isn’t a must, but it helps thicken the almond butter and turns it into a moldable filling that’s not drippy.
- Spoon about a tablespoon of the melted chocolate into a paper muffin liner, then tip and turn it so the chocolate moves up alongside the bottom edges (you’re basically creating the chocolate sides of the almond butter cup). Do this for each cup, set them back in the muffin tin, and freeze them for about 10 minutes or until the chocolate has hardened.
- While the chocolate is setting, spoon out small servings of the almond butter mixture, rolling each into a small ball. Flatten between your hands to form a disc about 1-1/2 inches in diameter.
- When the chocolate is ready, place each almond butter disc into the muffin cups. If you’re making the PB&J version, spoon a teaspoon of sugar-free jam on top of the almond butter, spreading it to make an even layer.
- Pour a spoonful of melted chocolate over the almond butter (or almond butter/jam) layer and carefully work the chocolate so it’s even all the way across the top. Sprinkle on your toppings of choice and freeze again for about 20 minutes.
dark chocolate almond butter cups: tips and substitutions
This is really easy recipe, but there are a few things I think will help make the process a little smoother!
- You can decrease or increase the amount of coconut flour in the almond butter depending on how firm you want the filling. Don’t go overboard- coconut flour is incredibly absorbent so even half a teaspoon will make a difference!
- If you want to use a liquid sweetener (like monk fruit extract or stevia drops), you’ll likely need an extra half teaspoon or full teaspoon of the coconut flour.
- If you don’t have coconut flour, you can mix almond flour with the almond butter to thicken it. But you’ll need probably at least 1-2 full tablespoons (or more). Note: I haven’t tried this, but it should work just fine.
- If you want to use a granulated sweetener like Swerve (erythritol) or classic Lakanto monk fruit sweetener, you can run it through a coffee grinder (or perhaps even a high speed blender) to make your own “powdered” sweetener. While the granulated stuff will sweeten the dark chocolate almond butter cups, it will be gritty, so powdered or liquid sweeteners work best.
- The melted chocolate might slightly harden while you’re waiting for the cups to set, so if you’re worried about that you can keep it warm over the double boiler (without the stovetop on).
- Keep these stored in the refrigerator so they stay set. They’ll be good for up to 10 days.
Enjoy these sweet chocolate-y morsels! I absolutely love that they’re sugar-free, keto-friendly, and quick to make. I promise, no more chocolate FOMO after trying these!
you might also love…
- This keto coffee cheesecake recipe (which includes a recipe video)! It’s seriously good stuff.
- Coconut chocolate chip tahini cookies, a combination of all the right flavors.
- A cajun shrimp kale caesar salad for a zesty spin on a classic (plus, a delicious dairy-free caesar dressing recipe!).
- 1 cup (8 oz.) sugar-free dark chocolate chips (like Lily's or ChocZero)
- 1 tablespoon coconut oil
- 3/4 cup almond butter (or nut butter of choice)
- 1 tablespoon powdered sweetener (I like Lakanto powdered monk fruit)
- 1 teaspoon coconut flour
- 1 teaspoon vanilla extract
- toppings like sliced almonds, shredded coconut, or sea salt (optional)
- 1/3 cup sugar-free jam (optional- only needed if you're doing a PB&J version)
- 8-10 parchment muffin cups
- Place the dark chocolate chips and coconut oil in a double boiler and heat, stirring occasionally, until the chocolate has melted. The chocolate should melt in about five minutes, you want it pourable.
- In a small bowl, mix the almond butter, coconut flour, vanilla, and powdered sweetener. The mixture should thicken and resemble cookie dough. If it looks too drippy, wait a few minutes. The coconut flour is really absorbent and the consistency will change a bit if you let it sit. If it's still too drippy, add 1/2 teaspoon-1 teaspoon extra coconut flour.
- Once the chocolate has melted, spoon about a tablespoon of chocolate into each muffin cup, tilting the cup as you turn it, so the chocolate coats the bottom and about 1 inch up the sides (this forms the chocolate "cup"). I usually make about 8-10; you'll want to make sure you leave enough melted chocolate for the top layer.
- Set each cup back into the muffin tray. Place the muffin tray into the freezer and let the chocolate harden for about 10 minutes.
- While the chocolate is setting, spoon out about a tablespoon of the almond butter mixture, roll it between your hands to form a ball, and slightly flatten it so it's about 1-1/2 inches in diameter. Make an almond butter disc for each of the muffin cups and set them on a plate.
- When the chocolate is set, place each of the almond butter discs into the chocolate cups, then spoon about a teaspoon of melted chocolate on top to form the top layer. Make sure it's even across the top and along the edges. Note: if you're making PB&J almond butter cups, spoon a teaspoon of sugar-free jam into each of the cups and then place the almond butter discs on top of the jam before covering the two layers in chocolate.
- Top the chocolate almond butter cups with sea salt, chopped nuts or shredded coconut. Place the muffin tray back into the freezer and allow them to freeze for at least 20 minutes to set the chocolate.
- Store the almond butter cups in the refrigerator for up to 10 days.
If you don't have a powdered sweetener, you can substitute monk fruit extract or stevia drops, but you'll likely need a 1/2 teaspoon to 1 teaspoon extra coconut flour.
You can substitute coconut flour with almond flour to thicken the almond butter, but you'll likely need more since almond flour is less absorbent. I haven't tried this, but I'm thinking 1-2 tablespoons of almond flour would work.
To use granulated erythritol or monk fruit sweetener, you can powder it at home by running it through a blender or a coffee grinder to make it fine.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 24.4gSaturated Fat: 8.6gCarbohydrates: 16gNet Carbohydrates: 4gFiber: 12gSugar: 1.5gProtein: 6.7g
This nutritional information is approximate and is provided for convenience as a courtesy.