Chocolate almond butter cups
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Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: almond, bomb, butter, chocolate, cups, fat
Servings: 12
Calories: 232kcal
Author: Culinary Lion



  • Chop bakers chocolate up as thinly as possible so it will melt evenly.
  • In a medium saucepan bring heavy cream and ½ cup coconut oil to a simmer.
  • Add erythritol, whisk until dissolved then begin whisking in chocolate in stages until the mixture is smooth. Do not let mixture come to a boil at any point, just heat enough to melt the chocolate.
  • Pour chocolate mixture into silicone muffin pans, chill for 30 minutes in freezer.
  • In a medium saucepan melt coconut oil, peanut butter powder and almond butter whisking until smooth. Let cool for 10 minutes.
  • Pour almond butter mixture over the chilled chocolate then top with chopped almonds. Chill for at least 1 hour before removing from silicone molds.


Calories: 232kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 79mg | Fiber: 5g | Vitamin A: 145IU | Calcium: 36mg | Iron: 0.4mg