Almond Butter Cups (Low Carb and Gluten Free)

peanut butter cups2

I used the following ingredients for Low Carb Almond Butter (or any nut butter) Cups:
1/2 cup coconut oil, melted
1/2 cup cocoa powder
1/2 cup powdered sweetener (I used Swerve Confectioners’ Style)
1/2 cup almond butter, divided

Line a mini muffin tin with cupcake liners and poor enough chocolate into each liner to cover the bottom (1/2 – 1 tsp).  Place the muffin tin in the refrigerator until it hardens (30-40 mins).  Next add 1 tsp of almond butter into each muffin cup and smooth out the top.  Cover the almond butter with the chocolate mixture (about 1 tsp) and allow the almond butter cup to harden.

Net Carb Count*:
Almond Butter Cups:  24 net carbs (for the entire recipe as listed above–makes about 20 Almond Butter Cups)*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts


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    • Karen LowCarbOneDay says

      I find it at the grocery store near the peanut butter (but check for added ingredients like sugar) or I make my own in a food processor or high speed blender.

  1. JennaJen says

    I just attempted to make these and my chocolate mix did not work out as the sugar substitute I used wouldn’t combine with the other ingredients and sat all sludgy on top. I used Equal Stevia powder.
    Any ideas how to make this work better? I melted the oil in the microwave and then tried to stir into other ingredients. I’m sad as I was really looking forward to eating these!

    • Karen LowCarbOneDay says

      I’m not sure of the consistency of that sweetener…is it fine like powdered sugar? Also does it measure like sugar (i.e. did you add the same amount as I did powdered Swerve)?

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