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.
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