Makes 6

Hooray, we’ve made our own chocolate nut butter cups that are low carb! These tasty treats are perfect to make and store in the fridge for the next time you need a little something sweet and filling to tide you to your next meal. So delicious, you won’t want any other store-bought cup more than these!

Prep Time: 10 minutes
Baking Time: 0 minutes & 30 minutes to freeze

Ingredients:
Chocolate:
1 cup stevia-sweetened chocolate chips
2 tablespoons coconut oil
1 teaspoon vanilla bean powder
¼ teaspoon sea salt
Filling:
3 tablespoons raw almond butter
1 tablespoon almond flour
¼ teaspoon sea salt
½ tsp. vanilla bean powder
1 tablespoon (Any sugar free sweetener of your choice)


Instructions:

Line a muffin tin with 6 parchment paper muffin liners.

Using a double broiler, or a glass bowl set over a small saucepan, carefully melt ½ cup chocolate chips with 1 tablespoon coconut oil, ½ teaspoon vanilla bean powder and a pinch of sea salt until completely melted.

Place 1 tablespoon of the melted chocolate mixture into each lined muffin cup.

Freeze for at least 10 minutes.

While chocolate is freezing, mix all filling ingredients together.

Place heaping teaspoons of filling in each frozen chocolate cup and flatten with a back of a spoon.

Freeze for at least 10 minutes.

While the filling is freezing, melt the remaining chocolate chips, coconut oil, vanilla bean powder and sea salt with your double broiler.

Place 1 tablespoon of the remaining melted chocolate mixture on top of the almond butter filling.

Freeze for at least 10 more minutes.

Remove from the freezer and store in a glass container in the fridge for 1-2 weeks.

Enjoy!

Calories: 225
Carbs: 26
Net Carbs: 12
Protein: 4
Fat: 18