Keto Almond Butter Chocolate Cups

I’ve always been a fan of Reese's chocolate peanut butter cups… just not the ingredient list that goes along with them! This low-carb version is far healthier and is devoid of any nastiest included in the original, without compromising on taste.

A note on the chocolate — I like these best with a really dark chocolate like Lindt 90%, however they’re closer to the original if you can find a good keto-friendly milk chocolate. Either use this in place of the dark chocolate, or use half dark/half milk.

I love these cups finished with a sprinkle of sea salt — not entirely conventional, but the subtle bursts of saltiness combined with the sweet, creamy chocolate and nut butter go together amazingly. If you do add the sea salt make sure you add it after the chocolate has set, otherwise it will melt into the chocolate.

Recipe Tips

Don't like or can't eat almond butter? You can use peanut butter if you can tolerate legumes. Can't eat nuts? Try toasted coconut butter or sunflower seed butter.

Step-by-step

1. Mix the nut butter and erythritol together in a small bowl, and place in the freezer for at least 10–15 minutes to harden (do not use granulated sweetener or the cups will be gritty).

   

2. In the meantime, prepare the chocolate by roughly chopping it, and melt it over a very low heat on the stove, stirring constantly. If it appears to be getting too hot, remove from the heat and keep stirring – the chocolate will continue to melt.

   

3. Once all of the chocolate has melted, place about a teaspoon full into the bottom of each mould, and use teaspoon to coat the sides of the mould with the chocolate (alternatively you could use a pastry brush to do this). This should use roughly half the chocolate. Set the rest aside, and place the moulds in the freezer to harden.

   

4. Remove the nut butter mix, and roll into small marble-sized pieces. Remove the moulds from the freezer, and place a nut butter ball in the centre of each, on top of the hardened chocolate.

5. Pour the remaining chocolate evenly over the top of each to fill each mould. Note that you may need to heat up the remaining chocolate if it has started to set to ensure it pours easily.

   

6. Place the moulds in the freezer or fridge to set. Once set, sprinkle with sea salt flakes (can be skipped but is highly recommended!).

   

7. Store in the fridge in a sealed container for up to one month. One serving (cup) is about 15 grams (0.5 oz).

   

Recipe

Keto Almond Butter Chocolate Cups

★★★★☆4.3 (88 ratings)

Love Reese's cups? These delicious chocolate cups are completely guilt-free. You'll only need three ...

Hands on

15m

Overall

1h

Servings

12

1.7 g

Net carbs

1.7 g

Protein

7.9 g

Fat

81

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 cups

• 1 bar 90% dark chocolate (100 g/ 3.5 oz)
• ¹/₄ cup Homemade Almond & Cashew Butter or roasted almond butter (63 g/ 2.2 oz)
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
• Optional: sea salt for sprinkling

Instructions

1. Mix the nut butter and erythritol together in a small bowl, and place in the freezer for at least 10–15 minutes to harden (do not use granulated sweetener or the cups will be gritty).

2. In the meantime, prepare the chocolate by roughly chopping it, and melt it over a very low heat on the stove, stirring constantly. If it appears to be getting too hot, remove from the heat and keep stirring – the chocolate will continue to melt.

3. Once all of the chocolate has melted, place about a teaspoon full into the bottom of each mould, and use teaspoon to coat the sides of the mould with the chocolate (alternatively you could use a pastry brush to do this). This should use roughly half the chocolate. Set the rest aside, and place the moulds in the freezer to harden.

4. Remove the nut butter mix, and roll into small marble-sized pieces. Remove the moulds from the freezer, and place a nut butter ball in the centre of each, on top of the hardened chocolate.

5. Pour the remaining chocolate evenly over the top of each to fill each mould. Note that you may need to heat up the remaining chocolate if it has started to set to ensure it pours easily.

6. Place the moulds in the freezer or fridge to set. Once set, sprinkle with sea salt flakes (can be skipped but is highly recommended!).

7. Store in the fridge in a sealed container for up to one month. One serving (cup) is about 15 grams (0.5 oz).

Nutrition per cup

Carbs 8%Protein 8%Fat 84% of calories

Net carbs

1.7 g

Total carbs

4.2 g

Fiber

0.9 g

Sugars

0.8 g

Protein

1.7 g

Fat

7.9 g

Saturated fat

2.8 g

Calories

81 kcal

Sodium

2 mg · 0.09% RDA

Magnesium

30 mg · 7.62% RDA

Potassium

87 mg · 4.34% EMR

Nutrition by ingredient

Per cup	Net carbs	Protein	Fat	kcal
Extra dark chocolate, 90% cocoa (cacao)	1.1 g	0.8 g	4.7 g	47
Almond & cashew butter	0.5 g	0.9 g	3.2 g	33
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Total	1.7 g	1.7 g	7.9 g	81

Serving size cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan