These keto almond butter cups will soothe your sweet tooth without knocking you out of ketosis. They’re perfect to have for Halloween that is coming up or to add some extra fat into your diet.

The traditional cups are made with peanut butter, but I thought it would be nice also to have some made with almond butter. Almond butter has a softer taste than peanut butter and pairs great with chocolate. But then again, what doesn’t go well with chocolate? Am I right?

One almond butter cup has a total of 1 gram of net carbs and fits perfectly into a ketogenic diet.

For the ingredients

The chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.

The almond butter: When choosing a nut butter, always check the ingredient list to make sure the only ingredient is the specific nut. For almond butter, only almonds should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body or spike your blood sugar.

The sweetener: I didn’t add any sweetener to the chocolate since it’s already sweetened. I did, however, in the almond butter layer, to give it that extra sweetness. I used powdered erythritol, but you can also use any other keto-friendly confectioner sweetener of your liking.

The flavoring: To give the almond butter some extra flavor, I added vanilla extract and sea salt. It provides these almond butter cups with the perfect balance between sweet and salty.

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8 cups


– 2 bars sugar-free dark chocolate (3.5 oz or 100g in total)
– 3 tablespoons coconut oil
– 2 tablespoons almond butter
– 1 tablespoon powdered erythritol
– Pinch of salt
– 1/4 teaspoon vanilla extract


  1. Line up 8 small cup papers on a plate.
  2. Break the chocolate bars into pieces and melt in a double boiler, also add 2 tablespoons of coconut oil, this will help to keep the chocolate smooth and prevent clotting. (A double boiler also called ‘bain marie’ is a pot of water filled with water heated on the stove, with a smaller pot inserted in the water in which you’ll add the chocolate to melt.)
  3. Once the chocolate is melted, fill up the bottom of the cup papers. Put the plate with the cups in the freezer and let the chocolate harden.
  4. In the meantime prepare the almond butter.
  5. In a small pot, add the almond butter, erythritol, one tablespoon of coconut oil, salt and vanilla extract. Let everything melt together on low heat.
  6. Take the chocolate out of the freezer when it’s not liquid anymore and add the almond butter mixture on top.
  7. Place the cup back in the freezer until they harden.
  8. Add another layer of chocolate on top and place in the freezer or fridge until the cups are firm.
  9. Store them in the fridge to prevent them melting at room temperature.


1 serving: 1 almond butter cup | Calories:148 kcal | Carbohydrates: 1.5g | Protein: 1.7g | Fat: 8g | Fiber: 0.5g

Have you tried this recipe? I’d love to know what you think by leaving me a comment.


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