Low-Carb Almond Butter Cups

These low-carb almond butter cups are simple, sweet, and addictive. They’re perfect for curing your sweet tooth. Creamy milk chocolate cups with a delicious almond butter filling and topped with a touch of coarse salt. Try them out today.

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Peace, family.

Reese’s Peanut Butter Cups are my all-time favorite candy. There is simply never an occasion where I will not accept a pair. In my religion, it’s considered rude to ask for one of someone’s Reese’s PB cups. Ain’t no sharing, you have to get your own pack.

As a lover of Reese’s I must say, this is not a copycat recipe. These low-carb almond butter cups have a taste and flavor profile of their very own, and they’re darn good! Let’s get into some details.

What Makes these Almond Butter Cups Low-Carb?

This recipe utilizes both chocolate baking chips and almond butter that have no added sugar. I sweeten this recipe using Swerve sugar substitute. The ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact. If you do not follow a low-carb protocol, you can simply use regular sugar.

What Tools Do I Need?

• Small Mixing Bowl –for mixing the almond butter filling
• Muffin Pan/Tin – for holding the almond butter cups
• Baking Cups – for lining the muffin pan
• Sauce Pan – for making the chocolate mixture/melting the chocolate baking chips
• Whisk – for stirring the chocolate mixture
• Refrigerator – for chilling/setting the almond butter cups

How Long Does it Take to Make Homemade Almond Butter Cups?

You’ll need just over an hour to make these. Much of this time is hands-off. The almond butter cups will need to chill/set in the refrigerator for about an hour.

What Ingredients Do I Need?

For the Almond Butter Filling

• Crunchy Almond Butter (no sugar added)
• Vanilla Extract
• Swerve Sweetener (you can also use sugar or any sugar alternative)
• Kosher Salt – we’re not looking to make the filling salty; just a pinch to amplify the other flavors.

Chocolate

• Lily’s Milk Chocolate Baking Chips (no sugar added)
• Vanilla Extract
• Swerve Sweetener
• Coconut Oil (virgin, unrefined)
• Water
• Coarse Kosher Salt

How to Make Low Carb Almond Butter Cups

In a small mixing bowl, combine the almond butter, vanilla extract, sweetener, and salt. Stir well with a spoon. Set aside. It’s nice to get this step out of the way first, that way when it’s time to assemble the cups, the filling is ready to go.

Note: If your almond butter is super oily, you’ll want to ensure that you don’t get too much of the oil in the mixture. You don’t want the filling to be too wet.

Line a muffin pan with six standard sized baking cups. I would not recommend assembling the cups directly in the muffin pan without a liner. Even if you oil the pan, it will still be difficult to get the almond butter cups to release.

In a saucepan over medium-low heat, allow the chocolate baking chips to melt, whisking constantly. As the chocolate melts, whisk in the vanilla extract, sweetener, coconut oil, and water. Whisk continuously until the chocolate is completely melted, the ingredients are well incorporated, and a cohesive, glossy chocolate mixture forms.

While the chocolate is still hot, pour a small portion into the bottom of each of the baking cups. Allow it to flatten and settle in the bottom.

Place an even portion of the almond butter filling on top of the chocolate layer in each cup.

Use the remaining chocolate mixture in the saucepan to pour into each cup and cover the almond butter filling. Place into the refrigerator to set; approximately one hour. You can top with coarse salt, as desired.

Storage

You’ll want to store these in an airtight container in your refrigerator or freeze to prevent melting.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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