Keto Chocolate Almond Butter Cups ( Makes 6 Big Cups)

Back in the day I use to eat whatever I wanted with no reserve
(I lacked self control with sweets. Chocolate was my thing!! )

That was before I got sick and started having many health issues and suddenly had to change  a few things.
One of the things I missed most was my favorite Reese’s Big Cup, especially the dark chocolate one.
Talk about  heavenly bliss, but….. major sugar overload!

After missing it sooo much , I decided to make a keto-friendly version of that candy.
A healthy version that would  taste even  better than the “Big Cup”.
Well, I made them and now in my house they are the “Big Rave!!”

They taste every bit as naughty as the real thing , but you can enjoy these with no guilt, I promise you.
So enjoy to your little heart’s content. I know I am  🙂

Ingredients for the chocolate layer:



– 3/4 cup melted  extra virgin coconut oil 
( if you do not care for a strong coconut taste use the refined coconut oil instead)
or  ghee (clarified butter) or if not dairy sensitive use  organic butter.
– 2 tablespoons raw honey plus 1 teaspoon Pure Monk fruit sweetener
**Note***  If you don’t have monk fruit just add an additional 4 tablespoons raw honey in its place, making
for a total of  6 Tablespoons of the raw honey.
If using Pure Monk Fruit Sweetener, this is the one I use here.

Optional: If you like it extra sweet like I do add in an additional  4-6 dropperfuls Sweetleaf Steviaclear .

-3/4 cup unsweetened cacao powder   or cocoa powder

-1 teaspoon vanilla extract
– a few dashes sea salt

Ingredients for middle almond butter layer:

– 3/4 cup Almond Butter (unsweetened)
– 3 Tablespoons Ghee (clarified butter, usually not problematic for most people with dairy
allergies because the hard to digest milk proteins have been removed) or
coconut oil or organic butter if not dairy sensitive.
-1 teaspoon Pure Monk Fruit sweetener (a superfood all natural sweetener safe for candida and cancer)
***Note**** If you do not have Monk Fruit sweetener then just substitute 2 tablespoons raw honey in its place.
Optional:  2-3 dropperfuls of Sweetleaf Steviaclear depending on how sweet you want it 🙂


Make the chocolate layer mix  first and set aside.
Line a muffin tin with 6 unbleached cupcake papers and using only  half of the chocolate
pour equal amounts  into the bottom of each cup .
Put in the freezer till first layer is hardened (about 15 minutes).
While it’s in the freezer start making  the middle almond butter layer.
Once the chocolate has hardened ,take out of the freezer and scoop almond butter mixture
divided evenly into each cup and flatten it somewhat so it freezes level.
Put back into the freezer till that layer hardens (about another 15 minutes).
Once that is done repeat again with the other half of the chocolate on the top of each one
(mix the chocolate first before pouring ,as the honey can settle to the bottom of the bowl) .
After the last layer is hardened they are finished. I just store mine in a ziploc in the freezer or refrigerator.

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All the information on is intended to help readers learn more about health and nutrition.  It is our strong recommendation that you consult with your physician before making any health changes and continue under your physicians  guidance and supervision .  We are not doctors.  No information on this website should replace your physicians care.  No information on this website is to be used to diagnose, treat, prevent, or cure any sickness.  Any statements about possible health benefits by foods or supplements mentioned on this website have not been evaluated by the FDA.


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