You have spoken. You guys are loving my Keto Cheesecake Bars, but they are a little involved, they are also a little higher in carbs.

I think of those as more of a special occasion sweet treat. They may not be the kind of thing you stock your fridge with on a regular basis.

However, if you are anything like me you do need something sweet on hand! These No Bake Cookies are only 1.5 net carbs each and they are quick and easy. But today’s no-bake keto dessert recipe is even easier!

These Keto Almond Butter Cups have three simple ingredients and endless possibilities. These are everything you love about the peanut butter cups you grew up eating, but instead they feature rich dark chocolate and your favorite creamy almond butter.

This is a dessert recipe you will want to double!

Ingredients in Keto Almond Butter Cups

What I love about these almond butter chocolate cups is that you can easily make them low-carb or use regular ingredients to make a full-sugar treat.

No matter your dietary preferences, this no-bake dessert can be tailored to suit whatever ingredients you have on hand! 

• Chocolate Chips: I use Lilly’s Sugar-Free Chocolate Chips, which is what the nutrition is calculated on. 
• Coconut Oil: this adds additional fat and helps to melt the chocolate into a perfectly smooth silky consistency.
• Almond Butter: any low carb option will work.
• Sea salt: optional, but I love a sweet and salty combo. 

Is Almond Butter Keto? 

Yes, so long as you’re using a natural almond butter that’s made solely with almonds. Almond butters that contain added sugar are not keto-friendly. 

What’s the Best Almond Butter for Keto? 

Any natural almond butter will work. Read the ingredients list and make sure that it contains only almonds. 

How to Make Almond Butter Cups

No-bake almond butter chocolate cups are so easy to make! Here’s how they’re made: 

1. Place a silicone muffin tin on a cutting board or baking sheet so it is stable (you will need to be able to move it around). Set aside for later.
2. Melt the coconut oil by microwaving in 20-second increments in a medium size mixing bowl.
3. When the coconut oil is completely melted, add the sugar-free chocolate chips and stir.
4. Microwave in 20-second increments until the chocolate is smooth. Be sure to stir in between heating to make sure the chocolate melts evenly.
5. Carefully spoon the melted chocolate into standard size silicone muffin tins. Spoon enough to cover the bottom well. 
6. Once the base of the muffin tins are covered carefully, tilt it back and forth so it covers up the sides slightly. Place in the freezer or fridge and let chill for 10 minutes. 
7. Spoon the almond butter into each cup (you can heat this for 15 seconds so it is smooth if you want) 
8. Spoon the remaining chocolate over the almond butter and tilt back and forth so it’s smooth. 
9. Place in the fridge or freezer until set. 

Can the Chocolate Coating Be Sweetened? 

The chocolate chips I use are dark chocolate, while there are other varieties, this is my personal favorite. If you find them too bitter, you can certainly make the chocolate mixture sweeter.

Once the coconut oil and chocolate are melted, add 1-2 tablespoons confectioners monkfruit or swerve and stir until smooth. 

Can I Use Another Nut Butter? 

Certainly! Almond butter is a low-carb option, which is why I chose it. However, the possibilities are endless. You can also fill these with creamy or crunchy peanut butter.

Some other easy filling options include:

• Pecan Butter
• Sunflower Butter
• Coconut Butter
• Sugar-Free Jams

More No-Bake Keto Desserts: 

• No-Bake Almond Butter Cookies
• Cheesecake-Stuffed Strawberries
• Keto Peanut Butter Fudge
• No-Bake Peanut Butter Cheesecake Truffles
• Keto No-Bake Cookies

Yield: 12

Keto Almond Butter Cups

Print

These three ingredient Keto Almond Butter Cups are the perfect low carb way to satisfy your sweet tooth!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 1/2 cups Lilly's sugar free chocolate chips
• 1/4 cup coconut oil
• 3/4 cup almond butter

Instructions

1. Place a silicone muffin tin on a cutting board or baking sheet so it is stable, you will need to be able to move it around, set aside for later.
2. Melt the coconut oil by microwaving in 20 second increments in a medium size mixing bowl.
3. When the coconut oil is completely melted add the sugar free chocolate chips and stir. Microwave in 20 second increments until the chocolate is smooth. Be sure to stir in between heating to make sure the chocolate melts evenly.
4. Carefully spoon the melted chocolate into standard size silicone muffin tins. Spoon enough to cover the bottom well. 
5. Once the base of the muffin tins are covered carefully tilt it back and forth so it covers up the sides slightly. Place in the freezer or fridge and let chill for 10 minutes. 
6. Spoon the almond butter into each cup (you can heat this for 15 seconds so it is smooth if you want) 
7. Spoon the remaining chocolate over the almond butter and tilt back and forth so smooth. 
8. Place in the fridge or freezer until set. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack
• 
  Silicone Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1 Almond Butter Cup
Amount Per Serving: Calories: 147Total Fat: 14.1gSodium: 1.1mgCarbohydrates: 4.8gNet Carbohydrates: 2.4gFiber: 2.4gSugar: 0.7gProtein: 3.3g

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