Keto Chocolate Almond Butter Cups

Line a mini muffin tin with mini muffin liners (usually 12 cups). Set aside.

For Chocolate Coating:

In a microwave-safe bowl or using a double boiler, melt the unsweetened dark chocolate and coconut oil together until smooth. Be careful not to overheat; you can use 20-second intervals in the microwave or low heat if using a double boiler.

Stir in the keto-friendly sweetener and a pinch of salt until well combined. Adjust the sweetness to your taste.

For Almond Butter Filling:

In a separate bowl, combine the almond butter, melted coconut oil, keto-friendly sweetener, a pinch of salt, and pure vanilla extract. Mix until the filling is smooth and well combined. Adjust the sweetness to your taste.

Assembly:

Spoon a small amount of the melted chocolate mixture into the bottom of each mini muffin liner, covering the bottom.

Place the muffin tin in the freezer for about 10 minutes to allow the chocolate to set.

Once the chocolate has set, remove the muffin tin from the freezer. Spoon a small amount of the almond butter mixture on top of the set chocolate layer in each cup.

Carefully spoon the remaining melted chocolate over the almond butter filling in each cup, ensuring that it covers the filling and reaches the edges.

Return the muffin tin to the freezer and chill for at least 15-20 minutes, or until the almond butter cups are firm and set.

Once set, remove the almond butter cups from the muffin tin and store them in an airtight container in the refrigerator.

Enjoy your Keto Chocolate Almond Butter Cups as a delightful and guilt-free treat!