Chocolate Almond Butter Cups

Low Carb / Keto / Gluten Free

As a child, I remember waking up on Easter morning to the savory smell of ham baking in the oven, my siblings laughing and the rustling of candy wrappers that could be heard from rooms away.

Digging through my Easter basket, I couldn't possibly be bothered by the chocolate bunny or brightly colored marshmallow chicks.  I did however, gravitate towards the bright yellow packaging of the Reese's Peanut Butter Eggs.

Reese's Peanut Butter Eggs are the ultimate combination of creamy peanut butter to delectable milk chocolate.  I couldn't get enough!  After force-feeding myself a few of these, I would eventually pass out from the ups and downs of blood sugar spikes.

As I got older, I realized that the detrimental effects of these treats just simply weren't worth it. I mean, have you seen the ingredient lists?  Nothing but simple sugars and the ever inflammatory-but-oh-so-delicious peanut butter.

That's where my Chocolate Almond Butter Cups come into play. They're delicious, satisfying and packed with high-quality fat!

For this recipe, I used this peanut butter cup mold from Amazon.  If you do not have or want to purchase the mold, use a mini muffin tin with liners.

The great thing about this recipe is that you can experiment with different fillings! Try using chopped pistachios or cashew butter instead of almonds!

If you are following a ketogenic diet, I would probably substitute the chocolate chips for an outer counting made of cocoa powder, sweetener, coconut oil and vanilla.  That would make these a delicious fat bomb!  Check out another post of mine with chocolate raspberry fat bombs!

You simply cannot go wrong with these almond butter cups!


Chocolate Almond Butter Cups

Chocolate Almond Butter Cups



  1. Melt together chocolate chips and heavy whipping cream
  2. Drop a spoonful of melted chocolate mixture into mold and tilt to cover bottom and sides (do not grease molds)
  3. After entire mold is filled with coated sections, pop into the freezer to set, roughly 15 minutes.
  4. While the molds cool, whip together almond butter, coconut oil and butter
  5. Remove hardened molds from freezer and plop a spoonful of the almond butter mixture into the centers of each one and smooth it out so it has a flat surface
  6. Top those with a spoonful of the remaining chocolate and pop them back to the freezer for at least a half hour
  7. Enjoy! These are best served cold.

What's your favorite dessert or snack? Comment below!

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  1. Mama Stacey on January 30, 2015 at 4:00 pm

    Coming from a vegetarian low carb standpoint… if Rae’s 5.1g net carb calculation is correct…. you’d be better off eating Reese’s Dark Chocolate Mini Cups. They are only 4.4 per piece and you don’t have to mix/melt/freeze anything. Of course, if you’re after this recipe for the vegan/allergen end, have at.

  2. Angela on October 30, 2014 at 3:09 pm

    This is an awesome recipe Dominic. I would love to make them exactly as the recipe states but I want to keep them dairy free for my mother. Do you think I could do 1 cup chocolate chips and 2 tbsp of coconut oil instead? The chocolate chips definitely need some softening.

    Thanks again!

    • Dominic on November 9, 2014 at 4:24 pm

      That should work Angela!

  3. Rae on August 21, 2014 at 1:44 am

    WARNING: my math stinks, but here are my estimates for carbs. Per the GoodLife website, the chips are 9gm carbs/1gm fiber per 1 Tbsp, so 8gm net carbs x 16 Tbsp (1 cup in the recipe) = 128gm net carbs/144gm total carbs. Add roughly 3gm carbs per Tbsp for almond butter ( recipe uses 1/2 cup (8 Tbsp), so 8 x 3 = 24gms. Add roughly a carb for HWC (mine has trace carbs per Tbsp; counting 1gm for the 2 Tbsp in the recipe), and forgiving my bad math, I think that’s approx 153gm net/169gm total carbs per the whole recipe. (I am counting no carbs for butter/oil). My silicone peanut butter cup mold makes 30, so that’s approx 5.1gm net carbs per and 5.6gm total carbs per, if you make 30. My estimate, and only my estimate.

  4. Dina on July 19, 2014 at 12:27 am

    I shared your fantastic Fat Bomb recipes on my Facebook page today. I just read through each of them. Great recipes, ingredients, descriptions, and easy to follow directions. From one recipe blogger to another, Bravo! Can’t wait to make them all!

  5. Patti on July 16, 2014 at 12:48 am

    A diet high in monounsaturated fats may be anti-inflammatory, and peanut butter is a rich source, with nearly 8 grams of monounsaturated fat in each 2-tablespoon serving. Peanut butter provides 4.5 grams polyunsaturated fats per serving that may also lower your inflammation, according to the Linus Pauling Institute Micronutrient Information Center. Peanut butter is cholesterol-free and low in saturated fat, and reducing your intake of dietary cholesterol and saturated fat may lower your levels of CRP and SAA.

  6. joanna on July 8, 2014 at 8:47 pm

    these came out so delicious. i doubled the batch since i’m going on vacation next week and need some snacks to take with me! i also used bacon fat in place of the coconut oil because i am obsessed with anything bacon flavored!

  7. Low Carb High Fat Dessert | Ironman or Bust on June 26, 2014 at 7:01 pm

    […] I love to cook, and learn new recipes.  I also like to tweak recipes a bit, to give them my own little twist.  That’s exactly what I did with this recipe.  If you are interested in the original recipe, you can see it here:  (Original Fat Bomb Dessert Recipe). […]

  8. Vicki McCullouch on June 17, 2014 at 5:10 pm

    What is the calorie, fat, carb, and protein content on these?

  9. Heather on June 14, 2014 at 6:15 pm

    What are the carb count on these?

  10. Linda on June 12, 2014 at 12:33 am

    What’s the carb count on these ??

    • Bobco63 on July 15, 2014 at 4:36 pm

      You would think the nutritional info would be included. Kinda frustrating .

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