Dark Chocolate Pumpkin Almond Butter Cups

These extra large dark chocolate pumpkin almond butter cups are sugar free, keto-friendly, gluten/dairy free, and loaded with healthy fats. 

If you have our pumpkin almond butter on hand, they're super easy to make. If not, feel free to use any nut butter of your choice!

MACROS per serving (out of 10):

9 carbs | 13 fat | 6 protein


  • 10 servings pumpkin spice almond butter

  • 112 grams coconut oil cold pressed, unrefined

  • 30 grams True Nutrition chocolate egg white protein powder

  • 15 TBSP cacao powder (unsweetened)

  • 1 tsp pure stevia or sweetener of choice, to taste


  1. Prepare 10 regular size muffin tins in a muffin pan

  2. Ration 1 serving (32g) of the pumpkin almond butter into each cup and smooth to form the base

  3. Place cups in the freezer to harden while you prepare the chocolate layer

  4. Heat the coconut oil in a bowl until completely liquid, then stir in cacao powder and protein powder

  5. Don't wait to top the cups - you don't want this mixture to harden. So remove the pre-frozen pumpkin almond butter cups from the freezer and begin to evenly top all cups with the entire cacao/coconut oil/protein powder mixture

  6. Return cups to freezer

  7. Allow cups to sit in freezer until completely solid. Store in freezer until ready to eat the pumpkin almond butter layer will melt before the chocolate so leave them out! =)