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
Prepare 10 regular size muffin tins in a muffin pan
Ration 1 serving (32g) of the pumpkin almond butter into each cup and smooth to form the base
Place cups in the freezer to harden while you prepare the chocolate layer
Heat the coconut oil in a bowl until completely liquid, then stir in cacao powder and protein powder
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
Return cups to freezer
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! =)