Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
Easy keto chocolate almond cups
Prep Time
15
minutes
mins
Freezer time
10
minutes
mins
Servings:
16
STUFF YOU NEED
For the base
1
cup
almond meal
1/4
cup
raw cacao
1
tbs
coconut oil
1/2
tbs
xylitol
1/4
cup
desiccated coconut
For the filling
3/4
cup
almond butter
2
tbs
xylitol
1 1/2
tbs
coconut flour
1
tsp
Teelixir Immune Defence Mushroom Blend
For the topping
1/2
cup
coconut oil
1/4
cup
raw cacao
1
tsp
xylitol
NOW WHAT
Grab a baking tray and place about 16 silicone cupcake moulds on it.
For the base
Place all base ingredients in a blender or food processor. Whiz until well combined.
Spoon out the mixture evenly across all cupcake moulds. Use your fingers to press the mix down into moulds. Set aside for now.
For the filling
Place all the filling ingredients in the blender or food processor (no need to rinse it) and whiz until smooth.
Spoon out the filling mixture evenly across all cupcake moulds. Use the back of a spoon to smooth out filling mixture. Set aside for now.
For the topping
Place all the topping ingredients in the blender or food processor (no need to rinse it) and whiz until smooth.
Evenly pour the chocolate topping out into moulds.
Place into the freezer for at least 20 minutes or until set.
Store in an airtight container in the freezer.
MERRYMAKER TIP
Don't like almonds? Swap to macadamia nut butter... YUM!