Grease an ice cube tray with coconut oil cooking spray.
Melt the chocolate chips and coconut oil in a small saucepan over low heat. Stir until well combined and remove from the heat.
Pour half of the chocolate mixture into the prepared ice cube tray, dividing it evenly among the 12 wells. This will form the bottom layer of the cups.
In a small bowl, mix together the coconut almond butter and stevia.
Place equal portions of the coconut almond butter on top of the chocolate mixture in the ice cube tray. This will form the middle layer of the cups.
Cover the coconut almond butter in each well with equal portions of the remaining chocolate mixture. This will form the top layer of the cups.
Place the ice cube tray in the freezer for 10 to 20 minutes, until the cups firm up.
Remove from the freezer and enjoy immediately or store in the freezer for up to 3 months until ready to consume. If storing, remove from the freezer about 30 minutes before enjoying to allow them to thaw slightly and make them easier to remove from the ice cube tray.
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size1 ice-cubed sized butter cup
Amount Per Serving
% Daily Value
Total Fat7 g
Total Carbohydrates5 g
Dietary Fiber3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/frozen-keto-almond-butter-cups/