Low carb almond butter and raspberry cups

Low carb almond butter and raspberry cups

This low carb chocolate cup by Kim Caruk combines the delicious flavors of almond butter, raspberry, and dark chocolate for the perfect bite-sized, sugar-free treat.

Low carb almond butter and raspberry cups

This low carb chocolate cup by Kim Caruk combines the delicious flavors of almond butter, raspberry, and dark chocolate for the perfect bite-sized, sugar-free treat.
USMetric
12 servingservings

Ingredients

Chocolate
  • 5½ oz. (1¼ cups) 160 g (290 ml) sugar-free dark chocolate
  • 1½ oz. (3 tbsp) 45 g (50 ml) cocoa butter
Raspberry jam
  • ½ tsp ½ tsp unflavored powdered gelatin
  • 2 tsp 2 tsp cold water
  • ½ cup (2½ oz.) 120 ml (70 g) frozen raspberries
  • ½ tbsp ½ tbsp powdered erythritol
  • 1 tbsp 1 tbsp lemon juice
  • ½ tbsp ½ tbsp chia seeds
Almond filling
  • ¼ cup (2¼ oz.) 60 ml (65 g) almond butter
  • 1 tbsp 1 tbsp powdered erythritol
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Instructions

Instructions are for 12 servings. Please modify as needed.

    Chocolate

  1. Place chocolate and cocoa butter in a microwave-safe container. Heat in 30-second bursts, stirring after each burst of heat, until completely melted.
  2. Coat the inside edges of a 12-hole silicone mini muffin tray with melted chocolate. Reserve remaining chocolate for use in Step 10.
  3. Refrigerate chocolate cups.
  4. Raspberry jam

  5. Prepare the raspberry jam by combining the gelatin and water in a small bowl. Allow gelatin to bloom.
  6. Add the remaining raspberry-jam ingredients to a small saucepan. Heat over medium-low heat. Stir continuously, mashing the raspberries as your stir.
  7. Cook for 3-4 minutes, then add the gelatin. Stir the mixture to dissolve gelatin.
  8. Remove from heat and allow to come to room temperature.
  9. Almond filling

  10. Add almond butter and powdered erythritol to a medium mixing bowl. Mix well. If your almond butter is more firm, you may want to heat the mixture in the microwave for a few seconds.
  11. Remove chocolate cups from the fridge. Cover the base of each chocolate cup with a teaspoon of almond filling and top with a teaspoon of raspberry jam.
  12. Cover filled chocolate cups with remaining chocolate. Refrigerate for 1 hour.
  13. Remove chocolates from the tray. Enjoy!

Storing

Store in an airtight container in the fridge for up to 4 days.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Kim Caruk's book, Fat Bombs – Deliciously Sweet Treats.

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2 comments

  1. Monika
    do you have any advice on how to replace cocoa butter? or how to make your own cocoa butter?
  2. deborah
    you could try coconut oil to replace it.

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