This is a Keto Flex SNACK, which means it doesn't actually work as a lunch, but if you can stop at one or two of these delicious little
salted almond cups, you will have energy and burn off some fat.
Of course I had planned to make some peanut butter snacks, but I found out that the recipe I had called for "peanut flour" which I did NOT have, so....
I DID have an untried, unopened jar of a powder called
PB & Me Powdered Almond Butter. Since its original use is as an almond butter, but it is also a powder (as in flour?) so I thought... well, you know.... recipe experiment time! (You can still use the plain old almond butter if you want)
I am happy to say that the recipe worked out just fine! Yummy-licious in fact.
WHAT YOU NEED FOR THIS RECIPE:
- Parchment Paper Liners or candy cups
- 2 Muffin Tins
- 9-10 oz. dark chocolate (I used Lily's Dark Chocolate Chips- 1x9 OZ
)
- 3 T. Coconut Oil (divided in 2 for the chocolate layers)
- 2 tsp. Coconut Oil for the Almond layer
- 4 T. Powdered Almond Butter (OR 3 1/2 T. regular Almond Butter & 1 1/2 tsp. Almond Flour)
- 1/8 tsp. Almond Extract (optional)
- Pinch + Celtic Sea Salt
METHOD:
- Line muffin tins with parchment cups or candy cups
For the bottom chocolate layer, pour boiled water in a medium size container and place a thick glass bowl in the water. Add 1/2 the chocolate chips and 1 1/2 T. of Coconut Oil. Stir until melted and smooth. Make sure not to get any water from outer bowl into melted chocolate mix. (Alternatively, you may want to melt the chocolate and coconut oil in the Microwave).
Fill the bottom of the cups (about =/- 1 1/2 tsp.) evenly with melted chocolate. Put into freezer for about 10 minutes.
While the bottom chocolate layer is in the freezer, pour out the medium size bowl and replace boiling water and a clean bowl. Add in Almond Butter Powder and 2 T. Coconut Oil. You may desire to add in some powdered erythitol or powdered stevia (to taste) although the almond powder does contain sweetener. Mix until coconut oil is melted and powder is blended in and smooth. Add a pinch of celtic sea salt and the Almond extract, if using. (Prepare almond butter, almond flour, coconut oil, etc. in much the same way if that is what you are using).
Retrieve the bottom layer of chocolates from the freezer. On each chocolate disk add about 1 teaspoon of Almond Butter mix.
Return to the freezer again for another 10 minutes
Prepare the rest of the chocolate mix as per the first instructions (#1 above). When Almond Butter is fully set, add the rest of the chocolate to each of the cups. Return to the freezer for another 30 minutes.
Store the cups in the refrigerator (if they last that long). Makes about 12-15 cups with each cup hving about 180 calories/ Fat: 17g / Total Carbs 15 g/ Net Carbs 2 g/ fibre 1g/ (estimation)
SEE MORE KETO FLEX RECIPES HERE.
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