Ingredients

  • 4 oz cream cheese (softened)
  • 1/2 cup almond butter (or peanut butter, unsweetened and creamy)
  • 2 tbsp coconut oil (melted)
  • 2-3 tbsp powdered erythritol (or another keto-friendly sweetener, to taste)
  • 1/2 tsp vanilla extract
  • Pinch of sea salt (optional)

Instructions

  1. Mix the Filling:
    • In a mixing bowl, combine the softened cream cheese, almond butter, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined.
  2. Prepare the Melds:
    • Line a mini muffin tin with silicone or paper liners. Spoon the mixture evenly into each cup, filling them to about 3/4 full.
  3. Chill the Cups:
    • Place the muffin tin in the freezer for 30 minutes, or until the cups are firm.
  4. Serve:
    • Once firm, remove the cups from the liners and store them in an airtight container in the refrigerator or freezer. Serve cold for the best texture.

Cooking Details

  • Cooking Time: 0 minutes (no cooking required)
  • Prepping Time: 10 minutes
  • Servings: 8 (makes 8 mini cups)

Nutritional Information (per serving)

  • Calories: 160
  • Protein: 4g
  • Fat: 15g
  • Carbohydrates: 3g
    • Fibber: 1g
    • Net Carbs: 2g

Notes

  • Nut Butter Choice: Feel free to use almond butter, peanut butter, or even a combination of nut butters for different flavours.
  • Sweetness Level: Adjust the amount of erythritol to match your preferred level of sweetness.

These Keto Cream Cheese and Nut Butter Cups are a delicious and satisfying low-carb dessert or snack, combining the creamy texture of cream cheese with the nutty richness of almond butter. Perfect for a quick keto treat!