Creamy Keto Dark Chocolate Cups

Ingredients

• 4 oz dark chocolate, at least 85% cacao ( 114 g)
• 1 oz cocoa butter or extra virgin coconut oil (28 g)
• 1 tsp vanilla powder or 1 tbsp sugar-free vanilla extract
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
• ¹/₃ cup any nut or seed butter, I used Macadamia & Brazil Butter (86 g/ 3.1 oz)
• 2 oz butter, ghee or coconut oil (56 g)
• Optional: 10-20 drops liquid Stevia extract

Directions

Step 1

For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.

Step 2

Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.

Step 3

Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.

Step 4

Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.