Keto Chocolate Almond Butter Cups



  • 1 cup unrefined coconut oil
  • 1/4 cup plus 2 T Unsweetened Cocoa Powder
  • 1/2 cup homemade Almond Butter
  • 1/4 cup Powdered Swerve Sweetener
  • 24 pecan halves


Add coconut oil to a small saucepan, stir in dry ingredients, blending into coconut oil.  Add almond butter.  Warm until melted taking care not to burn the chocolate.  Whisk while warming.

Place by tablespoon full into candy mold.  I use a silicone mini muffin mold.  Each cups holds about 1-1/2 tablespoons.  Stir mixture while spooning into molds.  Place pecan halves onto each candy.  Place in freezer until set.  Keep refrigerated.


Makes 24




Sugar Free Chocolate Bar

Homemade at it’s best.  This is my go to recipe to keep me in chocolate.  Great for a bite of something sweet after dinner.

Sugar Free Chocolate Candy Bar


  • 2 oz Cocoa Butter (Cocoa Butter from Amazon)
  • 3 oz dark unsweetened baking chocolate (found at Publix)
  • 1-1/2 tablespoons Powdered Swerve
  • 1/2 to 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • pinch of salt
  • silicone candy molds (Candy Bar Mold & Candy Mold)

Organic Unsweetened Baking Chocolate and Cocoa Butter


  1. Cut chocolate into small pieces, set aside.  Put silicone molds onto a baking sheet.
  2. In a double boiler (I use my glass Pyrex mixing bowl on top of a pot with water in it) melt cocoa butter and coconut oil over low to medium heat.  Stir in Swerve and salt.  Turn burner down or off and add in half the chocolate, stirring until melted.  Remove from burner as soon as melted and add the other half of the chocolate.  Stir until melted (this is tempering the chocolate).
  3. Transfer mixture to something with a pour spout – I use my glass measuring cup.  Pour into molds.  Refrigerate until set.  Remove from molds and keep in a sealed container in the refrigerator.

 **The important thing here is to not burn the chocolate.  I made this mistake before with disastrous results.  After reading everything I could find on tempering chocolate (it’s not as hard as they make it out to be) and applying this concept, my chocolate has been beautiful.  Also, don’t let any water drip into your chocolate at any point.**


Strawberry Cheesecake Fat Bombs

Tired of chocolate peanut butter fat bombs?  Me neither.  But I’ve had a hankering for strawberries with it being February and all.  I’ve had these Strawberry Cheesecake Fat Bombs pinned for a while and finally tried them today.  Oh my goodness!!  They are so delicious I can barely take it.  But then what is not to love about cream cheese, butter, sweetener and strawberries all blended together!  Thank you Low Carb, So Simple for sharing KetoDietApp’s recipe.  This one is definitely going into my keeper stash!


Strawberry Cheesecake Fat Bombs

This is how I made them:

  • 1/2 cup strawberries, fresh or frozen
  • 5.3 oz cream cheese, softened
  • 2 oz Kerrygold butter or coconut oil, softened
  • 2 tablespoons Swerve
  • 1 teaspoon vanilla extract


  1. If using frozen strawberries, set out to thaw.  Let butter and cream cheese come to room temperature to soften.  Do not microwave – the mixture needs to stay firm. Place softened cream cheese and butter into a mixing bowl.  Blend with hand mixer, adding in sweetener and vanilla.  Blend well.
  2. Place strawberries in a small bowl and mash with a fork.
  3. Add strawberries to the bowl with softened butter and cream cheese, blend well.
  4. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

Not as pretty as the professional photo, but oh so tasty!