Creamy Keto Dark Chocolate Cups


Step 1For 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 2Melt 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 3Add 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 4Place 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.