Raspberry Almond Butter Cups

By Rena |

These Raspberry Almond Butter Cups are easy to make and so creamy and delicious. They are paleo, keto-friendly, and will satisfy your sugar cravings without feeling any guilt.

stack of Almond Butter Cups

Need a quick snack after school or want a healthy guilt-free and keto-friendly dessert recipe? Make these Raspberry Almond Butter Cups! They could become your new favorite dessert. You can now enjoy dessert without any guilt. These almond butter cups are so tasty, creamy, and bursting with tart raspberries. The best way to satisfy your sugar cravings.

Looking for other sweet treats? Why not also try my Easy Protein No Bake Cheesecake Cups or my Banana Oatmeal Muffins!

why you’ll love these raspberry almond butter cups

  • Super creamy. Natural almond butter mixed with coconut oil gives the most lusciously creamy bite!
  • A tangy raspberry filling. To offset the creamy almond butter we have a tart raspberry filling, made with fresh or frozen berries.
  • An easy treat. With only a handful of kitchen staples, a lovely batch of these Almond Butter Cups goes from pantry to table in 30 mins.
  • Perfect for Halloween, and all the holiday parties. Everyone will love these!

ingredients you’ll need

  • Natural Almond Butter
  • Coconut Oil
  • Stevia
  • Salt
  • Raspberries
  • Water
  • Chia Seeds
  • Lemon or Lime Juice

how to make these almond butter cups

  • Make the raspberry filling – In a small saucepan over high heat, bring the raspberries, water, and lemon juice to a boil. Simmer, then stir in chia seeds.
  • Make your almond butter mix – In a medium bowl, stir together the almond butter, coconut oil, stevia, and salt.
  • Assemble – Place 1 tablespoon of the almond butter mixture into the bottom of each liner, freeze for 20 mins. Then spread your raspberry filling and top with remaining almond butter. Freeze for 2-3 hours.
  • Serve and enjoy!
pile of Almond Butter Cups

recipe notes and tips

  • Use the back of a spoon to mash the berries for your filling.
  • Line a cupcake pan with liners and set it aside.
  • Allow your filling to cool before spreading it on the almond butter base.
  • You can replace the almond butter with other nut butter if you like.
  • Depending on the brand of almond butter you use, you may want to adjust the salt and sweetener to your taste. 
  • When you’re ready to eat them, remove them from the freezer and allow the cups some time (about 15 mins) to come to room temperature before eating.

frequently asked questions

storing these almond butter cups

For best results store these almond butter cups in the freezer. The main reason for this is because there is coconut oil in the nut butter mix. If it gets too warm, the nut butter will melt faster!

You can also store these Almond Butter Cups in the refrigerator, as well.

They’ll keep in the fridge for up to 1 week or slightly longer. And in the freezer they’ll keep for up to 3 months. 

Is Almond Butter healthier than peanut butter?

Almond butter and peanut butter are very similar when it comes down to their calories and sugar content. They are roughly the same. Peanut butter has more protein compared to almond butter. Whereas, almond butter has more vitamins, minerals, and fiber than peanut butter which makes it slightly healthier. Both nuts have almost the same nutritional values.

Toppings for these almond butter cups

You can have fun with different toppings on these cups, here’s some ideas:

  • Sea Salt
  • Shredded Coconut
  • Finely chopped nuts
  • Melted chocolate drizzled on top.
stack of nut butter cups

Check out these other healthy dessert recipes:

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healthy Almond Butter dessert

Raspberry Almond Butter Cups

These Raspberry Almond butter cups are so tasty and very easy to make! Plus they are Healthy!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 187kcal
Author: Rena

Ingredients

  • 1/2 cup Natural almond butter
  • 2 tbsp Coconut oil melted
  • 1 packet stevia
  • pinch Salt
  • 1 cup Fresh or frozen raspberries
  • 3 tbsp Water
  • 1 tbsp Chia seeds
  • 1 Tbsp Lemon or Lime Juice

Instructions

  • In a small saucepan over high heat, bring the raspberries, water and lemon juice to a boil. Cook for 2-3 minutes. Use the back of a spoon to mash the berries.
  • Reduce heat to a simmer and continue cooking for another 2-3 minutes. Stir in the chia seeds and remove from heat. Let cool.
  • Line a cupcake pan with liners and set aside.
  • In a medium bowl, stir together the almond butter, coconut oil, stevia, and salt. Place 1 tablespoon of the almond butter mixture into the bottom of each liner.
  • Place them in the freezer for 20 minutes. Remove and distribute raspberry filling into each cup
  • Top with remaining almond butter. Return to the freezer for 2-3 hours or until solid.

Notes

  • Use the back of a spoon to mash the berries for your filling.
  • Line a cupcake pan with liners and set it aside.
  • Allow your filling to cool before spreading it on the almond butter base.
  • You can replace the almond butter with other nut butter if you like.
  • Depending on the brand of almond butter you use, you may want to adjust the salt and sweetener to your taste. 
  • When you’re ready to eat them, remove them from the freezer and allow the cups some time (about 15 mins) to come to room temperature before eating.

Nutrition

Calories: 187kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 194mg | Fiber: 4g | Sugar: 1g | Vitamin C: 5.8mg | Calcium: 90mg | Iron: 1mg
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