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.

 healthy Almond Butter dessert

Easy Raspberry 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.

easy dessert recipe

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 vitamin, minerals, and fiber than peanut butter which makes it slightly healthier. Both nuts have almost the same nutritional values.

Making this Almond butter dessert recipe?

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Always have a sweet tooth? Check out these other healthy dessert recipes:

dessert with almond butter

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Recipe for this Raspberry Almond Butter Cups Below:

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!
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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 aside.
  • Allow your filling to cool before spreading it on the almond butter base.
  • You can replace the almond butter with other nut butters 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 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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Raspberry Almond Butter Cups

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