Filled with real raspberries and creamy almond butter, these keto “PB&J” cups are a healthy, guilt-free treat!
Almond butter and a sugar-free homemade jam combine with coconut oil for an energy-filled snack!
Almond butter replaces the peanut butter in these “PB&J” cups, as it contains more cell-repairing phosphorus and twice the bone-building magnesium that peanut butter offers. (Note: Sunflower seed butter could also be used instead.)
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The jelly center is made of keto-friendly raspberries mixed with collagen containing grass-fed gelatin. To set the cups, add coconut oil, forming a smooth shell layer on the top and bottom of the jam filling.
Start by combining water and raspberries in a small saucepan and bring to a low boil. Simmer for five minutes and mash raspberries with a fork. Remove from heat and stir in stevia, followed by a gradual sprinkle of gelatin (this helps ensure it doesn’t clump). Pour the jam into a small jar and refrigerate for 30 minutes.
While the jam sets, melt coconut oil and almond butter in a double boiler and mix until smooth. To assemble the cups, pour 2 tablespoons of almond butter mixture into each muffin tin and freeze 15 minutes. Next, add 1 teaspoon of jam and smooth with a spoon. Finish with remaining almond butter over the top of each cup, then freeze for another 15 minutes. Store cups in the refrigerator to enjoy anytime you need a sweet, keto-friendly treat!
Keto “PB&J” Cups
Keto “PB&J” Cups
- Small saucepan
- Small jar
- Double boiler
- Standard muffin tin
- Muffin liners
- 3 T water
- 1/3 cup fresh raspberries
- 1 t stevia
- 1/2 t grass-fed gelatin
- 1/2 cup coconut oil
- 1/2 cup creamy almond butter
- In a saucepan over low heat, combine water and raspberries. Bring to boil, reduce heat and simmer 5 minutes. Mash raspberries with a fork and remove from heat.
- Stir in stevia and gradually sprinkle in gelatin as you stir. Pour into a small jar and cool in refrigerator 30 minutes.
- Melt coconut oil and almond butter in a double boiler. Stir until smooth.
- Line 6 muffin tins with liners and pour 2 tablespoons of almond butter mixture in each muffin tin. Place in freezer 15 minutes to set.
- Add a heaping teaspoon of jam to each tin followed by remaining almond butter mixture on top. Place in freezer 15 minutes before enjoying. Store in the refrigerator.
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