An AMAZING LCFH Dessert recipe!
This dessert is AMAZING although, for me, these Chocolate Almond Butter Cups were a bit too sweet (my fault, more on that later in the write up). I am fully fat adapted and EVERYTHING is CRAZY SWEET to me. When I do eat anything with added sugar, the sweetness is the first thing I taste. I can even taste the added sugar in hamburger buns!
If you are on a Low Carb High Fat diet and looking for FAT BOMBS to snack on, this is a great one.
FAT BOMB dessert with my twist
I love to cook, and learn new recipes. I also like to tweak recipes a bit, to give them my own little twist. That’s exactly what I did with this recipe. If you are interested in the original recipe, you can see it here: (Original Fat Bomb Dessert Recipe).
WAY TOO SWEET FOR ME.
If you are fully fat adapted then you probably have a sensitivity to the sweetness in things. I know I sure do. This recipe ended up a bit too sweet for me, but that was totally my fault. I was running a little late for a dinner party, so I used a 62% cacao dark chocolate. Next time, I will use a much darker chocolate with less sugar. Another way to improve this recipe would be to use an unsweetened chocolate and add a sweetener. This way you could eliminate virtually all sugar and not have any insulin response to this dessert at all. If you like super sweet things – then follow this recipe exactly. You would still be able to eat a couple of these and stay under your carb count for the day.
The original recipe calls for a semi sweet chocolate chip, which actually has a touch more sugar than the ones I used, so if you are sensistive to the sugars I would suggest you get a darker chocolate.
- 3 cups – Private Selection Dark Chocolate Chips (62% Cacao)
- 6 tbsps – Organic Valley Heavy Whipping Cream
- 1 cup – Almond Butter (I used fresh ground so no added sugar)
- 1/2 cup – Spectrum Virgin Coconut Oil (I find “virgin” oil has much more flavor)
- 1/2 cup – Butter (I used Kroger Unsalted)
- 1/4 cup – Slivered Almonds
- Melt Chocolate Chips and Whipping Cream together in small sauce pan
- Put a spoonful of melted chocolate into cupcake pan – ensure it covers bottom of pan
- Place pan in Freezer for approximately 10-15 minutes
- While Chocolate is hardening, combe Coconut Oil, Butter, and Almond Butter in a bowl – whip thoroughly. (I used my egg beaters)
- Add a spoonful of Almond Butter Mixture on top of the bottom layer of chocolate
- Add Chocolate on top of the Almond Butter
- Add slivered almonds (or any other topping you want)
- Approximately 30-45 minutes before serving – remove tray from freezer and let stand at room temperature.
- Store left overs (if there are any) in the fridge.
- use unsweetened chocolate with artificial sweetener to eliminate sugar
- add vanilla extract
- garnish with Raspberries, Strawberries, Blueberries, or Blackberries
- Garnish with shredded, unsweetened coconut