Ingredients
The following ingredients have 12 Servings
- 1 ½ cups keto chocolate chips
- ¾ cup unsalted, natural creamy almond butter
Instruction
- Place muffin liners into a 12-cup muffin pan. Set aside for later.
- Melt the keto chocolate & almond butter together using the double boiler method or the following: add chocolate and almond butter to a microwave-safe bowl. Heat in 20-second increments until chocolate is fully softened and mostly melted. Stir in between heating increments, until smooth.
- Pour the chocolate mixture into the prepared muffin pan, making sure to evenly spread it across 12 cups. Tap the pan on a protected surface several times to smooth out the mixture and release air bubbles.
- Chill in the freezer for 30-60 minutes, or until firm. Enjoy! Storing instructions below.
