I’ll keep this blog post short so we can get to the real reason you’re here, the sweets!
In efforts to help my daughter stay on track with her decision to follow a keto type “diet”, I have been dabbling in the kitchen with a few higher fat treats because she has a sweet tooth and these little cups came about with a lot of praise so I thought I’d share them all with you!
My daughter is 20 so please understand that I’m not trying to push any type of “diet” on my elementary school aged child BUT I do encourage and support any diet that is based on real food. My daughter has a lot of growing to do in terms of learning what works and what’s ailing her. She has hormonal imbalance issues that we’ve been trying to tackle with eliminating foods that are inflammatory and may cause more stress on the body, therefore throwing off hormones. We can get in to all the details of our journey to heal her through proper nutrition and removing toxic chemicals from her skin care but I’ll leave that for another time. I was just happy that she decided to give a higher fat “diet” a try.
I’m not a keto expert by any means, so I’m just helping her add more and higher quality fats to meals centered around properly sourced proteins with veggies/greens. And as mentioned, making a few treats to have on hand so she never feels like she’s depriving herself. We’ll see how this all unfolds for her health as we move along …..and I will definitely keep you all posted with progress in what we’re learning about a keto diet and helping heal hormonal imbalances. We are learning as we go and as they say, what works for one, may not work for another so together, we’re trying to find her own path.
Well, that wasn’t as ‘short and sweet’ as I intended it to be ….so I’ll leave it there for now and get on with the recipe!
- 1/2 cup coconut oil
- 1/2 cup almond butter
- 1/2 coconut butter
- 1/4 cup grassfed butter
- 1/4 cup unsweetened cocoa powder
- 4 tbsp erythritol
- In a medium sized bowl, add the coconut oil, almond butter, coconut butter and grass-fed butter and melt in microwave in increments of 15 seconds ....stir, put back into microwave for 15 seconds, stir and so on until it's well incorporated. If you prefer stove top method, add ingredients to a small sauce pan and warm to melt slowly, stirring occasionally.
- Once melted, remove from heat (if on stove top) and add the cocoa powder and erythritol. Stir with whisk to combine.
- Using a small mini cupcake pan or tart pan, line the pan with mini cupcake liners. Carefully spoon in the melted chocolate mixture into each liner. Fill 3/4 of the liner.
- Place pan into the freezer to firm up for a couple of hours. Keep stored in freezer*. When ready to eat one, take one and set it out for just a couple of minutes, then eat!
- *These will melt if left out of freezer and weather is warm. So keep stored in freezer until ready to eat. They only need a few minutes to "defrost" when you're ready to have one.....but much longer than 10 minutes out, they may become pretty melty in your hand.