Keto Salted Cashew Butter Cups

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Cashew butter and naturally sweetened chocolate come together in the perfect little package. I could never resist chocolate peanut butter cups, but my relatively new peanut allergy had different plans for me.

Come Easter time, I see Reese’s peanut butter eggs everywhere I look. I get super bummed that I can’t enjoy them anymore, so I decided to take matters into my own hands. Cashew butter is one of my favorites and I knew that they’d be the perfect replacement. The one thing I love about making my own nut butter cups is that I get to control the sweetness. These Salted Cashew Butter Cups are the perfect sweet treat that won’t hurt your teeth.

What makes salted cashew butter cups keto?

I love splurging on expensive chocolates and treats that accommodate my dietary lifestyle. However, my wallet isn’t always pleased when I do so. The initial ingredients for these may be a little pricey, but the amount of cashew butter cups you can make with them makes it all worth it.

These cashew butter cups come together in about 15 minutes and they don’t require an oven. These are both big wins in my eyes. You can even use your microwave if you wish (I don’t have one, but if I did, I would definitely use it for these). All is needed is a few simple ingredients and some paper muffin cups.

The jury is still out for Stevia as a sweetener, and I haven’t exactly made my decision on how I feel about it. I do like that it’s natural (though somewhat refined) and doesn’t spike your blood sugar levels. For this recipe I use Stevia sweetened chocolate chips, but this isn’t a requirement. I wanted to include as many special diets as I could for this recipe and Stevia is great for Keto and Paleo eaters.

The cashew butter filling is sweetened with powdered monkfruit sugar, but powdered sugar could be used in replacement if you are not Keto or strictly refined sugar free. The filling is thickened with coconut flour to accommodate for the runny nut butter. Finally, the cups are topped with flakey sea salt. While this step is optional, I highly recommend you try it out.

What ingredients are in cashew butter cups?

Chocolate Chips: here I use Stevia sweetened dark chocolate chips. I like Lily’s brand because it doesn’t generally have that weird Stevia taste. Coconut sugar sweetened chocolate is also a great choice, Hu is my favorite brand for that. Feel free to use whatever type of chocolate you have, dark chocolate is best.

Cashew Butter: cream cashew butter is the star here. Make sure that you are buying an unsweetened version. It’s ok to buy the unsalted variety, just add a pinch of salt into the filling mixture if you do so.

Monkfruit: monkfruit is an interesting no calorie sweetener. It is keto friendly and doesn’t spike your blood sugar levels. I use Lakanto brand monkfruit and I just blitz it up in my high speed blender to powder it. You can use powdered sugar here or finely ground coconut sugar.

Coconut Oil: coconut oil will be added to the chocolate to help the chocolate with a firmer set. This is an old pastry chef trick if you don’t want to temper chocolate. An added fat will help set the chocolate, but it will melt in warm environments.

Sea Salt: I love big flakey seat salt with my chocolate. Maldon is my favorite brand, but you can use what you have on hand. Make sure to use a coarse sea salt though (Fleur de Sel would be amazing)

Substitutions: this is where things get fun! This recipe is very versatile. You can use whatever type of dark chocolate you have on hand. Different nut or seed butters also work really well here. Jelly would even be a nice addition to the nut butter. The possibilities are endless!

Are you dying for those Reese’s peanut butter eggs but don’t want to spike your blood sugar? Try these Salted Cashew Butter Cups that are the perfect sweet treat.

Need more simple sweets? Check out Quick and Easy Coconut Sandwich Cookies

Salted Cashew Butter Cups {Keto , Paleo , Vegan}

Creamy sweetened cashew butter is enveloped in dark chocolate and topped with flakey sea salt.

5 from 3 votes

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Prep Time 15 minutes mins

Course Dessert

Equipment

• 12 Paper muffin cups

Ingredients

  

Salted Cashew Butter Cups

• 1 1/2 cups chocolate chips stevia sweetened
• 1 tsp coconut oil
• 1/3 cup creamy cashew butter
• 1 tbsp powdered monkfruit
• 1 tbsp coconut flour
• 1/2 tsp vanilla extract
• 1 tbsp flakey sea salt

Instructions

 

Cashew Filling

• In a small bowl, stir together the nut butter, monkfruit, coconut flour, and vanilla.

Assembly

• Melt the chocolate chips in the microwave (short 10-15 second bursts to ensure you don't burn it) or in a small bowl placed over boiling water.
• Once the chocolate is melted, stir in the coconut oil and stir to combine completely.
• In the bottom of the muffin cups, place about 2 tsp of melted chocolate. Move the cup around to ensure the entire bottom is covered.
• Place the cups in the freezer to set, about 4 minutes.
• Once the cups are set, add 1-2 tsp of cashew butter cup filling. Spread to filling almost to the edge but not quite.
• Cover the cashew butter filling with 2-3 tsp of melted chocolate.
• Place the cups in the freezer until ALMOST set, about 3 minutes.
• While the chocolate is slightly tacky sprinkle with sea salt.
• Allow to set completely in the refrigerator and remove from papers.
• Store in the refrigerator for an easy sweet treat.

Notes

These should be kept refrigerated and can stay fresh at least 7 days.

Feel free to use any nut butter of your choosing.

Powdered sugar and graham cracker crumbs can replace the monkfruit and coconut flour if you’re not gluten free or keto/paleo.

Keyword easy, grain free, healthy snack, keto, paleo, vegan