Stephanie's Low Carb Almond Butter Cups

Low Carb Almond Butter Cups

serves 12

Made in one mini-muffin pan (12 muffin cups)

Ingredients for chocolate shell:
8 ounce bag of Hershey's sugar-free chocolate chips (sweetened with maltilol, no sucralose)
1 tsp. vanilla
1/8 tsp salt

Filling Ingredients:
1/2 cup almond butter
1/2 cup almond meal/flour
1/4 cup protein powder (sweetened with stevia, not sucralose, i.e. Jay Robb Vanilla Whey Protein Powder)
dash of salt

Instructions:
1) Melt chocolate chips at very low heat, ensuring they do not burn, or separate.
 Stir in vanilla and salt.
2) While chocolate is melting, mix together the almond butter, almond meal/flour, vanilla protein powder, and dash of salt until dough easily forms into balls, add more protein powder if it is too sticky, add more almond butter if it is too dry.
3) Put heaping tablespoon of melty chocolate into the mini muffin tin.  If thick enough, push up the sides of each space.
4) Form almond butter dough into 12 equal balls.  Push each one into the center of the chocolate, and push the top of each ball so that it's flat.
5) Chill the entire mini muffin pan in the refrigerator for at least 1/2 hour.
6) Remove from refrigerator and run hot water over the bottom of the pan for a few seconds.
7) Using a thin knife to insert at the edge of one of the cups to see if the cup can be turned and easily popped out.  It may need another few seconds of heating the bottom of the pan under hot water.

In the entire recipe (all 12 servings), there is a total of 89 grams of carbohydrates, and 7 grams of sugar. 
Each serving contains: 7.42 grams of carbs, so one Carb serving in the Belly Fat Cure, and 0.58grams of Sugar.  (<0.5grams of sugar is not counted at a Sugar)  Most of the sugar comes from the almond butter, so that could be reduced, to some degree, to make each serving less than 0.5grams of sugar)  Of course if you have two, you have to count the Sugar.  :-)