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  1. First melt the sugar free baking chocolate and coconut oil in a pan on low heat.
  2. In a separate bowl, blend the almond butter, vanilla, VitaFiber, monkfruit sweetener, butter and salt.
  3. You may want to heat 30 sec in microwave if you had your almond butter stored in the fridge.
  4. Combine throughly. Set this aside and prepare the mini cups.
  5. Take the melted chocolate mixture and fill the cups about a quarter full. Put in the freezer for about ten minutes.
  6. Take the filling and fill to about 3/4's, leaving just enough room for the top layer of chocolate. There is more then enough of the filling mixture to fill 24 cups so be generous.
  7. Then add the rest of the melted chocolate to each cup and replace in freezer for about 10 minutes.
  8. Store them in the fridge or room temperature if you like them a bit softer.
Have fun and enjoy making this keto recipe with your loved ones!

  • 1/4 cup coconut oil
  • 8oz sugar free chocolate
  • 1 tbsp butter
  • 2 tsp vanilla extract
  • 9-10 tbsp almond butter
  • 2 tbsp VitaFiber syrup
  • 2 tbsp monkfruit sweetener
  • pinch of salt


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