These cups are super easy, and also crazy tasty!

Versatile too, they are totally keto-friendly if you use monk fruit or stevia and vegan approved made maple instead of honey.

Any nut butter will do, even sunflower seed butter.

Mix, refrigerate, and enjoy!

I like them with a sprinkle of smoked sea salt on the top, and cold straight from the freezer.

Gluten-free, grain-free, vegan, dairy-free, and delicious!

Download this recipe


5 from 1 reviews
Coconut Almond Cups
Cook time
Total time
Serves: 4
  • ¼ cup Almond Butter (not runny)
  • 2 tbsps Coconut Oil (melted, divided)
  • 1½ tsps Vanilla Extract
  • 1½ tsps Cinnamon
  • 1/16 tsp Sea Salt
  • ¼ cup Coconut Butter
  • 1 tbsp Raw Honey (see notes)
  1. Arrange paper baking cups on a plate or a small baking sheet. Set aside.
  2. In a mixing bowl, stir the almond butter with half of the melted coconut oil together until smooth. Stir in the vanilla, cinnamon and salt. The mixture will stiffen.
  3. In a second small mixing bowl, combine the remaining melted coconut oil and coconut butter together with the honey or sweetener of choice and stir until runny.
  4. Fold the coconut butter mixture into the almond butter mixture until just combined.
  5. Divide into the prepared baking cups. Freeze for at least one hour or until solid. Enjoy!
Low Carb
Use a drop of liquid stevia or a pinch of pure monkfruit extract, or skip the sweetener entirely.
Use Maple Syrup instead.
Foods that Heal
Cinnamon is known to stabilize and balance blood sugar.


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