Super easy one bowl KETO chocolate crunch bar cups! With only 1 net carb per serving these make the perfect dessert or snack, and hold they up well in a packed lunch!
Line two mini muffin tins with 28 mini liners, or a medium tin for larger size (makes about 15), set aside.
Weigh out cocoa butter and place in a small to medium sauce pan, melt on low heat, be careful not to burn it!
once cocoa butter is melted, stir in almond butter, cocoa powder and stevia, whisk until smooth and thoroughly combined.
Stir in chopped chicharrones, macadamia nuts(if using) and 1/2 tsp of flaked sea salt.
Scoop mixture in to prepared cups, about 2T each for small size or 1/4 cup for larger size, top with an additional sprinkle of flaked sea salt.
Refrigerate until firm, about 20 min.
I like to keep these in the fridge, but they do hold up great at room temperature or in a packed lunch!
*We tested this recipe with Epic brand chicharrones as well as 4505 brand, the epic brand stays MUCH crunchier and the 4505 brand tends to sog a bit since they are a fluffier texture. If you do choose to use the 4505 brand, you will only need about 1.5 oz because they weigh so much less per each.
**Feel free to leave out mac nuts to reduce carbs, recipe macros have been calculated with the added mac nuts. You can also make these plant based by using all mac nuts, dried mulberries and even a few tablespoons of cocoa nibs, yum!
***You can sub 2 tbsp raw honey in place of the stevia if you don't tolerate stevia, however, this will raise the carbs.
Serving size: 1, Servings: 28, Cal: 132, Fat: 12.1 g, Carbs: 2.7 g, Fiber: 1.6 g, Protein: 3.1 g
KETO Chocolate Crunch Bar Cups https://jayprimrose.com/keto-chocolate-crunch-cups/