This is something I made the other day. Here is a link to the original version. I made some adjustments to this recipe because I don’t like things as hyper-sweet as the original recipe writer does, and I never seem to have vanilla in the house. So here is MY version of nut butter cups:

Filling:

1/3 cup almond butter

3 tbsp Splenda

Warm up the ingredients in a bowl over boiling water in a saucepan. Remove from heat. You don’t need to “melt” anything, just warm it up so that the nut butter softens and the Splenda can mix in a bit better. It may still look grainy afterwards, depending on the nut butter you use. Let it cool a bit so that the butter/Splenda mixture is still spreadable.

Chocolate coating:

1/3 cup butter

3.5 oz unsweetened Baker’s Secret dark chocolate

2 tbsp Splenda

2.5 tbsp cacao powder

Melt the ingredients in a bowl over boiling water in a saucepan. Stir until smooth. Remove from heat.

Take 12 cupcake papers (I like the tinfoil ones the best) and put a dessert spoonful into the bottom of each one, one at a time. Tilt the cup on its side and swirl it around so that the chocolate goes about a centimeter up the sides of the paper. It will sink right back down and look transparent. You can do it a few times but the look will be the same. Don’t worry, it is fine. When you are done, put the bowl of chocolate back on the saucepan, but do not turn the heat back on. The heat from the water will be enough to keep the chocolate melted.

Chill these cups in the freezer for ten minutes.

Remove from the freezer and touch the bottom of one to check. If you can leave a fingerprint, put them back until they are firm enough to touch.

When they are ready, remove from the freezer and spoon in the filling. Spread it around gently, and then top with a spoonful of chocolate sauce. Twirl the cup around to distribute the sauce as evenly as possible. Put them back in the freezer for at least 20 minutes, longer if you can resist it

I did not use nearly as much sweetener as the original creator did. All that Stevia and erythritol made my tastebuds cringe. Bear in mind that if you are new to ketogenic or low carb eating, that your substitute foods will never taste exactly like the items you are trying to copy. Stevia, sucralose, and sugar alcohols will never ever taste like good old fashioned cane sugar and dark chocolate is not ever going to go down as smooth as milk chocolate will.

It would be interesting to see how something like Visalus mixes into the filling, for all you Vi ladies out there who like to play.
Note:

While these are extremely low in carbohydrates, they will knock you
right out of ketosis and halt your weight loss if you have too many, because they are sweet. Wait until you are done the induction phase of your diet to try these. Your brain doesn’t always wait for chemical proof of sugar in your body before it tells your pancreas to start shooting out the insulin. All it needs is for your tongue to tell it that you’re eating something sweet. Such is the way of our insulin resistant, highly conditioned body-mind connection. So, even though these are low carb friendly, limit yourself to one or two as an occasional goodie if you are actively trying to lose weight.