Almond Butter Raspberry Cups

Almond Butter Raspberry Cups

Yaidy Santiago
The perfect breakfast on the go.
Prep Time 15 mins
Cook Time 35 mins
Course Breakfast, Treat
Cuisine dairy free, gluten free, keto, low calorie, low carb
Servings 6


  • 5 tbsp melted butter or coconut oil
  • 1 egg room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/3 cup unsweetened almond butter
  • 1 tsp stevia powder sweetener
  • 1/3 cup raspberry jam
  • 2 tbsp unsweetened almond butter

Raspberry Jam Recipe

  • 2 cups frozen raspberry
  • 1/2 tbsp lemon juice
  • 1/2 tsp stevia powder sweetene


  • For the sugar free raspberry jam, in a sauce pan over medium-low heat, add raspberries, lemon juice, and stevia. Mix until combined and let it melt stirring occasionally. Turn the heat to medium and cook for 10 minutes stirring occasionally. Set it aside to cool.
  • Preheat the oven to 350F/ 175C.
  • In a mixing bowl, add almond flour, baking powder, and stevia. Mix until combined. Then add vanilla extract, butter or coconut oil, almond butter, and the egg. Mix until fully incorporated.
  • In a silicone muffin pan, divide the dough evenly into 6 molds. Press them down flat and place 1 tbsp of raspberry jam on top. Spread it evenly and bake for 25 minutes.
  • Let it cool and top it off with 1 tsp of almond butter on top of each cup. Enjoy!


💕Nutritional Values / Serving:
Calories 157
Total Fat 14.6g
Total Carbohydrate 4.3g
Dietary Fiber 1.6g
Protein 3.1g
Sodium 81mg
Net Carbs 2.7g
Keyword almond butter, almond flour, chocolate cookie, jam, raspberry

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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