Coconut Butter Cups (100% Sugar Free)

You heard it here, dudes. These bad boys are 100% sugar free (that includes the natural sugars we all know and love too)...making them Whole 30 and 21 DSD approved! Coconut, I understand isn't everyone's favorite. So if that's you...mosey on over to a different treat on my site. But personally, I love the stuff. And pure coconut butter is just the most delicious, creamy treat. Not to mention, coconut is a fat burning kudos for that. 

Now, to make this 100% sugar free, you have to use coconut butter that is ONLY made from additional honey or anything like that. I used a store bought butter, but you can very easily make your own coconut butter by simply putting unsweetened coconut flakes in a food processor and blending until nice and creamy. For the sake of being lazy though, I just like the stuff I can order on Amazon (Whole Foods and most other grocers will also carry it, I just find that buying in bulk on Amazon is more cost effective). Additionally, the nut butter you use for the filling must be completely raw. Feel free to use several different nut butters for different cups so you have a nice variety! I used Trader Joe's raw, unsalted almond butter, a raw sun butter and some raw almond butter blended with unsweetened cocoa powder for a chocolate-y can't go wrong with any combination, so feel free to get creative! Just avoid the nut butters with added sugar. OR, if you don't care about these being 100% sugar free, then use whatever you want! Like Justin's Chocolate Hazelnut almond butter...mmmmmmmmmmmmmm.

So I make about 12-18 of these at a time, and just keep 'em in my fridge for an easy, fatty snack, or to complement one of my meals that may be lacking in fat content. It's just as good as a dessert and leaves me happy and satisfied every time!


  • 1 cup coconut butter
  • 2 tbsp coconut oil
  • Nut butter(s) of choice


  1. In a microwave safe bowl, combine coconut butter and oil and microwave in 30 second increments until creamy and liquidy.
  2. In a lined muffin tin (I use silicon liners, they are the best!), spoon enough coconut butter to coat the bottom of 12 liners. Place the muffin tray in the freezer for 10 minutes.
  3. Remove the tray, and spoon a little bit of nut butter on top of each coconut butter coated liner.
  4. Pour the remaining coconut butter over top of the nut butter, and place the tray back in the freezer for 15-20 minutes or until the butter has set.
  5. Store the coconut butter cups in the fridge for your enjoyment!

Servings: 12 cups (or 24 mini cups)