Almond Butter & Jelly Protein Cups
2 Keto Krisp Almond Butter Protein Bars
2/3 cup almond butter
1/4 cup blueberry jelly
1/2 cup dark chocolate
1 large tbs coconut oil
Melt chocolate & coconut oil for 30 second increments in the microwave until thoroughly combined and melted.
Scoop a small spoonful of chocolate into each muffin liner and have it coat the bottom & sides; let the chocolate covered liners set in the freezer.
Meanwhile, combine almond butter & crumbled up protein bars into a bowl. Mix thoroughly.
Remove chocolate liners from fridge, then scoop a spoonful of almond butter mixture into each muffin tin.
Add a small spoonful of jelly on top of the almond butter mixture.
Cover with more melted chocolate, then top with coarse sea salt.
Put back into the freezer for 30+ minutes, then store in the fridge. & ENJOY!