➞ Ingredients (makes 31 servings...for me):
1/2 Cup Almond Butter
¼ Cup Butter
2 Tbsp Coconut Oil
1 Tbsp Sugar Free/Zero Carb Maple Syrup (I used Walden Farms Pancake Syrup)
➞ Directions:
1. In a microwaveable bowl, combine almond butter, butter, and coconut oil.
2. Microwave for 2 mins, stirring every 30 secs or until smooth and fully melted.
3. Whisk in maple syrup and ensure everything is well combined.
4. Pour mixture into moulds or until small bite sized pieces in muffin tins (with liners)
5. Freeze for a few hours until hardened.
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➞ Totals (per 1 serving):
48 Cals
4.5g Fat
0.8g Protein
0.3g Net Carbs (Total Carbs: 0.8g - Fiber: 0.5g)
1/2 Cup Almond Butter
¼ Cup Butter
2 Tbsp Coconut Oil
1 Tbsp Sugar Free/Zero Carb Maple Syrup (I used Walden Farms Pancake Syrup)
➞ Directions:
1. In a microwaveable bowl, combine almond butter, butter, and coconut oil.
2. Microwave for 2 mins, stirring every 30 secs or until smooth and fully melted.
3. Whisk in maple syrup and ensure everything is well combined.
4. Pour mixture into moulds or until small bite sized pieces in muffin tins (with liners)
5. Freeze for a few hours until hardened.
======
➞ Totals (per 1 serving):
48 Cals
4.5g Fat
0.8g Protein
0.3g Net Carbs (Total Carbs: 0.8g - Fiber: 0.5g)
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