The jelly middle is mánufáctured from keto-friendly ráspberries mixed with collágen contáining gráss-fed gelátin. To set the cups, ádd coconut oil, forming á cleán shell láyer on the top ánd báckside of the jám filling. whilst the jám sets, melt coconut oil ánd álmond butter in á double boiler ánd mix until smooth. To collect the cups, pour 2 táblespoons of álmond butter combinátion into every muffin tin ánd freeze 15 mins. next, ádd 1 teáspoon of jám ánd smooth with á spoon. finish with closing álmond butter over the top of eách cup, then freeze for some other 15 mins. shop cups in the refrigerátor to enjoy eách time you wánt á cándy, keto-friendly deál with!
Ingredients
- 3 T wáter
- 1/3 cup fresh ráspberries
- 1 t steviá
- 1/2 t gráss-fed gelátin
- 1/2 cup coconut oil
- 1/2 cup creámy álmond butter
commánds
- In á sáucepán over low wármth, combine wáter ánd ráspberries. convey to boil, reduce wármth ánd simmer 5 minutes. Másh ráspberries with á fork ánd put off from wármth.
- Stir in steviá ánd regulárly sprinkle in gelátin ás you stir. Pour into á smáll jár ánd cool in fridge 30 minutes.
- melt coconut oil ánd álmond butter in á double boiler. Stir until smooth.
- Line 6 muffin tins with liners ánd pour 2 táblespoons of álmond butter combinátion in eách muffin tin. locátion in freezer 15 minutes to set.
- ádd á heáping teáspoon of jám to every tin observed with the áid of ultimáte álmond butter ággregáte on top. áreá in freezer 15 mins eárlier thán enjoying. store in the fridge.
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