Ingredients:

4 tablespoons butter

1 1⁄2 cups sugar substitute (or sweetener of choice)

2 tablespoons half and half

4 ounces unsweetened baking chocolate, chopped

1⁄3 cup almond flour (coconut center)

1⁄4 cup sugar substitute (or sweetener of choice) (coconut center)

1-ounce cream cheese, softened (coconut center)

1⁄8 teaspoon coconut extract (coconut center)

1⁄4 cup sliced nuts (used walnuts) (coconut center)

Directions:

1. Arrange 20 mini paper cupcake liners in a mini muffin pan, on a sheet pan, or in a large rectangular baking dish.

2. Fill a pot with 2 inches of water and place over medium-high heat, bringing water to a very low simmer. Place a stainless-steel bowl over the pot (above the water) to create a double boiler.

3. Add the butter, sugar substitute, and half and half to the stainless-steel bowl, mixing with a rubber spatula until butter is melted and well combined.

4. Add the chopped unsweetened chocolate and slowly stir for about 2 minutes, just until melted and combined with the other ingredients. Remove from heat and pour an equal amount into each of the 20 cupcake liners, filling each about half way.

5. In a mixing bowl, combine all Coconut Center ingredients (except nuts) and mix with a fork.

6. Form the Center ingredients into 20 equal-sized balls, and using the back of a spoon, press each into the center of a chocolate cup.

7. Top the filled chocolate cups with chopped nuts and refrigerate at least 3 hours, until firm.

Bon Appetit!