NO BAKE RECIPE: Frozen Cupcakes

Have you ever made frozen cupcakes?! I’m all about no bake dessert options these days and this one is my new favorite and I love the crunchy bar crust! I’m so excited to partner with :ratio foods and share this delicious recipe you can make with their new :ratio KETO* Friendly Dairy Snack. These Frozen Cupcakes take less than 5 minutes to make and can be kept in the freezer for up to 3 months, but there is no way it would ever last that long in my house.

This is also such a fun recipe to involve kids in too because they can get creative and add different flavors, fruits and toppings and really make it their own. Whether for a mid-morning snack or to satisfy that late night sweet tooth, Frozen Cupcakes are perfect! Add a little whipped cream to the top to make them look extra special.

Frozen Cupcakes Recipe

Ingredients:

2 cartons of Strawberry :ratio KETO* Friendly Dairy Snack by @ratiofood
½ cup blueberries, diced
½ cup strawberries, diced
¼ sliced almonds
Whipped cream, optional

For the crust:

1 Toasted Almond :ratio KETO* Friendly Crunchy Bar, crumbled
2 tbsp almond butter

How I make it:

Heat almond butter in microwave for 30 seconds or until melted
Pour it over the crumbled Toasted Almond :ratio KETO* Friendly Crunchy Bar
Put 1 ½ tbsp of the mixture into 6 lined muffin cups and press it into the bottom
Spoon in ¼ cup of Strawberry :ratio KETO* Friendly Dairy Snack into each muffin cup
Mix together diced strawberries, blueberries and sliced almonds, then add equal amounts into each muffin cup, about 2 tbsp per
Cover muffin tin with plastic and freeze overnight
When ready to serve, top with whipped cream!