Keto Chocolate Coconut Cups This recipe is one of the best recipes that I will not hope to prepare and takes a few minutes to prepare. Cocoa powder and coconut oil paint surround the delicious coconut butter center for a delicious dessert under 2 net carbonates. Use mold-free cocoa powder and sweeteners such as Birch Xylitol to stay bullet resistant.
This recipe can be prepared at all times and is good for the Keto diet
Ingredients for Keto Chocolate Coconut Cups
- For the keto version
- 1/2 cup coconut butter, melted
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 1 serving sweetener of choice See notes
For the non-keto version
- 1 cup chocolate chips of choice
- 1/2 cup coconut butter, melted
Instructions
Line an 18-count mini muffin tin with mini muffin liners and set aside.
In a microwave-safe bowl or stovetop, melt your coconut oil. Add your cocoa powder and mix until fully combined and no clumps remain. If you use options to add a sweetener, add it here now too.
Moving quickly, coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is leftover to top with later. Place the chocolate-coated muffin tins in the freezer to firm up.
Once firm, divide the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
Notes
- If you use liquid stevia, add as many drops as necessary.
- If you use maple syrup or honey, use 1/4 cup.
- 3 Ingredient Keto Chocolate Coconut Cups should be kept frozen. For a smooth and creamy consistency, allow thawing slightly at room temperature.
Nutrition
| Calories | 190kcal |
| Fat | 17g |
| Carbohydrate | 4g |
| Proteins | 3g |
