Keto Chocolate Coconut Cups

Why use coconut butter?
How do you enjoy chocolate without any sugar or sugar substitute? You rely on the natural sweetness of the other key ingredient- Coconut butter!

Coconut butter is a magical ingredient. I’m not going to lie, I used to use my container of coconut butter to dictate a room’s temperature. If the coconut butter was in a solid state, clearly the weather was on the cooler side.

If the coconut butter was easily spreadable and creamy, then we knew either the heater was on or we were in the middle of summer.
Tips and Tricks

• If you have a preferred chocolate bar, feel free to use that! You’d be surprised that some non-specific baking chocolate bars actually do melt really well. I’ve tried chocolate recipes before using Green and Blacks Dark 85% chocolate bars and Lindt 70% Dark chocolate.
• Coconut butter is smooth and creamy when in a warm temperature, around 20 degrees celsius (68F). If your coconut butter is solid, you can heat it up in the microwave or place the jar in a bowl of hot water. It should have a drippy consistency.
•  Use silicone muffin cups or cupcake molds for easy removal. You won’t need to use muffin liners or muffin pans for them.
• For mini keto cups, use a mini muffin tin or silicone mold.

Keto Cup Flavor Variations

• Coffee Keto Cups– Replace the coconut butter with almond butter, and add 1/8 teaspoon espresso powder to it.
• Hazelnut Butter Keto Cups– Fill the keto cups with homemade healthy Nutella.
• Almond butter Keto Cups– Make these almond butter cups.
• Unsweetened Keto Cups– Use a 100% unsweetened bar of chocolate for the chocolate coating.

Storing and Freezing Keto Cups

• To store: Chocolate keto cups can keep at room temperature in a sealable container. To keep them longer, store them in the refrigerator. They will keep well for up to 2 months.
• To freeze: Store leftover coconut cups in a ziplock bag and keep in the freezer. They will freeze well for up to 6 months.

3-Ingredient Keto Chocolate Coconut Cups

Ingredients:

• 2 cups keto chocolate chips * (See notes)
• 1/4 teaspoon coconut oil
• 1/2 cup coconut butter, softened ** (See notes)

Instructions:

1. Line an 18-count mini muffin tin with mini muffin liners and set aside.
2. In a microwave-safe bowl or on the stovetop, melt coconut oil with chocolate chips.
3. Move quickly to coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is leftover for topping later. Place the chocolate-coated muffin tins in the freezer to firm up.
4. Once firm, drizzle the coconut butter among the cups. Top with the remaining chocolate and freeze until firm.

Notes:

• Any sugar-free chocolate or chocolate chips will work. ** Your coconut butter should be drippy and spoonable. If it is hard, melt it or place the jar in hot water until smooth.

3-Ingredient Keto Chocolate Coconut Cups should be kept frozen. For a smooth and creamy consistency, allow thawing slightly at room temperature.

Nutrition (per serving):

• Serving: 1 cup
• Calories: 120 kcal
• Carbohydrates: 6 g
• Protein: 1 g
• Fat: 8 g
• Sodium: 1 mg
• Fiber: 4 g
• Vitamin C: 1 mg
• Calcium: 1 mg
• Iron: 1 mg
• NET CARBS: 2 g