What's not to love about Keto Chocolate Coconut Cups?
If you're in the mood for something chocolate (and let's face it, you are!) then you are absolutely going to LOVE this low carb dessert. It's fast, simple, and oh-so-good! The only things that stand between you and this plate of goodness are four basic ingredients and about 20 minutes of your time. If you need to whip up something in a hurry that you know your guests are going to love then this recipe deserves to be your secret weapon.
When we say easy, we mean EASY. This recipe requires absolutely no cook time and the longest part of the process is the few minutes it takes to freeze up. The result is a bite-sized portion that is rich and full of chocolate flavor. The pop of coconut flavor is a tasty addition! Who needs added sugar when this treat is perfectly sweet with monk fruit extract. If you haven't heard of this already, this is a natural sweetener derived from melons located in Southeast Asia. It's way sweeter than regular sugar and it has no carbs and no calories. Sounds like a win all the way around.
And let's not forget the built-in portion control! It's easy to get caught up in a dessert and the next thing you know you've taken too much. However, this perfectly sized portion is more than enough to cure your chocolate craving. Plus, a little bit of richness goes a long way!
Keto Chocolate Coconut Cups are the perfect dessert whether you want something for after school or work or want to serve up something delicious to a house full of guests. Keep it keto-friendly with this yummy little dessert that everybody is going to adore. Freeze up your own batch to enjoy for yourself.
| Servings: |
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa powder
- 8 to 10 drops liquid monk fruit extract
- 1/2 cup coconut butter (melted)
- 1 oz. pistachios (crushed, as a garnish)
- Line 12 cups of a mini muffin pan with paper liners and set aside.
- Melt the coconut oil in a double boiler over medium-low heat.
- Whisk in the cocoa powder and monk fruit liquid sweetener until smooth.
- Brush the bottoms and sides of each mini muffin cup with the melted chocolate mixture.
- Transfer the tin to the freezer until the chocolate is hardened.
- Spoon the cocoa butter into the cups and freeze until solid.
- Top the cups with the remaining chocolate, garnish with crushed pistachios and freeze until solid then pop out of the molds.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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