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Keto Milk Chocolate Coconut Cups

There’s nothing quite like a super easy chocolate treat when the cravings come. These Sugar-Free Keto Milk Chocolate Coconut Cups are customizable and can be made with dark chocolate if you prefer.
These are a high fat and low-carb keto fat bomb made with coconut butter for a creamier and dreamier treat.
Prep Time 15 minutes
Servings 11
Calories 134kcal
Author Jo Harding

Ingredients

  • 6 ounces Lily's sugar-free creamy milk chocolate bar or 85% dark chocolate
  • 3.5 ounces coconut butter
  • teaspoon flaked sea salt Optional

Instructions

  • Place the chocolate in a glass bowl and melt over a pan filled with a little water - Bain-Marie style. Option to melt in the microwave at 30 seconds - 1 minute intervals, stirring in-between. (Note: If using dark chocolate, add 1 teaspoon of coconut oil too. Oil not coconut butter.)
  • Stir in the optional pinch of salt to the chocolate and allow to cool for about 4 minutes or until thicker but still melted. This will make it easier to coat the sides of the silicone cups without the chocolate running to the bottom.
  • Add the mini silicone molds to a baking tray. Add approximately ¾ teaspoon of chocolate to each cup and coat the bottom and sides using a teaspoon. Place in fridge for 15 minutes to fully set.
  • Meanwhile, warm the coconut butter in pan until liquid. If using a hard block, place the block (still in the plastic wrap) in pan of boiled water for 5 minutes to soften. Remove the desired amount from the wrap and heat on a medium / low heat until melted. For toasted coconut butter cook the coconut butter for a little longer until it starts to turn golden, approximately 2 - 4 minutes. Allow to cool so not hot. It should still be fluid but not hot or it will melt the chocolate when you take the cups out of the fridge.
  • Add 1 teaspoon of coconut butter to the center of each cup. Place in fridge for a further 15 minutes to fully set. Top with the remaining melted chocolate.
  • NOTE: if your chocolate has solidified, just warm it back up using the bain-marie method or microwave. Just make sure you then allow it to cool again or it will melt the coconut layer underneath, unless this is what you want and are going for the swirled look.
  • Place back in the fridge for 30 minutes – 1 hour to fully set.
  • Storage: Fridge in a Tupperware for 2 months or freezer for 4 months 

Notes

Net Carbs 2g

Nutrition

Serving: 1piece | Calories: 134kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 7mg | Fiber: 7g | Sugar: 1g