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If you love dark chocolate and Nutella, you’re going to love these Keto Nutella Cups.
Made using my super easy 5-Ingredient Keto Nutella recipe, they’re great to satisfy the chocolate cravings when they come! They’re rich and dark so you only need one or two to hit the spot.
Unlike store bought Nutella, which is loaded with sugar, these are much healthier and made with a low-carb sugar-free sweetener, fresh roasted hazelnuts and cacao.
These fat bombs store well in the fridge for a good 10 days or so, though a batch has never lasted that long in our house! Enjoy guys.
Hands-on Overall
Serving size 1 cup
Nutritional values (per 1 cup)
Net carbs2.7 grams
Protein2.8 grams
Fat13.9 grams
Calories141 kcal
Calories from carbs 7%, protein 8%, fat 85%
Total carbs4.6 gramsFiber1.9 gramsSugars1.4 gramsSaturated fat5 gramsSodium2 mg(0% RDA)Magnesium50 mg(12% RDA)Potassium170 mg(9% EMR)
Ingredients (makes 12 cups)
Nutella:
Chocolate crust:
Instructions
- Prepare the Nutella as per my 5-Ingredient Keto Nutella recipe here but only using the amount of ingredients in this recipe (you'll need only one third of the recipe). This will take an extra 30 minutes.
- Prepare the chocolate by breaking it into chunks and placing in a glass bowl. Melt the chocolate in a bain marie by placing the bowl over a pan filled with at least 2 1/2 cm (1 inch) of hot water and simmer on a medium heat until the chocolate has melted. Stir occasionally.
- Once the chocolate has melted, place about a teaspoon into the bottom of mini silicone moulds and coat the sides of the mould by swirling round the sides.
- Place back in the fridge for 10 mins to set the second layer. This will help you get thicker sides and less collection at the bottom. If you’re in a rush, you can do with just one layer but you'll end up with a thicker base.
- Pop back in the fridge for 10 minutes to set. You could still have about one third of the chocolate left.
- Add a dollop of Nutella in the middle so it doesn’t over fill the top (roughly 1 heaped teaspoon) then fill with the remaining chocolate. If the chocolate has gone hard, you can simply reheat it to spoon on top.
- Place the mini Nutella cups in the fridge to set. Leave it in the fridge for approximately 20 minutes.
- Store in the fridge in a sealable glass jar or Tupperware for up to 10 days. For longer storage freeze for up to 6 months.
Ingredients
Instructions
- Prepare the Nutella as per my 5-Ingredient Keto Nutella recipe here but only using the amount of ingredients in this recipe (you'll need only one third of the recipe). This will take an extra 30 minutes.
- Prepare the chocolate by breaking it into chunks and placing in a glass bowl. Melt the chocolate in a bain marie by placing the bowl over a pan filled with at least 2 1/2 cm (1 inch) of hot water and simmer on a medium heat until the chocolate has melted. Stir occasionally.
- Once the chocolate has melted, place about a teaspoon into the bottom of mini silicone moulds and coat the sides of the mould by swirling round the sides.
- Place back in the fridge for 10 mins to set the second layer. This will help you get thicker sides and less collection at the bottom. If you’re in a rush, you can do with just one layer but you'll end up with a thicker base.
- Pop back in the fridge for 10 minutes to set. You could still have about one third of the chocolate left.
- Add a dollop of Nutella in the middle so it doesn’t over fill the top (roughly 1 heaped teaspoon) then fill with the remaining chocolate. If the chocolate has gone hard, you can simply reheat it to spoon on top.
- Place the mini Nutella cups in the fridge to set. Leave it in the fridge for approximately 20 minutes.
- Store in the fridge in a sealable glass jar or Tupperware for up to 10 days. For longer storage freeze for up to 6 months.
Nutrition (per serving, 1 cup)
Calories141kcal
Net Carbs2.7g
Carbohydrates4.6g
Protein2.8g
Fat13.9g
Saturated Fat5g
Fiber1.9g
Sugar1.4g
Sodium2mg
Magnesium50mg
Potassium170mg
Detailed nutritional breakdown (per 1 cup)
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