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Keto Toasted Coconut Chocolate Cups

4.5 stars, average of 8 ratings

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Love Reese's peanut butter cups but can't eat peanuts? Then this is the perfect recipe for you!

Toasting enhanced the flavor of coconut and adds subtle caramel-like sweetness. It's delicious without any sweeteners, although you can add some low-carb sweeteners if you prefer a sweeter taste.

I like these best with 90% dark chocolate like Lindt, however they’ll taste closer to the original if you can find a good keto-friendly milk chocolate sweetened with erythritol, stevia, monk fruit, xylitol or allulose. And if you like these cups really sweet, you could even use sugar-free white chocolate.

If you can't eat coconut, you can always make our Chocolate Almond Butter Cups instead!

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Hands-on Overall

Serving size cup

Allergy information for Keto Toasted Coconut Chocolate Cups

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian
Vegan

Nutritional values (per serving, cup)

Net carbs4.6 grams
Protein3.9 grams
Fat32.7 grams
Calories325 kcal
Calories from carbs 6%, protein 5%, fat 89%
Total carbs10.3 gramsFiber5.7 gramsSugars3.2 gramsSaturated fat23.1 gramsSodium54 mg(2% RDA)Magnesium58 mg(15% RDA)Potassium253 mg(13% EMR)

Ingredients (makes 6 cups)

Instructions

  1. Make the toasted coconut butter by following this recipe. It will only take a few minutes! If you've already got some in the fridge, gently heat up to make it runny.
    Note: If you prefer the filling sweeter, add 1 to 4 tablespoons of powdered Erythritol, Swerve or Allulose. Keto Toasted Coconut Chocolate Cups
  2. Melt the dark chocolate in a double boiler or a glass bowl placed on top of a small saucepan filled with a cup of water over a medium heat. Keto Toasted Coconut Chocolate Cups
  3. Add the cacao butter. Once completely melted, remove from the heat and set aside to cool down. The chocolate should reach room temperature. Keto Toasted Coconut Chocolate Cups
  4. To make the cups, use 6 small-medium silicon or paper muffin moulds. Place about a teaspoon full into the bottom of each mould, and then place in the freezer for 1 to 2 minutes.
  5. Use another teaspoon to coat the sides of the mould with the chocolate. This should use roughly two thirds of all of the melted chocolate. Set the rest aside, and place the moulds in the freezer for 5 minutes to harden. Keto Toasted Coconut Chocolate Cups
  6. Add a teaspoon of the toasted coconut butter and place in the freezer for another 10 minutes or until set. Keto Toasted Coconut Chocolate Cups
  7. Pour the remaining chocolate evenly over the top of each to fill each mould, about a teaspoon per cup. Tilt and swirl the cups if needed to ensure even coating. (You may need to heat up the remaining chocolate if it has started to set to ensure it pours easily.) Keto Toasted Coconut Chocolate Cups
  8. Optionally, you can add some flaked sea salt on top of each cup (or add it in the next step after the chocolate has fully set). Keto Toasted Coconut Chocolate Cups
  9. Place the moulds in the freezer or fridge to set. Store in the fridge in a sealed container for up to one month, or freeze for up to 3 months. One serving (cup) is about 56 grams (2 oz). Keto Toasted Coconut Chocolate Cups

Ingredient nutritional breakdown (per serving, cup)

Net carbsProteinFatCalories
Toasted Coconut Butter, homemade
1.8 g1.8 g15.8 g163 kcal
Extra dark chocolate, 90% cocoa (cacao)
2.8 g2.1 g11.8 g118 kcal
Cocoa butter, organic (cacao butter)
0 g0 g5 g44 kcal
Total per serving, cup
4.6 g3.9 g32.7 g325 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (1)

OMG these are WAY better than almond butter cups! The funny thing is I thought I didn't like coconut... well you gotta toast it guys, seriously 😜 I didn't need to use any sweetener in the coconut layer, it was so good!