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Bite-sized desserts has never looked and tasted so good. These Keto Mocha Cream Chocolate Cups are super easy to make and the perfect little pick me up fat bomb after a long day.
At less than 2 g net carbs per cup they won’t send your insulin levels soaring or kick you out of ketosis but they will satisfy your sweet cravings. The chocolate & coffee hit will help super boost you through your to-do list too!
I like to keep these low-carb chocolate cups in the fridge so they’re always nice and chilled. Have fun with them!
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Is Dark Chocolate Healthy?
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Hands-on Overall
Serving size 1 mini cup
Nutritional values (per 1 mini cup)
Net carbs1.8 grams
Protein1.5 grams
Fat11.6 grams
Calories115 kcal
Calories from carbs 6%, protein 5%, fat 89%
Total carbs2.7 gramsFiber0.9 gramsSugars1.1 gramsSaturated fat6.5 gramsSodium7 mg(0% RDA)Magnesium27 mg(7% RDA)Potassium92 mg(5% EMR)
Ingredients (makes 24 mini cups)
Instructions
- Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Melt on a medium heat until liquid. Remove from the pan and allow to cool to room temperature. The chocolate must be at room temperature before placing in the muffin cups.
- Place the silicone muffin cups (I used 5cm/ 2 inch cups) in the freezer to chill.
- Prepare the mocha cream filling by whisking the cream until thick with an electric whisk.
- Add the cacao, vanilla, swerve and almond butter and whisk.
- Mix through the cooled coffee with a spatula. Place in the fridge to stiffen slightly (about 15 minutes).
- Place about 1 tsp in the bottom of each silicon muffin cups and use a teaspoon or silicone/pastry brush to coat the sides. Place in the freezer to harden for about 15 minutes.
- repeat this step so you get a nice thick layer on the ‘walls’ of the cup. Place in the freezer again for a further 15 minutes, or until fully set.
- Carefully ease the sides of the muffin cups and remove the cups.
- Add the mocha cream filling into a piping bag and pipe into the chocolate cups. Option to dust with a little more raw cacao.
- Place in the fridge to chill for about 10 minutes (my preference) or enjoy straight away!
- Store in an airtight Tupperware of glass box in the fridge for up to 4 days, or freeze for up to 3 months.
Mocha Cream Chocolate Cups
Step by Step
Ingredients
Instructions
- Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Melt on a medium heat until liquid. Remove from the pan and allow to cool to room temperature. The chocolate must be at room temperature before placing in the muffin cups.
- Place the silicone muffin cups (I used 5cm/ 2 inch cups) in the freezer to chill.
- Prepare the mocha cream filling by whisking the cream until thick with an electric whisk.
- Add the cacao, vanilla, swerve and almond butter and whisk.
- Mix through the cooled coffee with a spatula. Place in the fridge to stiffen slightly (about 15 minutes).
- Place about 1 tsp in the bottom of each silicon muffin cups and use a teaspoon or silicone/pastry brush to coat the sides. Place in the freezer to harden for about 15 minutes.
- repeat this step so you get a nice thick layer on the ‘walls’ of the cup. Place in the freezer again for a further 15 minutes, or until fully set.
- Carefully ease the sides of the muffin cups and remove the cups.
- Add the mocha cream filling into a piping bag and pipe into the chocolate cups. Option to dust with a little more raw cacao.
- Place in the fridge to chill for about 10 minutes (my preference) or enjoy straight away!
- Store in an airtight Tupperware of glass box in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition (per serving, 1 mini cup)
Calories115kcal
Net Carbs1.8g
Carbohydrates2.7g
Protein1.5g
Fat11.6g
Saturated Fat6.5g
Fiber0.9g
Sugar1.1g
Sodium7mg
Magnesium27mg
Potassium92mg
Detailed nutritional breakdown (per 1 mini cup)
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