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These chocolate cups are one of the easiest keto treat! All you need to make them is five ingredients: sugar-free white chocolate, virgin coconut oil, raspberries (fresh or frozen), gelatin and water.
These delicious chocolate cups are similar to our Keto Peanut Butter & Jelly Cups but with no nutty layer, and instead made with two layers of white chocolate and a layer of raspberry jelly. You can make large cups like I did by using a medium sized muffin silicon pan, or use a mini muffin pan to make bite-sized cups instead.
These keto chocolate cups are already sweet so I didn't need to add any sweetener. They have the perfect balance of sweet and creamy from the white chocolate, plus fruity, refreshing and tangy from the raspberries. If you like yours sweeter, simply add a few drops of Stevia, Allulose or Erythritol. If you're using granulated sweetener, make sure to add it while the raspberry sauce is still hot so it has time to fully dissolve.
Where to Buy Sugar-Free White Chocolate
You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips or Lily's White Chocolate Chips are a great keto option. I can't get it in the UK so I used white chocolate sweetened with Xylitol.
Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.
If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it's the closest you will ever get to regular white chocolate!
Recipe Variations
These fruity white chocolate cups are really versatile. You can replace the white chocolate with sugar-free milk chocolate or dark chocolate (85% cacao solids or more). Instead of the raspberries you can use strawberries, blackberries, blueberries, or even cherries. My Low-Carb Amarenata Cherry Sauce combined with some grass-fed gelatin and 905 dark chocolate would be the perfect match!
Love the white chocolate & raspberry combo? Try this White Chocolate Raspberry Ice Cream or whip up a batch of our Low-Carb White Chocolate Cranberry Bread and replace the cranberries with raspberries.
You can create your own recipes and make modifications to any of my recipes directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
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Hands-on Overall
Serving size cup
Nutritional values (per cup)
Net carbs4.7 grams
Protein3 grams
Fat12.6 grams
Calories150 kcal
Calories from carbs 13%, protein 8%, fat 79%
Total carbs11.3 gramsFiber6.6 gramsSugars2.7 gramsSaturated fat8.8 gramsSodium22 mg(1% RDA)Magnesium4 mg(1% RDA)Potassium86 mg(4% EMR)
Ingredients (makes 6 cups)
- 2/3 cup fresh or frozen raspberries (100 g/ 3.5 oz)
- 4 tbsp water, divided (60 ml/ 2 fl oz)
- 1 1/2 tsp gelatin powder (or up to 3 tsp for a firmer set)
- 1 1/3 cups sugar-free white chocolate chips (170 g/ 6 oz) - you can make your own
- 2 tbsp virgin coconut oil (30 ml)
- Optional: low-carb sweetener such as Allulose, Stevia or Erythritol, to taste
Instructions
- Sprinkle the gelatin in a small bowl filled with 3 tablespoons (45 ml) water. Let the gelatin bloom (soak up all the liquid). You can use 1 1/2 tsp or up to 3 tsp gelatin powder for a firmer set.
- Meanwhile, place them in a sauce pan together with 1 tablespoon (15 ml) water. Gently heat up over a medium heat. (You can use fresh or frozen raspberries.) Add the bloomed gelatin and stir until dissolved. Take off the heat and set aside. Optionally, add low-carb sweetener such as Allulose, Stevia or Erythritol (use as much as needed, to taste).
- Take off the heat and set aside to cool down to room temperature while you prepare the white chocolate layer.
- Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the white chocolate and the coconut oil and let it melt. Stir to combine and take off the heat.
- Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set.
Note: We're using a medium sized muffin tray (6 medium-large cups) but you can use a smaller muffin pan to make 12 or more mini cups.
- Add the raspberry sauce (about 1 1/2 tablespoons each) and place back in the freezer for 15 to 20 minutes or until fully set.
- Once set, add the remaining white chocolate (about 1 tablespoon/ 15 ml each). Return back into the freezer to set for another 10 to 15 minutes.
- When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.
White Chocolate Raspberry Cups
Step by Step
Ingredients
- 2/3 cup fresh or frozen raspberries (100 g/ 3.5 oz)
- 4 tbsp water, divided (60 ml/ 2 fl oz)
- 1 1/2 tsp gelatin powder (or up to 3 tsp for a firmer set)
- 1 1/3 cups sugar-free white chocolate chips (170 g/ 6 oz) - you can make your own
- 2 tbsp virgin coconut oil (30 ml)
- Optional: low-carb sweetener such as Allulose, Stevia or Erythritol, to taste
Instructions
- Sprinkle the gelatin in a small bowl filled with 3 tablespoons (45 ml) water. Let the gelatin bloom (soak up all the liquid). You can use 1 1/2 tsp or up to 3 tsp gelatin powder for a firmer set.
- Meanwhile, place them in a sauce pan together with 1 tablespoon (15 ml) water. Gently heat up over a medium heat. (You can use fresh or frozen raspberries.) Add the bloomed gelatin and stir until dissolved. Take off the heat and set aside. Optionally, add low-carb sweetener such as Allulose, Stevia or Erythritol (use as much as needed, to taste).
- Take off the heat and set aside to cool down to room temperature while you prepare the white chocolate layer.
- Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the white chocolate and the coconut oil and let it melt. Stir to combine and take off the heat.
- Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set.
Note: We're using a medium sized muffin tray (6 medium-large cups) but you can use a smaller muffin pan to make 12 or more mini cups.
- Add the raspberry sauce (about 1 1/2 tablespoons each) and place back in the freezer for 15 to 20 minutes or until fully set.
- Once set, add the remaining white chocolate (about 1 tablespoon/ 15 ml each). Return back into the freezer to set for another 10 to 15 minutes.
- When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.
Nutrition (per cup)
Calories150kcal
Net Carbs4.7g
Carbohydrates11.3g
Protein3g
Fat12.6g
Saturated Fat8.8g
Fiber6.6g
Sugar2.7g
Sodium22mg
Magnesium4mg
Potassium86mg
Detailed nutritional breakdown (per cup)
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