Keto Toasted Coconut Chocolate Cups

Step 1Make 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.

Step 2Melt 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.

Step 3Add the cacao butter. Once completely melted, remove from the heat and set aside to cool down. The chocolate should reach room temperature.

Step 4To 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.

Step 5Use 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.

Step 6Add a teaspoon of the toasted coconut butter and place in the freezer for another 10 minutes or until set.

Step 7Pour 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.)

Step 8Optionally, 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).

Step 9Place 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).