Keto Mocha Cream Chocolate Cups


Step 1Break 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.

Step 2Place the silicone muffin cups (I used 5cm/ 2 inch cups) in the freezer to chill.

Step 3Prepare the mocha cream filling by whisking the cream until thick with an electric whisk.

Step 4Add the cacao, vanilla, swerve and almond butter and whisk.

Step 5Mix through the cooled coffee with a spatula. Place in the fridge to stiffen slightly (about 15 minutes).

Step 6Place 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.

Step 7repeat 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.

Step 8Carefully ease the sides of the muffin cups and remove the cups.

Step 9Add the mocha cream filling into a piping bag and pipe into the chocolate cups. Option to dust with a little more raw cacao.

Step 10Place in the fridge to chill for about 10 minutes (my preference) or enjoy straight away!

Step 11Store in an airtight Tupperware of glass box in the fridge for up to 4 days, or freeze for up to 3 months.