Keto Chocolate Cups
Indulge in the rich decadence of Keto Chocolate Cups, a guilt-free treat perfect for satisfying your sweet cravings while staying on track with your low-carb lifestyle. Featuring creamy unsweetened almond butter nestled between layers of velvety dark chocolate, these irresistible cups are crafted using keto-friendly sweeteners like erythritol, making them both sugar-free and delightfully sweet. With a hint of vanilla and a touch of coconut oil for that glossy, melt-in-your-mouth texture, this simple no-bake recipe comes together in just 25 minutes of prep and cooking time. Whether you’re looking for a quick snack or a freezer-friendly dessert, these keto-friendly chocolate cups are sure to become a household favorite. Perfect for meal prep and made with wholesome ingredients, they deliver all the indulgence without the carbs!
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Ingredients
- 200 g Unsweetened dark chocolate
- 50 g Coconut oil
- 50 g Erythritol or preferred keto-friendly sweetener
- 1 tsp Vanilla extract
- 1 pinch Salt
- 100 g Unsweetened almond butter
Directions
Step 1
Prepare a muffin tin by lining it with baking cups or using a silicone muffin tray.
Step 2
Chop the unsweetened dark chocolate into small, even pieces to ensure smooth melting.
Step 3
In a double boiler or a heatproof bowl set over simmering water, melt the chopped chocolate and coconut oil together, stirring frequently until smooth and fully combined.
Step 4
Sweeten the chocolate mixture by stirring in erythritol or your chosen keto-friendly sweetener, ensuring it fully dissolves.
Step 5
Add the vanilla extract and a pinch of salt to the melted chocolate mixture, stirring well.
Step 6
Pour a small amount of the melted chocolate mixture into each muffin cup, filling just enough to coat the bottom.
Step 7
Place the tray in the freezer for 5 minutes to let the bottom layer set slightly.
Step 8
Spoon approximately one teaspoon of almond butter into the center of each cup on top of the chilled chocolate layer.
Step 9
Pour the remaining chocolate mixture over the almond butter, dividing evenly between the cups and ensuring the almond butter is fully covered.
Step 10
Return the tray to the freezer for at least 1 hour, or until fully set.
Step 11
Once set, remove the chocolate cups from the muffin tin and enjoy immediately, or store in an airtight container in the refrigerator or freezer for quick access.
Nutrition Facts
| Serving size | (404.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.4 |
| Total Fat 214.2g | 0% |
| Saturated Fat 109.9g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 0mg | 0% |
| Sodium 145.7mg | 0% |
| Total Carbohydrate 165.1g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 4.9g | |
| Protein 35.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 412.7mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 2187.6mg | 0% |
Source of Calories