Homemade Chocolate Coconut Keto Cups
Three-ingredient keto chocolate coconut cups.
🍽️ Makes 18
Ingredients
| 1/2 cup | 120 ml | coconut butter, melted (keto version) |
| 1/2 cup | 120 ml | cocoa powder (keto version) |
| 1/2 cup | 120 ml | coconut oil (keto version) |
| 1 serving | sweetener of choice, see notes (keto version) | |
| 1 cup | 240 ml | chocolate chips of choice (non-keto version) |
| 1/2 cup | 120 ml | coconut butter, melted (non-keto version) |
Instructions
- Line an 18-count mini muffin tin with mini muffin liners and set aside.
- In a microwave-safe bowl or on the stove top, melt your coconut oil. Add your cocoa powder and mix until fully combined and no clumps remain. If you opt to add a sweetener, add it here now too.
- Moving quickly, coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is leftover to top with later. Place the chocolate-coated muffin tins in the freezer to firm up.
- Once firm, divide the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
Notes: If you use a liquid stevia, add as many drops as necessary. If you use maple syrup or honey, use 1/4 cup. 3 Ingredient Keto Chocolate Coconut Cups should be kept frozen. For a smooth and creamy consistency, allow thawing slightly at room temperature.