These easy keto chocolate coconut butter cups are a delicious keto sugar free snack that requires just 2 ingredients and are super satisfying because of the healthy fat they include!
What are Keto Chocolate Coconut Butter Cups?
There’s nothing quite like a super easy chocolate treat when the cravings come. These Sugar-Free Keto Milk Chocolate Coconut Cups are customizable and can be made with dark chocolate if you prefer. These are a high fat and low-carb keto fat bomb made with coconut butter for a creamier and dreamier treat.
These sugar free keto chocolate coconut butter cups are exactly like a peanut butter cup only peanut free!
All the creamy filling, surrounded in sugar free chocolate! Enjoy right out of the fridge or allow to sit out on the counter for a bit and you've got a super creamy center!
What is a Fat Bomb?
Fat bombs are one of the best ways to get in a delicious fat snack on your keto diet keeping you satiated and satisfied. You can actually enjoy a fat bomb every day if you so wish.
Fat bombs can include any nuts, nut butters or seeds and seed butters with some form of healthy fat like coconut oil, avocado oil or butter or even cream cheese.
Some fat bombs can even be fruity like my Blackberry Fat Bombs. Some can be more savory like my Turmeric Fat Bombs.
If you want to learn more about Fat on a Keto Diet, just read my post or my experience from going Low Carb to Keto.
How to Make Keto Coconut Butter Cups
This has only 3 ingredients but requires a few steps. You need sugar free chocolate chips, coconut butter and salt.
Step 1
Place the chocolate in a glass bowl and melt over a pan filled with a little water. Option to melt in the microwave at 30 seconds - 1 minute intervals, stirring in-between. Please Note: If using dark chocolate, add 1 teaspoon of coconut oil too. Oil not coconut butter.
Stir in the optional pinch of salt to the chocolate and allow to cool for about 4 minutes or until thicker but still melted. This will make it easier to coat the sides of the silicone cups without the chocolate running to the bottom.
Step 2
Add the mini silicone molds to a baking tray. Add approximately ¾ teaspoon of chocolate to each cup and coat the bottom and sides using a teaspoon. Place in fridge for 15 minutes to fully set.
Step 3
Meanwhile, warm the coconut butter in pan until liquid.
If using a hard block, place the block (still in the plastic wrap) in pan of boiled water for 5 minutes to soften. Remove the desired amount from the wrap and heat on a medium / low heat until melted.
For toasted coconut butter cook the coconut butter for a little longer until it starts to turn golden, approximately 2 - 4 minutes. Allow to cool so not hot. It should still be fluid, but not hot or it will melt the chocolate when you take the cups out of the fridge.
Step 4
Add 1 teaspoon of coconut butter to the center of each cup. Place in fridge for a further 15 minutes to fully set. Top with the remaining melted chocolate.
NOTE: if your chocolate has solidified, just warm it back up using the bain-marie method or microwave. Just make sure you then allow it to cool again or it will melt the coconut layer underneath, unless this is what you want and are going for the swirled look.
Place back in the fridge for 30 minutes – 1 hour to fully set.
Keto Chocolate Coconut Butter Cups FAQs
Can I replace the coconut butter?
Yes you can replace the coconut butter with any other nut butter you prefer. You could also use sunflower seed butter or tahini to keep it nut free.
Can I use any chocolate?
Yes you can use any chocolate to make these coconut butter cups. I use Lily's because it is sugar free and made with stevia.
Do these need to stay refrigerated?
Yes these coconut butter cups should stay refrigerated until ready to enjoy.
Why isn't there any sweetener in the coconut butter filling?
You can add your own low carb sweetener to the filling if you like. I like these as is and don't need them to be sweet in the filling since the chocolate is sweetened. Use my Sweetener Guide & Conversion chart.
More Keto Chocolate Cup Recipes
Sugar Free Keto Chocolate Coconut Butter Cups
Keto Milk Chocolate Coconut Cups
Ingredients
- 6 ounces Lily's sugar-free creamy milk chocolate bar or 85% dark chocolate
- 3.5 ounces coconut butter
- ⅛ teaspoon flaked sea salt Optional
Instructions
- Place the chocolate in a glass bowl and melt over a pan filled with a little water - Bain-Marie style. Option to melt in the microwave at 30 seconds - 1 minute intervals, stirring in-between. (Note: If using dark chocolate, add 1 teaspoon of coconut oil too. Oil not coconut butter.)
- Stir in the optional pinch of salt to the chocolate and allow to cool for about 4 minutes or until thicker but still melted. This will make it easier to coat the sides of the silicone cups without the chocolate running to the bottom.
- Add the mini silicone molds to a baking tray. Add approximately ¾ teaspoon of chocolate to each cup and coat the bottom and sides using a teaspoon. Place in fridge for 15 minutes to fully set.
- Meanwhile, warm the coconut butter in pan until liquid. If using a hard block, place the block (still in the plastic wrap) in pan of boiled water for 5 minutes to soften. Remove the desired amount from the wrap and heat on a medium / low heat until melted. For toasted coconut butter cook the coconut butter for a little longer until it starts to turn golden, approximately 2 - 4 minutes. Allow to cool so not hot. It should still be fluid but not hot or it will melt the chocolate when you take the cups out of the fridge.
- Add 1 teaspoon of coconut butter to the center of each cup. Place in fridge for a further 15 minutes to fully set. Top with the remaining melted chocolate.
- NOTE: if your chocolate has solidified, just warm it back up using the bain-marie method or microwave. Just make sure you then allow it to cool again or it will melt the coconut layer underneath, unless this is what you want and are going for the swirled look.
- Place back in the fridge for 30 minutes – 1 hour to fully set.
- Storage: Fridge in a Tupperware for 2 months or freezer for 4 months
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