Keto Toasted Coconut Chocolate Cups

Love Reese's peanut butter cups but can't eat peanuts? Then this is the perfect recipe for you!

Toasting enhanced the flavor of coconut and adds subtle caramel-like sweetness. It's delicious without any sweeteners, although you can add some low-carb sweeteners if you prefer a sweeter taste.

I like these best with 90% dark chocolate like Lindt, however they’ll taste closer to the original if you can find a good keto-friendly milk chocolate sweetened with erythritol, stevia, monk fruit, xylitol or allulose. And if you like these cups really sweet, you could even use sugar-free white chocolate.

If you can't eat coconut, you can always make our Chocolate Almond Butter Cups instead!

Preparation time

Hands-on:    15 minutes
Overall:      1 hour

Nutritional values (per cup)

Total Carbs	10.3	grams
Fiber	5.7	grams
Net Carbs	4.6	grams

Protein	3.9	grams
Fat	32.7	grams
of which Saturated	23.1	grams

Energy	325	kcal

Magnesium	58	mg (15% RDA)
Potassium	253	mg (13% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (5%), fat (89%)

Ingredients (makes 6 cups)

³/₄ cup Toasted Coconut Butter (180 g/ 6.4 oz)
1 ¹/₄ bar 90% dark chocolate (125 g/ 4.2 oz)
30 g cacao butter or virgin coconut oil (1.1 oz)
Optional: powdered low-carb sweetened and flaked sea salt

Instructions

Make 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.
Melt 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.
Add the cacao butter. Once completely melted, remove from the heat and set aside to cool down. The chocolate should reach room temperature.
To 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.
Use 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.
Add a teaspoon of the toasted coconut butter and place in the freezer for another 10 minutes or until set.
Pour 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.)
Optionally, 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).
Place 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).