Keto Cups
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My keto cups combine melted chocolate with creamy coconut butter to make the perfect no-bake, low-carb treat! 2 grams of net carbs per serving.
The 3-ingredient keto dessert I make on repeat
I’m impressed with how many low carb dessert and candies are now readily available; however, I do not like the premium price tags attached to them. That’s why I’ve started making my own. These homemade keto cups were inspired by the chocolate coconut cups you’ll find at Whole Foods and Health Food Stores.
I drew inspiration from my keto peanut butter cups, swapping the peanut butter for creamy coconut butter. Here’s why you should try them:
- Made with 3 ingredients. All you need is sugar-free chocolate chips, coconut butter, and coconut oil. No fillers or anything artificial.
- Cheaper than store-bought. One store-bought keto cup costs around $4.95. My version? You can make about 8 of them for the same price.
- Ready in minutes. These keto chocolate cups take seconds of prep time, and the rest of the time is spent waiting for the chocolate to firm up in the freezer. I’ll walk you through the whole process in my step-by-step video below.
★★★★★ REVIEW
“These are DELICIOUS!!! The first time I made them, my husband said they were awesome. Therefore, this recipe is a keeper. Thank you!” – Kenda
Table of Contents
Key Ingredients and Tips
- Coconut Butter. For the creamy, coconut filling. Coconut butter is NOT the same as coconut oil- the coconut butter is smooth, creamy, and naturally sweet. I like Artisana or Nutiva. If your coconut butter is solid, microwave it or place the jar in a bowl of hot water. It should have a drippy consistency.
- Keto chocolate chips. I prefer my homemade sugar free chocolate chips, but you can use store-bought chips. Just make sure they’re not loaded with fillers that drive up the carb content. Lily’s chocolate chips are a great option.
- Coconut Oil. Mixed with the chocolate to make it easier to bite into once the chocolate has firmed up. If you don’t want a super pronounced coconut flavor, I recommend using refined coconut oil.
Find the printable recipe with measurements below.
How to make keto cups
- Prep. Line an 18-count mini muffin tin with mini muffin liners.
- Melt the chocolate. In a microwave-safe bowl or stovetop, melt the coconut oil with chocolate chips.
- Add the chocolate layer. Working quickly, coat the bottom and sides of the muffin liners with melted chocolate, saving some to top the cups. Place the muffin tin in the freezer to firm up.
- Add coconut butter. Once firm, pour coconut butter into the cups and top with the remaining chocolate. Freeze until firm.
Recipe variations
- Swap the chocolate. Try sugar-free white chocolate or milk chocolate instead.
- Swap the coconut butter for almond butter or any nut or seed butter of your choosing.
Storage instructions
To store: Chocolate keto cups can keep at room temperature in a sealable container. To keep them longer, store them in the refrigerator. They will keep well for up to 2 months.
To freeze: Store leftover coconut cups in a ziplock bag and keep in the freezer. They will freeze well for up to 6 months.
More keto sweet snacks
Keto Cups (3 Ingredients)
Video
Ingredients
- 2 cups keto chocolate chips * See notes
- 1/4 teaspoon coconut oil
- 1/2 cup coconut butter softened ** see notes
Instructions
- Line a 18-count mini muffin tin with mini muffin liners and set aside.
- In a microwave safe bowl or stove top, melt your coconut oil with chocolate chips.
- 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, drizzle the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
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