Keto Cups

These 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. 

Craving more no-bake keto dessert recipes? Try my keto no bake cookies, keto peanut butter cups, no bake keto cheesecake, and keto cookie dough next.

As a dark chocolate lover, candy bars have always been my downfall. So, I started learning how to make my own versions of keto candy, and I haven’t looked back!

With flavors of rich dark chocolate and creamy coconut butter, these keto cups rival any sugar-laden snacks around. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto cups
4. Arman’s recipe tips
5. Storage instructions
6. More keto recipes you’ll love
7. Keto Cups (3 Ingredients) (Recipe Card)

Why I love this recipe

• Made with 3 ingredients. All you need is sugar-free chocolate chips, coconut butter, and coconut oil. 
• Cheaper than store-bought. I see keto desserts lining the shelves, and while I’m happy about it, homemade is the way to go. 
• Ready in minutes. Seriously, 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. 
• Diet-friendly. While I wouldn’t exactly call these cups a low calorie food, they are naturally low in carbs, gluten-free, and easy to make dairy-free!

Ingredients needed

• 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.
• Keto chocolate chips. I prefer my homemade sugar free chocolate chips, but you can use store-bought chips. Just make sure they’re made with sweeteners, like stevia or erythritol, and dairy-free if needed. 
• Coconut Oil. Mixed with the chocolate to make it easier to bite into once the chocolate has firmed up. 

Find the printable recipe with measurements below.

How to make keto cups

Step 1- Prep. Line an 18-count mini muffin tin with mini muffin liners.

Step 2- Melt chocolate. In a microwave-safe bowl or stovetop, melt the coconut oil with chocolate chips.

Step 3- 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. 

Step 4- Add coconut butter. Once firm, pour coconut butter into the cups and top with the remaining chocolate. Freeze until firm.

Arman’s recipe tips

• Swap the chocolate. Try sugar-free white chocolate or milk chocolate instead. 
• If your coconut butter is solid, microwave it or place the jar in a bowl of hot water. It should have a drippy consistency. 
• For easier removal, use silicone muffin cups or cupcake molds. 
• 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 recipes you’ll love

• Fat bombs
• Keto mug cake
• Keto peanut butter bars