Keto Chocolate Cups
Indulge in the perfect guilt-free treat with these Keto Chocolate Cups, a heavenly combination of rich unsweetened dark chocolate and creamy almond butter that will satisfy your sweet tooth without breaking your diet. These low-carb, sugar-free delights are made with keto-friendly ingredients like erythritol and coconut oil, making them a nourishing snack that’s as wholesome as it is decadent. With just 20 minutes of prep time and a few simple steps, this no-bake recipe is a breeze to whip up, featuring a luscious double-layer of velvety chocolate that envelops a smooth almond butter center. Perfect as a quick dessert or a midday pick-me-up, these keto chocolate cups are ideal for keeping stocked in your fridge or freezer. Whether you’re new to the keto lifestyle or a seasoned pro, this recipe is sure to become a staple in your low-carb repertoire! Keywords: keto desserts, low-carb chocolate recipes, sugar-free chocolate cups, easy keto snacks, almond butter chocolate cups.
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Recipe Information
Ingredients
- 200 g Unsweetened dark chocolate
- 50 g Coconut oil
- 50 g Erythritol or preferred keto-friendly sweetener
- 1 tsp Vanilla extract
- 1 pinch Salt
- 100 g Unsweetened almond butter
Instructions
Prepare a muffin tin by lining it with baking cups or using a silicone muffin tray.
Chop the unsweetened dark chocolate into small, even pieces to ensure smooth melting.
In a double boiler or a heatproof bowl set over simmering water, melt the chopped chocolate and coconut oil together, stirring frequently until smooth and fully combined.
Sweeten the chocolate mixture by stirring in erythritol or your chosen keto-friendly sweetener, ensuring it fully dissolves.
Add the vanilla extract and a pinch of salt to the melted chocolate mixture, stirring well.
Pour a small amount of the melted chocolate mixture into each muffin cup, filling just enough to coat the bottom.
Place the tray in the freezer for 5 minutes to let the bottom layer set slightly.
Spoon approximately one teaspoon of almond butter into the center of each cup on top of the chilled chocolate layer.
Pour the remaining chocolate mixture over the almond butter, dividing evenly between the cups and ensuring the almond butter is fully covered.
Return the tray to the freezer for at least 1 hour, or until fully set.
Once set, remove the chocolate cups from the muffin tin and enjoy immediately, or store in an airtight container in the refrigerator or freezer for quick access.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 4.9 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
