3 Ingredient Keto Chocolate Coconut Cups
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 99.0
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 2.7 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 1.9 g
- Protein: 0.9 g
View full nutritional breakdown of 3 Ingredient Keto Chocolate Coconut Cups calories by ingredient
Introduction
3 Ingredient Keto Chocolate Coconut Cups (Paleo, Vegan, Sugar Free)- An easy, homemade three ingredient healthy dessert or snack which is low carb, dairy free and gluten free. A guilt-free way to keep hunger at bay while satisfying the sweet tooth!https://thebigmansworld.com/2017/09/14
/3-ingredient-keto-chocolate-coconut-c
ups/ 3 Ingredient Keto Chocolate Coconut Cups (Paleo, Vegan, Sugar Free)- An easy, homemade three ingredient healthy dessert or snack which is low carb, dairy free and gluten free. A guilt-free way to keep hunger at bay while satisfying the sweet tooth!
https://thebigmansworld.com/2017/09/14
/3-ingredient-keto-chocolate-coconut-c
ups/
Number of Servings: 18
Ingredients
-
8 tbsp ARTISANA COCONUT BUTTER
.5 cup Cocoa, dry powder, unsweetened
.5 cup Coconut Oil
1 serving Stevia in the Raw
Tips
Recipe Notes
If you use a liquid stevia, add as many drops as necessary.
If you use maple syrup or honey, use 1/4 cup.
3 Ingredient Keto Chocolate Coconut Cups should be kept frozen. For a smooth and creamy consistency, allow thawing slightly at room temperature.
Directions
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. Add your cocoa powder and mix until fully combined and no clumps remain. If you use opt to add a sweetener, add it here now too.
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, divide the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
Serving Size: Makes 18 cups
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. Add your cocoa powder and mix until fully combined and no clumps remain. If you use opt to add a sweetener, add it here now too.
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, divide the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
Serving Size: Makes 18 cups