Keto Coconut Chocolate Cups - Divalicious Recipes (2024)

Published: Oct 21, 2012 · Updated: Oct 21, 2019 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeNut FreeLow CarbVegetarian

Keto coconut chocolate cups are an easy sweet treat and best of all are low carb and gluten free. The coconut case has a light coconut macaroon texture with a creamy chocolate filling.

Since I have a surplus of desiccated coconut and there are only so many macaroons you can make, soI tried these tasty low carb cups to use up the surplus. The coconut is used to make the tart cases and holds up very well. The chocolate filling is delicious and I did make one version with a large dash of rum (naughty but nice).

Keto Coconut Chocolate Cups - Divalicious Recipes (1)

How To Make Low Carb Coconut Chocolate Cups

I have used both a large and mini muffin tin to make these coconut chocolate cups and loved both. I think the mini cups make a more delicate treat without the chocolate cream centre being too rich. Hey, who I am kidding, make them large and glorious! Although unsweetened desiccated coconut is fairly low carb, chocolate is not so much, so perhaps to keep the carbs lower, cocoa powder instead could be used.

A great holiday touch to these tasty coconut desserts would be a dash of rum!

Keto Coconut Chocolate Cups - Divalicious Recipes (2)

WATCH THE VIDEO TO MAKE THESE

MORE COCONUT DESSERTS TO TRY:

Keto Coconut Chocolate Cups - Divalicious Recipes (3)

Keto Coconut Chocolate Cups - Divalicious Recipes (4)

Coconut Chocolate Cups

Angela Coleby

A low carb coconut crust holds a chocolate filling for a tasty dessert for portion control

4.50 from 2 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Desserts, Snacks

Cuisine American

Servings 20 Mini Cups

Calories 132 kcal

Ingredients

2 Egg Whites
2 ½ cups Desiccated coconut unsweetened
6 oz Dark chocolate
½ cup Cream heavy/whippping
¼ cup Butter, melted unsalted
1 tablespoon Erythritol Low carb sweetener

Instructions

Preheat the oven to 180C/350F degrees.
In a bowl add the egg whites and coconut. Mix well.
Add the sweetener and melted butter and stir well.
Grease a muffin tin lightly.
See Also
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Place a spoonful of the coconut mixture into the muffin tin and press down to make the shell. Add more mixture if necessary.
Bake for 8-10 minutes until slightly golden. Cool in the tin.
Gently heat the cream and add the chocolate.
Whisk until the chocolate is combined thoroughly, then pour into the coconut cups.
Chill in the fridge for 2 hours.
Remove from the tin, eat and enjoy!

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1cupCalories: 132kcalCarbohydrates: 6gProtein: 4gFat: 12gFiber: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions

Comments

Julie
February 04, 2021 at 10:39 pm
Hi just wondering about an alternative filling to the chocolate. Any ideas?
Reply
- Angela Coleby
  February 08, 2021 at 12:49 pm
  Avocado with unsweetened cocoa and coconut cream?
  Reply
Vicki
November 09, 2020 at 4:35 pm
Great treat...sadly mine stuck to the pan horribly. I did one pan with baking spray and one with coconut oil but both were stuck beyond belief. However, there was no way I was wasting all that yumminess. So I simply had a container filled with bits n pieces and ate it like trail mix 😂
Reply
- Angela Coleby
  November 12, 2020 at 1:33 pm
  Good save!
  Reply
kim
July 05, 2020 at 11:41 am
Hey there, just made these wonderful treats. I have a question regarding the topping. I mixed 1/2 cp HWC with 6 oz of dark chocolate Lilys chocolate. It came out kinda pasty. Any ideas? Also my treats are sticking to my pan like the person above. Just needing advice. Thanks
Reply
- Angela Coleby
  July 06, 2020 at 8:10 am
  See Also
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  Spray the pan with coconut oil and allow the shells to cool before removing. As for the filling, perhaps use less cream.
  Reply
Thayaandsweets
April 18, 2020 at 1:20 am
Hi! I just made the coconut base for the tartlets, just wondering, how do you take them out? I tried one and it fell apart... Will they come out easier once I've put in the chocolate?
Reply
- Angela Coleby
  April 18, 2020 at 7:47 am
  I wait until they are cold and store them in the fridge before them.
  Reply
Suzie
October 26, 2019 at 6:39 pm
Hi Angela! What Dark Chocolate" are you using for the recipe? Percentage cacao? Thank you!
Reply
- Angela Coleby
  October 28, 2019 at 6:48 pm
  I use 80%.
  Reply
Jerri
December 06, 2017 at 2:45 pm
Could you use powdered cocoa instead, if so, how much?
Reply
- Angela Coleby
  December 06, 2017 at 4:14 pm
  I think you could. I'd try about 2-3 tablespoons and taste test it. Perhaps a little extra sweetener
  Reply
Sophie33
January 19, 2016 at 5:34 pm
Hey Angela, I made your lovely tasty treats & loved them so much,...Such tasty treats! ???
Reply
- Angela Coleby
  January 20, 2016 at 5:12 pm
  Glad you enjoyed them! I think they would be lovely with a chocolate avocado mousse too for a vegan version.
  Reply
  - Sophie33
    January 20, 2016 at 5:14 pm
    Ooh yes!
    Reply
Annette
January 06, 2016 at 5:07 am
Hi I don't like sweetener so I use coconut or sweet freedom how much of this would be equivalent too the sweetener please? One is liquid like honey the other is granulated thanks
Reply
- Angela Coleby
  January 06, 2016 at 11:48 am
  Hi Annette. You might want to try the recipe without the sweetner perhaps as the coconut is sweet enough. If not, I'd recommend you add a little of sweet freedom to the recipe as you are making it, taste test it and adjust accordingly. Hope this helps!
  Reply
aubrey
August 21, 2014 at 6:14 pm
do the egg whites need to be whipped to soft or stiff peaks? Also how many does this make?
Reply
- Divalicious
  August 22, 2014 at 12:36 pm
  Hi Aubrey, whipped to soft peaks is fine. It makes about 12 tartlets. Hope you enjoy them!
  Reply
  - loedi20
    January 01, 2016 at 4:03 pm
    are you using liquid stevia if so how much swerve or other dry sweetener could be used instead
    Reply
    - Angela Coleby
      January 01, 2016 at 5:40 pm
      Hi, I use the powdered stevia and use about 1/8 tspn as I find it very sweet.
      Reply
  - loedi20
    January 01, 2016 at 4:05 pm
    what would the equivalent amount of sweetener be for the crust. You don't say if you are using liquid or dry stevia
    Reply
A Table in the Sun
October 21, 2012 at 11:12 pm
I love the coconut cups.....and how can anyone argue with chocolate.
Reply
- Divalicious
  October 22, 2012 at 9:14 pm
  Could not agree more!
  Reply

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