Keto Chocolate Coconut Cream Cups – Rich, Easy, and Naturally Low-Carb
These Keto Chocolate Coconut Cream Cups are the kind of treat you make once and then keep on standby for cravings. They’re rich, smooth, and perfectly sweet without the sugar overload. Think silky dark chocolate, fluffy coconut cream, and a hint of vanilla—all in a bite-sized cup.
They’re simple to make, require no baking, and use ingredients you probably already have. Whether you’re keto or just want a cleaner dessert, these are a total win.
Ingredients
Method
- Prep the pan: Line a mini muffin tin with paper liners or use a silicone mold. This helps the cups pop out cleanly.
- Make the chocolate shell base: In a microwave-safe bowl, combine coconut oil, cocoa powder, powdered sweetener, vanilla, and a pinch of salt. Warm in 15–20 second bursts, stirring between each, until smooth and glossy. Taste and adjust sweetness if needed.
- Create the bottom layer: Spoon about 1 teaspoon of the chocolate mixture into each cavity. Tilt the pan slightly to coat the bottom evenly. Chill for 10 minutes to set.
- Prepare the coconut filling: In a bowl, beat the chilled coconut cream with the powdered sweetener and vanilla until light and fluffy. If using, fold in shredded coconut for added texture. The mixture should hold soft peaks.
- Add the filling: Place a small dollop (about 1 teaspoon) of coconut cream onto the set chocolate bases. Keep the filling centered and avoid touching the edges, so the top chocolate layer seals well.
- Top with chocolate: Spoon enough of the remaining chocolate mixture over each cup to cover the filling completely. Gently tap the pan to level the tops.
- Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
- Finish and serve: Once set, peel off the liners. Sprinkle with a tiny pinch of flaky sea salt if you like. Enjoy chilled or slightly softened at room temperature.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Low-carb and sugar-free: Sweetened with a keto-friendly sweetener, so you can enjoy dessert without the blood sugar spike.
- Simple ingredients: Pantry basics like coconut cream, cocoa, and coconut oil come together fast.
- No-bake, minimal effort: Melt, mix, layer, and chill. That’s it.
- Rich flavor, satisfying texture: Velvety chocolate shell with a fluffy coconut cream center.
- Easy to customize: Add nuts, coffee, or a pinch of sea salt to make them your own.
What You’ll Need
- For the chocolate shell:
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa powder (or Dutch-processed cocoa for a smoother taste)
- 1/4 cup powdered erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- For the coconut cream filling:
- 1 cup chilled coconut cream (scooped from a can of full-fat coconut milk or a can labeled “coconut cream”)
- 2–3 tablespoons powdered erythritol or allulose
- 1/2 teaspoon vanilla extract
- Optional: 1–2 tablespoons unsweetened shredded coconut for texture
- Equipment:
- Silicone mini muffin pan or paper-lined mini muffin tin
- Microwave-safe bowl or small saucepan
- Hand mixer or whisk
- Spoon or small cookie scoop
Instructions
- Prep the pan: Line a mini muffin tin with paper liners or use a silicone mold.
This helps the cups pop out cleanly.
- Make the chocolate shell base: In a microwave-safe bowl, combine coconut oil, cocoa powder, powdered sweetener, vanilla, and a pinch of salt. Warm in 15–20 second bursts, stirring between each, until smooth and glossy. Taste and adjust sweetness if needed.
- Create the bottom layer: Spoon about 1 teaspoon of the chocolate mixture into each cavity.
Tilt the pan slightly to coat the bottom evenly. Chill for 10 minutes to set.
- Prepare the coconut filling: In a bowl, beat the chilled coconut cream with the powdered sweetener and vanilla until light and fluffy. If using, fold in shredded coconut for added texture.
The mixture should hold soft peaks.
- Add the filling: Place a small dollop (about 1 teaspoon) of coconut cream onto the set chocolate bases. Keep the filling centered and avoid touching the edges, so the top chocolate layer seals well.
- Top with chocolate: Spoon enough of the remaining chocolate mixture over each cup to cover the filling completely. Gently tap the pan to level the tops.
- Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
- Finish and serve: Once set, peel off the liners.
Sprinkle with a tiny pinch of flaky sea salt if you like. Enjoy chilled or slightly softened at room temperature.
How to Store
- Refrigerator: Keep in an airtight container for up to 1 week. They’re best served chilled to maintain the creamy center.
- Freezer: Store for up to 2 months.
Freeze on a baking sheet first, then transfer to a container. Let sit at room temperature for 5–10 minutes before eating.
- Travel tip: Because coconut oil softens easily, keep them cool if you’re packing them for later.
Why This is Good for You
- Lower in carbs: Using keto-friendly sweeteners helps reduce net carbs while still satisfying a sweet tooth.
- Healthy fats: Coconut oil and coconut cream provide fats that help keep you full and support a steady energy level.
- Antioxidants from cocoa: Unsweetened cocoa adds rich flavor and naturally occurring polyphenols.
- No artificial junk: Clean ingredients, no preservatives, and you can control the sweetness.
What Not to Do
- Don’t skip chilling the bottom layer: If the base isn’t set, the filling will sink and the layers won’t hold.
- Don’t use coconut milk that isn’t full-fat: Light coconut milk won’t whip and will make the filling runny.
- Don’t overheat the chocolate mixture: Too hot and it may separate or melt the filling when you pour it over.
- Don’t over-sweeten: Some keto sweeteners taste sweeter over time. Start small, then adjust.
- Don’t forget the pinch of salt: It sharpens the chocolate flavor and balances sweetness.
Variations You Can Try
- Almond crunch: Add a few chopped roasted almonds between the filling and top layer for texture.
- Mocha cups: Stir 1/2 teaspoon instant espresso powder into the chocolate mixture for a coffee kick.
- Peppermint twist: Add 1/4 teaspoon peppermint extract to the chocolate for a holiday vibe.
- Toasted coconut top: Sprinkle toasted unsweetened coconut flakes over the top before chilling.
- Peanut butter swirl: Mix 1–2 tablespoons natural peanut butter into the coconut cream or swirl a little into the chocolate layer.
- Protein boost: Whisk 1 tablespoon unflavored or chocolate keto-friendly protein powder into the chocolate mixture for a firmer bite.
FAQ
Can I use butter instead of coconut oil?
Yes, you can substitute butter for the coconut oil in the chocolate shell.
The flavor will be richer and slightly less coconut-forward. Keep the cups chilled, as butter also softens at room temperature.
Which sweetener works best?
Powdered erythritol or allulose blends work well because they dissolve smoothly. Allulose is less likely to have a cooling aftertaste.
If using monk fruit blends, choose a powdered version for a silky texture.
My coconut cream is too runny. What can I do?
Chill the can overnight and use only the solid cream on top, discarding excess liquid. If it’s still soft, beat in a teaspoon of coconut flour or a bit more shredded coconut to thicken.
Can I make these dairy-free?
They already are, as long as you don’t swap in butter or cream cheese.
Stick with coconut oil and coconut cream to keep them fully dairy-free.
How do I prevent the top chocolate layer from cracking?
Make sure the filling is centered and not touching the edges, and avoid overfilling. Tap the pan gently after topping to remove air pockets and create an even layer.
Are these okay for strict keto?
Yes, if you use keto-friendly sweeteners and unsweetened coconut products. Check labels for hidden sugars, and adjust portions to fit your macros.
Can I make them larger?
Absolutely.
Use a standard muffin tin and increase the quantities, or keep the recipe the same and just make fewer, larger cups. Add a few extra minutes to the chill time.
Wrapping Up
Keto Chocolate Coconut Cream Cups are a quick, satisfying treat you can feel good about. The layers are simple, the flavors are bold, and the ingredients are clean.
Make a batch on the weekend and keep them in the fridge for an easy, grab-and-go dessert. With a few tweaks, you can customize them to match any craving. If you love chocolate and coconut, this is the kind of recipe that sticks around.
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