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Keto Chocolate Coconut Cream Cups - Rich, Easy, and Naturally Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the pan: Line a mini muffin tin with paper liners or use a silicone mold. This helps the cups pop out cleanly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
  8. 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.