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 or coconut flans you can make, so I 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).
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!
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MORE COCONUT DESSERTS TO TRY:
Coconut Chocolate Cups
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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.
- 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
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Julie
Hi just wondering about an alternative filling to the chocolate. Any ideas?
Angela Coleby
Avocado with unsweetened cocoa and coconut cream?
Vicki
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 😂
Angela Coleby
Good save!
kim
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
Angela Coleby
Spray the pan with coconut oil and allow the shells to cool before removing. As for the filling, perhaps use less cream.
Thayaandsweets
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?
Angela Coleby
I wait until they are cold and store them in the fridge before them.
Suzie
Hi Angela! What Dark Chocolate" are you using for the recipe? Percentage cacao? Thank you!
Angela Coleby
I use 80%.
Jerri
Could you use powdered cocoa instead, if so, how much?
Angela Coleby
I think you could. I'd try about 2-3 tablespoons and taste test it. Perhaps a little extra sweetener
Sophie33
Hey Angela, I made your lovely tasty treats & loved them so much,...Such tasty treats! ???
Angela Coleby
Glad you enjoyed them! I think they would be lovely with a chocolate avocado mousse too for a vegan version.
Sophie33
Ooh yes!
Annette
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
Angela Coleby
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!
aubrey
do the egg whites need to be whipped to soft or stiff peaks? Also how many does this make?
Divalicious
Hi Aubrey, whipped to soft peaks is fine. It makes about 12 tartlets. Hope you enjoy them!
loedi20
are you using liquid stevia if so how much swerve or other dry sweetener could be used instead
Angela Coleby
Hi, I use the powdered stevia and use about 1/8 tspn as I find it very sweet.
loedi20
what would the equivalent amount of sweetener be for the crust. You don't say if you are using liquid or dry stevia
A Table in the Sun
I love the coconut cups.....and how can anyone argue with chocolate.
Divalicious
Could not agree more!