• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Divalicious Recipes
  • Home
  • Recipes By Course
    • Appetizers
    • Breads
    • Breakfast
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Desserts
    • Snacks
    • Dips & Sauces
    • Drinks
  • My eBooks
    • 4 Low Carb eBook Offer
    • 40 Low Carb Desserts
    • Baking With Coconut Flour
    • 40 Coconut Flour Recipes eBook
    • 36 Low Carb & Gluten Free Recipes
    • 60 Paleo Recipes
  • Subscribe
  • About & Contact
    • Privacy & Disclosure Policy
    • Work With Me
    • In the Press
menu icon
go to homepage
  • Recipes By Course
  • Recipes by Diet
  • Keto eBooks
  • SHOP
  • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes By Course
    • Recipes by Diet
    • Keto eBooks
    • SHOP
    • Subscribe
  • Be Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Keto Coconut Chocolate Cups

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

    Spread the love
    Jump to Recipe
    Pin Recipe Print Recipe
    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, 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).

    Coconut crusted tartlet filled with chocolate

    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!

    A coconut crusted tartlet

    WATCH THE VIDEO TO MAKE THESE

     

    MORE COCONUT DESSERTS TO TRY:

    keto coconut flour tart
    Coconut Strawberry Tarts
    coconut crusted blueberry cheesecake
    Coconut Crusted Cheesecake
    coconut cheesecake bars
    Coconut Cheesecake Bars
    coconut blondies
    Coconut Blondies
    coconut chocolatte

    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
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Chilling time 2 hrs
    Total Time 2 hrs 30 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.
    • 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    This post may contain affiliate links. Please read my disclosure policy for more info.

    [amazon_link asins='B002YR7A9Q,B0079OYIFS,B00TKK9516,B00NP8M67Y' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='fe972015-97d3-11e7-a555-190d833326f3'] 

     

    More Desserts

    • coconut cream pie
      Keto Coconut Cream Pie
    • coconut flour pie crust
      Coconut Flour Pie Crust
    • keto mini cheesecakes
      Keto Mini Cheesecakes
    • keto snowball cookies
      Keto Snowball Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. 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
    2. 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
    3. 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

        Spray the pan with coconut oil and allow the shells to cool before removing. As for the filling, perhaps use less cream.

        Reply
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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

    Trackbacks

    1. No Bake Blueberry Cheesecake - Divalicious Recipes says:
      August 17, 2019 at 10:54 am

      […] Coconut Chocolate Cups […]

      Reply

    Primary Sidebar

    Angela Profile photo

    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

    More about me →

    Popular Recipes

    • baked pickles
      Keto Baked Pickle Chips [with video]
    • walnut blue cheese salad
      Walnut Blue Cheese Salad
    • Breakfast Flaxseed Muffins
    • strawberry cream cheese cobbler
      Keto Strawberry Cream Cheese Cobbler

    Affiliate Notes

    Divalicious Recipes is a participant in the Amazon.com, Keto Krate & WholesomeYum.com affiliate program. As a WholesomeYum & Amazon Associate I earn from qualifying purchases. Being an affiliate means that we will receive a small commission on sales we refer from this Website. We truly appreciate your support by using our links, but your participation is entirely voluntary.

    Wholesome Yum - Clean Keto Foods

    Seen On

    Footer

    ↑ back to top

    LEGAL

    • Privacy & Disclaimer Policy
    • Terms & Conditions
    • Accessibility Policy

    STAY IN TOUCH

    • Sign Up! for emails and updates
    • Contact

    WORK WITH ME

    • Media Kit
    • In the Press

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme