Desserts/ Gluten Free/ Low Carb/ Nut Free/ Vegetarian

Keto Coconut Chocolate Cups

coconut chocolatte

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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




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coconut chocolatte

Coconut Chocolate Cups

A low carb coconut crust holds a chocolate filling for a tasty dessert for portion control
5 from 2 votes
Print Pin Rate
Course: Desserts, Snacks
Cuisine: American
Keyword: coconut recipes
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 20 Mini Cups
Calories: 132kcal
Author: Angela Coleby


  • 2 Egg Whites
  • 2 1/2 cups Desiccated coconut unsweetened
  • 6 oz Dark chocolate
  • 1/2 cup Cream heavy/whippping
  • 1/4 cup Butter, melted unsalted
  • 1 tablespoon Erythritol Low carb sweetener


  • 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!


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 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.


Serving: 1cup | Calories: 132kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Fiber: 2g
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  • Reply
    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
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    August 17, 2019 at 10:54 am

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  • Reply
    December 6, 2017 at 2:45 pm

    Could you use powdered cocoa instead, if so, how much?

    • Reply
      Angela Coleby
      December 6, 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
    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
    January 6, 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 6, 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
    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
      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
        January 1, 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 1, 2016 at 5:40 pm

          Hi, I use the powdered stevia and use about 1/8 tspn as I find it very sweet.

      • Reply
        January 1, 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.

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