Coconut Chocolate Cups

Course: Desserts, Snacks

Cuisine: American

Keyword: coconut recipes

Prep Time: 20

Cook Time: 10

Chilling time: 2

Total Time: 2 30

Servings: Mini Cups

Calories: 132kcal

Author: Angela Coleby

A low carb coconut crust holds a chocolate filling for a tasty dessert for portion control

Print Recipe

US Customary - Metric

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