Go Back
+ servings
coconut chocolatte

Coconut Chocolate Cups

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


  • 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


  • 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 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.


Serving: 1cup | Calories: 132kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Fiber: 2g