Creamy Keto Dark Chocolate Cups
Martina Slajerova- Ready in 45m
- 1.8 g net carbs
- 119 kcal
- Serves 16
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Today I'd like to share my first ever recipe video. I won't lie, it was a lot of work! Making videos is a new experience and there is definitely a learning curve. Luckily, with the help of my very talented friend Gwyn, I managed to create my first recipe video and I hope you like it!
In this recipe, I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
You can call these fat bombs or keto chocolate cups. They are delicious and so easy to make with just a few common ingredinets. Enjoy!
Step-by-step
For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.
Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.
Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.
Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.
Recipe
Creamy Keto Dark Chocolate Cups
★★★★☆4.3Deliciously creamy dark chocolate and nut butter cups. A healthy keto treat made with just 6 ingredients!
- Hands on
- 10m
- Overall
- 45m
- Servings
- 16
- 1.8 g
- Net carbs
- 1.2 g
- Protein
- 12 g
- Fat
- 119
- kcal
Ingredients makes 16 chocolate cups
Instructions
For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.
Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.
Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.
Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.
Nutrition per serving, 1 chocolate cup
Carbs 6%Protein 4%Fat 90% of calories
- Net carbs
- 1.8 g
- Total carbs
- 4 g
- Fiber
- 1 g
- Sugars
- 1.3 g
- Protein
- 1.2 g
- Fat
- 12 g
- Saturated fat
- 5.5 g
- Calories
- 119 kcal
- Sodium
- 2 mg · 0.09% RDA
- Magnesium
- 23 mg · 5.86% RDA
- Potassium
- 72 mg · 3.59% EMR
Nutrition by ingredient
| Per 1 chocolate cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Dark chocolate, 85% cocoa (cacao) | 1.4 g | 0.8 g | 3.3 g | 38 |
| Cocoa butter, organic (cacao butter) | 0 g | 0 g | 1.8 g | 16 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Macadamia nut butter, sugar-free | 0.3 g | 0.4 g | 4.1 g | 39 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.9 g | 25 |
| Total | 1.8 g | 1.2 g | 12 g | 119 |
Serving size 1 chocolate cup
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (62)
For book? OMG... I know what I'm doing right now (it's 4:06 am in Boston)!!!
I can relate! 😊
Love your recipes! I don't feel like I am "missing out".
Thank you Mary! ❤️
These are absolutely amazing! I used 85% chocolate and did not add a sweetener. They are so smooth and creamy. Delicious!
Thank you so much, I'm glad you enjoyed! ❤️
Confused - your calculation for 2 T of swerve is 20g
1t = 5g (on the Swerve pkg)
3t = 1T = 15g carbs
So it should figure 30g for 2T into the overall recipe. This changes the recipe net carbs per serving (mine made 20) to 2.5 net carbs per bomb 😞
* I used vanilla extract...adding roughly 1.6 to the overall as well. Also Valrhona Dark 85% (same values as Lindt that you used)
* I use cronometer.com to add recipes for calculation.
Hi Amy, I weighed a tablespoon and it was 10 grams (even a teaspoon is slightly less than 5 grams). I wouldn't worry about carbs because Swerve is made of Erythritol and FOS = zero effect on blood sugar, almost zero carbs and almost zero calories. Even if you use 15 grams per tablespoon, net carbs per fat bomb won't be affected at all. For more about sweeteners, have a look at this post: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
Please, keep in mind that apps like cronometer and MFP use a crowdsourced database that is inaccurate. To calculate all nutrition facts on my blog and in my app, I only use verified data.
It's actually called cocoa butter! Everyone now calls it cacao butter, even though it has ALWAYS been RAW! It's cocoa butter! I get organic amazing cocoa butter from Amazon.
These look amazing! Can't wait to try them
I just love the food , thanks so much i dont feel like i missing out, thank you
And these are so good!!!!!!
Love your site
Hi! I'm so excited for this recipe. But I wanted to know is the Erythritol necessary? I'm trying to avoid sugars of any kind as much as I can.
Hi Ambar, you can skip the sweetener, especially if you use regular 85% chocolate. If you use unsweetened chocolate, it may be too bitter but it really depends on your palate 😊
Hi Martina...please advise on the carb value if only unsweetened chocolate is used.Thanks
It will be negligible as the carbs per serving are already low (the difference won't be more than half a gram) 😊
These are the best and so easy to make, I've made them a fair few times, the trouble is... they're just too irresistible and I can quite easily overeat on my daily macros. I've had to adjust my spreadsheets to incorporate these into my daily meal plans and stick to what I've allotted myself to each day, which is hard going as it's just to hard to resist eating more and more.
I've tried to change the recipe a few times but the original is the best.
What did work well was adding some soaked macadamia nuts into the mix and some D-Ribose and eating pre-workout.
Thank you Martina.
Sounds great, thank you! 😊
Would U know how many calories these are? Ty
Yes, they are in the table as "kcal" 😊
Nearly all things calling for chocolate, get 1 teaspoon of cinnamon from me. Love it! I'll be making this over the weekend. 😊
I agree! Hope you like them! 😊
What do you mean by 10-20 liquid stevia?? What are the units? Drops?
Yes, that's drops, thanks for noticing 😊
I figured out my liquid stevia ratio (about 2tsp per batch) and added a handful of shaved coconut and these taste awesome, less decedent and more desserty.
Coconut sounds like a great addition! Thanks for the tips! 😊
Made these for Valentines Day
Awesome!
It was hard not to sneak a taste here and there making them!!!
Awesome! 😊
Hello,
I'm very confused. The blog says the recipe makes 16. The video shows 12 being made. I only got 11, filling each cup with 2 Tbsp. (spoon not completely empty each time). How do we all figure out how many carbs, fat and protein in each bomb? I guess I'm going to multiply each number above by 16 (or should I use 12, since that's what the video shows) and then divide by the number of bombs (11 in my case).
Hi Suzanne, the video only shows 12 because they wouldn't fit without squeezing them too much (because I have the bowl in the top right corner). There are 16 fat bombs. If you end up with less, just adjust the nutrition data as you suggested above. I hope this helps.
I appreciate the reply, Martina. Thank you. I watched the video again and took note of the non-empty bowl. 😊
Martina,
Help!! S.O.S. I just made these (they are in the fridge, cooling) and I only got 11 mini muffin cups fills and I had no more than 2 Tbsp. per cup (probably more like 1 ½ tbsp., as you stated in the comment above). All of my measurements were accurate, too. How could I be so off with my result? I guess I will have to multiply the fat, carbs and protein by 16 and then divide by 11, to get an accurate gram count in each of my bombs, right?
Hi Suzanne, see my comment below 😊
Hi Martina,
I made these tonight exactly per your directions, and I was very careful to measure everything out on a kitchen scale to the ounce measurements you had listed. While they taste wonderful (thank you!), I ended up with exactly 20 mini cups instead of your stated 16. And I know directions said to put 2 tablespoons in each mini cup, but 1 tablespoon filled up the mini cups nearly all the way. Why on earth would that have been? Help? Thank you!
Hi Kerry, was that maybe slightly different size of the cups? When I fill them up, there may be some chocolate left in the measuring spoon (it's quite thick) so it may in fact be ~ 1 1/2 tablespoons per mini cup. I just used the measuring spoon twice for each one. I'm glad you liked them! 😊
Loved these. I only got 16 from the recipe but I was short on 85% Green & Black chocolate and added in Ghiradelli unsweetened, estimated amt. I put just a touch of SF mini chips on top and half A chopped pecan. So dang good! Very satisfying!
Thank you Frankie! I'm glad you liked them! This recipe actually makes 16 servings 😊
Nope. I followed the recipe as written. I probably should just use more stevia.
Or you can add some cocoa powder (a tablespoon or two) + additional sweetener.
I made these tonight and I think I did it wrong. I couldn't find the powdered alcohol sugar so I used extra stevia. But even with that they taste more like cocoa and nut butter. Help!!!!
Did you maybe use more nut butter than listed? Mine tasted like chocolate & nut ganache 😊