Keto Mocha Cream Chocolate Cups

Bite-sized desserts has never looked and tasted so good. These Keto Mocha Cream Chocolate Cups are super easy to make and the perfect little pick me up fat bomb after a long day.

At less than 2 g net carbs per cup they won’t send your insulin levels soaring or kick you out of ketosis but they will satisfy your sweet cravings. The chocolate & coffee hit will help super boost you through your to-do list too!

I like to keep these low-carb chocolate cups in the fridge so they’re always nice and chilled. Have fun with them!

Is Dark Chocolate Healthy?

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.

Step-by-step

1. Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Melt on a medium heat until liquid. Remove from the pan and allow to cool to room temperature. The chocolate must be at room temperature before placing in the muffin cups.

2. Place the silicone muffin cups (I used 5cm/ 2 inch cups) in the freezer to chill.

   

3. Prepare the mocha cream filling by whisking the cream until thick with an electric whisk.

4. Add the cacao, vanilla, swerve and almond butter and whisk.

   

5. Mix through the cooled coffee with a spatula. Place in the fridge to stiffen slightly (about 15 minutes).

   

6. Place about 1 tsp in the bottom of each silicon muffin cups and use a teaspoon or silicone/pastry brush to coat the sides. Place in the freezer to harden for about 15 minutes.

   

7. repeat this step so you get a nice thick layer on the ‘walls’ of the cup. Place in the freezer again for a further 15 minutes, or until fully set.

   

8. Carefully ease the sides of the muffin cups and remove the cups.

   

9. Add the mocha cream filling into a piping bag and pipe into the chocolate cups. Option to dust with a little more raw cacao.

   

10. Place in the fridge to chill for about 10 minutes (my preference) or enjoy straight away!

    

11. Store in an airtight Tupperware of glass box in the fridge for up to 4 days, or freeze for up to 3 months.

    

Recipe

Keto Mocha Cream Chocolate Cups

★★★★★4.6 (33 ratings)

Deliciously creamy chocolate & coffee cream fat bombs nested in crunchy dark chocolate cups. The prefect bite ...

Hands on

20m

Overall

45m

Servings

24

1.8 g

Net carbs

1.5 g

Protein

11.6 g

Fat

115

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings48 servings72 servings96 servings

US + metricMetricUS

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Ingredients makes 24 mini cups

• 225 g 90% dark chocolate (8 oz)
• 1 ¹/₂ cups heavy whipping cream or coconut cream (360 ml/ 12 fl oz)
• 1 ¹/₂ tbsp raw cacao powder or Dutch process cocoa powder (8 g/ 0.3 oz)
• ¹/₂ tsp vanilla powder or cinnamon
• 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz)
• 1 ¹/₂ tbsp almond butter or any seed butter (24/ 0.9 oz)
• 3 tbsp strong brewed coffee, cooled (45 ml)

Instructions

1. Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Melt on a medium heat until liquid. Remove from the pan and allow to cool to room temperature. The chocolate must be at room temperature before placing in the muffin cups.

2. Place the silicone muffin cups (I used 5cm/ 2 inch cups) in the freezer to chill.

3. Prepare the mocha cream filling by whisking the cream until thick with an electric whisk.

4. Add the cacao, vanilla, swerve and almond butter and whisk.

5. Mix through the cooled coffee with a spatula. Place in the fridge to stiffen slightly (about 15 minutes).

6. Place about 1 tsp in the bottom of each silicon muffin cups and use a teaspoon or silicone/pastry brush to coat the sides. Place in the freezer to harden for about 15 minutes.

7. repeat this step so you get a nice thick layer on the ‘walls’ of the cup. Place in the freezer again for a further 15 minutes, or until fully set.

8. Carefully ease the sides of the muffin cups and remove the cups.

9. Add the mocha cream filling into a piping bag and pipe into the chocolate cups. Option to dust with a little more raw cacao.

10. Place in the fridge to chill for about 10 minutes (my preference) or enjoy straight away!

11. Store in an airtight Tupperware of glass box in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition per serving, 1 mini cup

Carbs 6%Protein 5%Fat 89% of calories

Net carbs

1.8 g

Total carbs

3.5 g

Fiber

0.9 g

Sugars

1.1 g

Protein

1.5 g

Fat

11.6 g

Saturated fat

6.5 g

Calories

115 kcal

Sodium

7 mg · 0.32% RDA

Magnesium

27 mg · 6.79% RDA

Potassium

92 mg · 4.6% EMR

Nutrition by ingredient

Per 1 mini cup	Net carbs	Protein	Fat	kcal
Extra dark chocolate, 90% cocoa (cacao)	1.2 g	0.9 g	5.3 g	53
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Cocoa powder, raw (cacao)	0.1 g	0.1 g	0 g	1
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Swerve, natural sweetener (Erythritol and chicory inulin based)	0 g	0 g	0 g	0
Almond butter (unsweetened)	0.1 g	0.2 g	0.6 g	6
Coffee (prepared), liquid	0 g	0 g	0 g	0
Total	1.8 g	1.5 g	11.6 g	115

Serving size 1 mini cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan