Sweetheart Berry Bliss Keto Cups! 💖
These delightful keto cups offer a perfect blend of rich chocolate, creamy coconut, and a burst of strawberry jelly, making them an ideal sugar-free treat for any special occasion or just a sweet craving.
Equipment
- 12-hole muffin tray
- Paper liners or silicone cups
- Microwave-safe bowls
- Saucepan (optional)
Ingredients
- 1 cup Sugar-Free Chocolate Chips (stevia-sweetened or 85% cocoa)
- 3 tablespoons Coconut Oil (refined, divided)
- 1/2 cup Coconut Butter
- 1/4 cup Powdered Erythritol (not crystal)
- 1/2 teaspoon Vanilla Extract (optional)
- 1 batch Sugar-free Strawberry Jelly (prepared according to package)
Instructions
- Prepare Your Molds: First, line a 12-hole muffin tray with paper liners or silicone cups. This makes it super easy to remove your delicious treats later!
- Melt the Base Chocolate: In a microwave-safe bowl, combine 2 tablespoons of sugar-free chocolate chips with 1 tablespoon of coconut oil. Microwave in short 30-second bursts, stirring in between, until it's beautifully melted and smooth. Alternatively, melt it gently in a saucepan over low heat, stirring constantly.
- Create the Chocolate Base: Spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared liner. Tilt the tray gently to spread it evenly. Pop the tray into the freezer for 8-10 minutes until the chocolate is firm. Keep the remaining melted chocolate aside in a warm spot so it stays liquid for later.
- Craft the Creamy Coconut Layer: In another microwave-safe bowl, combine the coconut butter with 1 tablespoon of coconut oil. Microwave for about 30 seconds to soften, then stir until it's well combined and smooth. Stir in the powdered erythritol and vanilla extract (if using) until you have a slightly thick, creamy mixture.
- Layer the Coconut Dream: Remove your muffin tray from the freezer. Spoon about 2 teaspoons of the coconut butter filling evenly over the firm chocolate layer in each cup. Return the tray to the freezer for another 10-12 minutes to let the coconut layer firm up.
- Add the Berry Love: While the coconut layer chills, prepare your favorite sugar-free strawberry jelly according to the package directions.
- Finish with More Chocolate & Jelly: Take the tray out of the freezer. Gently spread about 2 teaspoons of the prepared sugar-free strawberry jelly on top of each coconut layer. Now, remember that reserved melted chocolate? If it's thickened, give it a quick 30-second reheat in the microwave to make it liquid again. Drizzle the remaining melted chocolate over the jelly layer, ensuring it covers the jelly completely. If you like, sprinkle a few coconut flakes on top for extra flair!
- Set and Savor: Place the muffin tray back into the freezer for a final 8-10 minutes to set the top chocolate layer. Once firm, your healthy and easy Keto Cups are ready to enjoy!
- Storage Tip: Store these lovely keto cups in a sealed container in the fridge for up to a month, or freeze them. If frozen, let them thaw at room temperature for about an hour before indulging.
Notes
Storage Tip: Store these lovely keto cups in a sealed container in the fridge for up to a month, or freeze them. If frozen, let them thaw at room temperature for about an hour before indulging.
Nutrition per serving:
Calories: 153 kcal
Total Carbs: 13.4 g
Net Carbs: 1.9 g
Fats: 14.3 g
Protein: 0.4 g
Calories: 153 kcal
Total Carbs: 13.4 g
Net Carbs: 1.9 g
Fats: 14.3 g
Protein: 0.4 g
