Low carb chocolate coconut cups are a ridiculously easy to make, no bake recipe. These sugar-free treats give Mounds Bars a run for their money and they are good for you!
This may sound a little crazy but easy is actually very difficult for me. Not in my day-to-day life, where I prefer the easy way of doing things as much as possible. But in my kitchen life, I have a tendency to gravitate towards the more difficult, with multiple steps and many moving parts.
I think I was always this way when it came to desserts and baking, because I love a challenge and who doesn’t want a 3 layer coconut cake with chocolate mousse-filling? It’s the Cheesecake Factory-syndrome, where we begin to believe that all desserts should be towering creations of epic proportions. I am a sucker for these kinds of desserts and now my only option is to make them from scratch in a low carb, sugar-free format. So sometimes I forget that simple can be just as good or even better than the more complicated.
Simple Sugar-Free Treats
This keto coconut candy cups recipe is a case in point. The sugar-free treats didn’t turn out at all the way I intended but by god, they are delicious! So good, in fact, that I’ve already made them twice this week. I had originally planned for them to be truffles, rolled into balls and dipped in chocolate. See? Multiple steps. But my filling did not cooperate. It was too soft when warm but it firmed up too quickly in the fridge to be rolled. So I remelted it and spooned it into little mini-muffin cups, froze it for a little bit and then simply topped it with the chocolate coating. I get all the great flavour of chocolate and coconut together, with minimal fuss or muss.
In the low carb world, these little keto, sugar-free treats might also be known as “fat bombs”. Yes, it’s a detestable name but they do serve the excellent and delicious purpose of filling you up with good healthy fats so you don’t find yourself gobbling down the carbs in a moment of weakness.
And having just come home from a Disney vacation where I probably ate a few more carbs than normal, it was nice to have these little treats to satisfy my cravings. I will say, I find them addictive in and of themselves. The mix of coconut butter and coconut oil is so good, I found I hardly needed to sweeten the filling much. And my husband, who has a soft spot for Mounds, loves them too. With both of us munching on them, it’s no wonder I had to make them twice already.
Low carb chocolate coconut cups are ridiculously easy to whip up. You can even simply melt some sugar-free chocolate for the topping, instead of making it from scratch. I used Lily’s on my second go-round and it barely changed the carb or other nutritional counts (I think the calories went up by 1 per candy).
I am linking this sugar-free treats recipe up to my dear friend, Roxana’s, monthly Chocolate Party. For April, the “secret ingredient” was coconut. Um, I think I nailed it! Check out the fun recipes over at Roxana’s Chocolate Party!
How to Make Low Carb Chocolate Coconut Cups
Better-Than-Mounds Chocolate Coconut Candies
Ingredients
Coconut Candies:
- ½ cup coconut butter
- ½ cup Kelapo coconut oil
- ½ cup unsweetened shredded coconut
- 3 tablespoon powdered Swerve Sweetener
Chocolate Topping:
- 1 & ½ ounces Cocoa Butter
- 1 ounce unsweetened chocolate
- ¼ cup powdered Swerve Sweetener
- ¼ cup cocoa powder
- ¼ teaspoon vanilla extract
- OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's melted, for the topping
Instructions
- For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
- Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
- Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
- For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
- Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
- Remove from heat and stir in vanilla extract.
- Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
- OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
- Candies can be stored on your counter top for up to a week.
debra says
Making my second batch today. These are delicious. I used Lily’s chocolate.
Margie says
This is an great recipe and I’ll keep a batch on hand. I just need help with one thing. Would you be willing to recommend a branch of unsweetened coconut flakes that are tender? I used a generic store brand and they were dry and gritty. I don’t want to repeat my mistake so I’m looking forward to your recommendation!
Carolyn says
I usually just use Bob’s Red Mill, although I’ve used Let’s do Organic as well.
Margie says
Thanks, so much!!
Samantha Drennan says
aren’t coconut butter and oil the same thing? it’s butter till you melt it then it’s oil?
Carolyn says
No, not the same thing at all. THIS is coconut butter: https://amzn.to/35gcGOA
Stephanie Janiga says
These are our favorite!! They’re so good! My fiancé doesn’t like chocolate so I make his without the chocolate layer and sometimes add lime extract to the cocoanut layer. Perfect for a keto diet. It holds you over if you just need to get something small in your stomach… without any guilt ♥️ I’m making them for like the 100th time right now. I now make my own co paint butter by whipping up cocoanut in the door processor. I also buy my cocoanut in bulk online
Stephanie Janiga says
Oops. Typos
Carolyn says
So glad you like them!
Christine says
Amazing. So worth every calorie. I wish I had quadrupled the recipe, but ran out of coconut. Thank you so much for a delicious recipe that saves us Keto eaters from despair!
Lynn Blakeley says
OMG. These are sooooo good. First time I made these I used Lily’s choc. baking bar and it seized on me. I also added toasted coconut and some toasted sliced almonds. I did what I usually don’t do by adjusting ingredients before I’ve made for the first time. I have to say I love it as written. The only difference is in the sweetener. I used allulose since i I don’t like the cooling effect of Swerve (it works great in the peppermint bark, though). The second time I used the semi-sweet chips and it worked perfectly. Now I’m making for a third time. Thank you.
Genet Harris says
Can the Coconut base be chilled and scooped out as a ball and then dipped in chocolate to make a round, ball shape ?
Carolyn says
No, it’s too liquid when warm and too hard when cooled.
david says
just so you know, it’s half the fiber minus the carbs. These are three carbs not one.
Carolyn says
Just so you know, there are many ways of doing keto and calculating carbs. Net carbs is actually total minus fiber. That said, I no longer count carbs that way at all and only do total carbs for myself.
Joy says
Carolyn I have all your cookbooks and love the recipes. I made the Chocolate Coconut Cups but think I have too much coconut butter as they are really solid and a strong coconut flavor. I found it hard to measure the butter as it was several hard pieces I chopped up, then melted to give 1/2 cup but felt that was too much. Do you have a weight on the butter instead of the 1/2 cup as that might be a better measurement for me?
Carolyn says
They are supposed to be very solid and supposed to have a strong coconut flavor. The best way to measure coconut butter is to warm it gently and then scoop into a measuring cup.
Sarah says
Hi Carolyn, I was just trying to find your recipe and accidentally stumbled across this instead https://savingdinner.com/recipe/better-than-mounds-fat-bombs/
It is identical to yours and doesn’t appear to credit you anywhere so thought I’d draw your attention to it.
Carolyn says
Argh. yes sadly that’s the way these days. Thanks for the heads up!
Tricia says
Can I use regular butter instead of coconut butter and cocoa butter?
Carolyn says
No, they wouldn’t be solid at room temperature.
Christina Moore says
You got one thing right – these are definitely better than mounds. They look quite lovely too, and I am glad the recipe is not too demanding. What a great way to prepare a low carb delicacy. Thank you, great work. Keep them coming.
Bella Hardy says
They looked soooo good, I had to try and make chocolate coconut cups. I used your suggestion and used 1/2 cup Kelapo coconut oil. Thx for sharing!
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Cookin Canuck says
Chocolate and coconut equals dessert perfection in my mind. Loving your low carb genius!