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
- 1/2 cup coconut butter
- 1/2 cup Kelapo coconut oil
- 1/2 cup unsweetened shredded coconut
- 3 tbsp powdered Swerve Sweetener
- 1 & 1/2 ounces Cocoa Butter
- 1 ounce unsweetened chocolate
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1/4 tsp vanilla extract
- OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's melted, for the topping
-
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.
Renee - Kudos Kitchen says
I can not wait to make these! They look incredibly delicious and sound incredibly easy to make. I’ve pinned, stumbled and printed this recipe 🙂
Carolyn says
Thanks, Renee!!!
marlena jo says
I am not sure who made them first but they are on the 11 best fatbombs list on the nourished cave man. I guess someone should be giving credit to someone but I have no idea who? They look delicious.
Carolyn says
Vivica included mine in her list and did give me proper credit, I believe. Thanks!
Angie says
I’m all about easy! Thank you for the recipe!
Mary Anna says
I’m assuming the half cup of ‘Kelapo’ is their coconut oil? These look amazing! Will definitely have to make these this week.
Carolyn says
Yes, sorry! Going to correct that, it should say coconut oil.
Melanie H says
Wow! I had to make this recipe as soon as I saw it since I had all the ingredients. So good! My chocolate seized up on me so I kept asking coconut oil until it was the right consistency. I used my silicone ice cube tray to make them and it worked perfectly. This is the first fat bomb I’ve made. Thanks for the amazing recipe… it really is like the candy bar.
Carolyn says
Glad you liked them! Out of curiosity, what kind of chocolate did you use for the coating? I find Baker’s has a tendency to seize.
Melanie H says
Yeah, it was bakers chocolate. It was an easy fix though and the chocolate tastes so good.
Carolyn says
I struggle with Baker’s too. I can’t get Ghirardelli at all my local grocery stores so sometimes I get Baker’s and it seizes way more. Glad you knew what to do…not everyone does!
charlotte says
you are a genius!
i love mounds bars, but these look even better!
Jess says
These look SO good.
kristy @ the wicked noodle says
These look fantastic! Pinning!
shelley newman says
I tried these and they came out so oily what did I do wrong
Thanks
shelley newman says
I tried these and they came out so oily what did I do wrong would love to correct it
thanks
Carolyn says
What part was oily, the filling? I wonder if it was the brand of coconut oil? In which case, I would suggest going with more coconut butter and less coconut oil.
shelley newman says
The coconut part was oily. I did use Carrington Farms Coconut oil from Costco. Should I use 1 cup of coconut butter?
Thanks
Shelley
Carolyn says
I’ve never tried their coconut oil so I can’t really say it’s the issue but it might be. But all coconut butter would be kind of hard and not as tasty. I’d go 75/25, so 3/4 cup coconut butter and 1/4 cup coconut oil. And if you have a little xanthan gum, whisk it in at the end, as it can help emulsify oils like that.
shelley newman says
thanks I will try that.
Shelley
Marv says
Shelley,
Could it be your coconut butter had settled out?
I never used coconut butter before and almost didn’t catch that the fluffy 1/2 cup I scooped from the jar sat atop a solidified mass of hardened butter that had settled. I warmed the jar in hot water, scooped it all into a bowl and mixed it back together before using.
It should feel like peanut butter. And taste really good too 😉
–Marv (delicious treat – thanks Carolyn!)
Carolyn says
Oh good call. There is some coconut oil type stuff that sits at the top of the jar of coconut butter and is not the same hard consistency at all. So it would add MORE coconut oil to the mix.
shelley newman says
Thanks you so much I have never used any of these products before so that was a wonderful comment, I will try that as well.
Shelley
Tracey says
Where do you get coconut butter?
Carolyn says
I buy mine on Amazon https://amzn.to/3hhVE3t
Alison says
Delicious! I also added some slivered almonds to make almond joy type candies. YUM!
Carolyn says
Oh great idea!
Hillary says
I didn’t have coconut butter so I used regular unsalted butter. Worked great! I added some chopped almonds and sea salt on top & they were BOMB! Question, do you keep these in the fridge or freezer? They were kind of too crunchy in the freezer but not sure if they would be too soft in the fridge. Thanks!
Carolyn says
Well I really can’t say, since I don’t know what the consistency would be like with that substitution.
Cathy says
Sometimes you feel like a nut……
sometimes you don’t
(catchy commercial)
Roxana | Roxana's Home Baking says
I think you’re not the only one who sometimes forgets how the simple things turns out so good. I find myself as well brainstorming recipes that take like forever to make with a ceiling high pile of dirty dishes.
These coconut chocolate cups are so adorable. Almond Joy is one of my favorite candy and your low card version of the dark chocolate bars looks much better!
Thanks for sharing and participating in this month chocolate party
Carolyn says
Thanks, Rox!
Lynne says
I made these last night. They are fantastic and addictive. I found Lily’s sugar-free chocolate chips at Whole Foods last night and decided the universe was sending me a message to make them. Thank you so much for the recipe.
Carolyn says
So glad you liked them!
shelley newman says
I love all the comments but mine are not coming out well at all had to throw out 2 different batches maybe its the brand of coconut butter and coconut oil that I am using
Shelley
Carolyn says
Are they still oily? Did you try using a little xanthan gum to emulsify them? I really don’t know what the issue is, because I’ve made them 3 times now (yes, I really do like them that much). The third time, I didn’t even measure the ingredients, I just tossed it together in the pan and it still came out great.. But please don’t throw them out. At the very least, keep them and use the in place of coconut oil in baking. In my experience, almost everything can be saved and used in some way.
shelley newman says
I am definetly going to try again. They are still a little oily went to the 75/25 you told me about. Now when I am cooking this do I let it get to an almost boil phase? After I mixed everything together I spooned them into the muffin tins. Thanks for your help
Shelley
Carolyn says
No, don’t boil it at all.Just melt and stir, it should be just to the point of being completely melted. What brand of coconut butter are you using? I don’t have a lot of experience with coconut butter, but I am using Artisana Organic.
shelley newman says
I bought Maranatha coconut butter in a jar at Whole Foods.
Shelley
Marv says
I used that same brand with great success Shelley. Don’t give up!
–Marv
shelley newman says
Thanks I have tried again and used nuts not quite right yet. I am not going to give up with all the raves this receipe is getting.
Happy Easter to all
Shelley
Zee says
Hi! I know this is late, but please make sure you’re using a coconut oil that’s solid when refrigerated. There are a lot of refined coconut oils that don’t solidify properly, like the real deal. Make sure your oil isn’t cut or refined.
Jen says
Maybe it was God. 🙂 He’s awesome like that.
Lisa says
I made these yesterday and they were delish! I toasted the coconut first, ’cause I like it that way. The coconut settled toward the bottom, which reminds me of a crust, so today I’ll make a batch with chopped macadamia nuts on the bottom. Carolyn, you are a lifesaver for the low carbers who enjoy dessert. For years I struggled to adapt regular recipes with low carb ingredients. Without your blog I’d have to become you, and well… You do that best.
Carolyn says
Thanks, Lisa! Oooooh, macadamia nuts. I think I could go for some of that!
Cherylj says
That sounds great! Speaking of macadamia nuts, you can also replace any cao butter or coconut with nut butter. I toasted macadamias in pan, then used a hand-held emulsifier tool (forgot name) to turn it into butter! Great in recipes!
Rhea- Hot Dog Food Blog says
I made something similar with coconut oil, cocoa powder, and peanut butter to make vegan PB cups, but these look like another adventure I need to take! I also made copycate Reeses’s eggs this week for the upcoming Easter holiday. Would love for you take a peek!
http://hotdogfoodblog.blogspot.com/2014/04/copycat-reeses-peanut-butter-eggs.html
Carolyn says
Yours look great. I have a PB egg recipe too! Guess spring just makes us all crave them.
Kim says
I made these yesterday using Lily’s Dark Chocolate with Coconut (yes – I love coconut that much) and they were/are delicious. I think I will try them with Lily’s Milk Chocolate and add almonds to make a version of an Almond Joy. Do you have any suggestions for a good candy mold? I think I want to try to coat them completely in chocolate in hopes that I will not need to refrigerate them. What do you think?
Carolyn says
Actually Kim, I tried doing that exact thing on my third go and it didn’t work very well. I guess the coconut part is too melty and lets of some oils, so that the chocolate coating didn’t stick at all.
Kim says
That is good to know! Thank you for your quick reply. I need to make another batch, already!!! If I didn’t follow a ketogenic diet, I’d be in big trouble!!!
shelley newman says
I am still having the same problem on my 3rd batch
Shelley
Kim says
Shelley –
Are you familiar with Fat Bombs? If you are new to them, they are all on the oilier side than what you might be used to. Just a thought.
Carolyn says
Kim might be right, perhaps you are unused to the feeling of eating full fat like this? They are “fat bombs” which means they will be oily, especially if you let them sit out and it’s warmish out. I am really not sure what to say.
Megan | Allergy Free Alaska says
These are gorgeous! And I’m cracking up over your “fat bomb” reference, but I know exactly what you mean. 😉 My body thrives on a sugar free and high (heathy) fats diet… not that I eat like that all the time, but I should. Anyways, beautiful recipe!
Megan
Carolyn says
Thanks, Megan. These are the tastiest fat bombs I have ever made!
Karen Anthony says
These turned out wonderful! Thanks, thanks!
Karin says
Just made ’em. LOVE ’em. Very simple to put together. I used plain paper liners and had ZERO problem with sticking. Delicious. I made my own coconut butter with my Vitamix and about a cup of unsweetened shredded coconut. Thanks for the recipe, I’m getting ready to do a few days of a Fat Fast.
Carolyn says
Glad to hear that regular paper liners worked too!
Lisa @ Garnish with Lemon says
My husband would devour these in 10 minutes flat! Pinned.
Leslie Behringer says
What us the difference between coconut butter and coco butter?
Carolyn says
Coconut butter is made from coconuts. Cocoa butter is made from the cocoa beans, the same one chocolate is made from. Big difference in taste and consistency.
Leslie Behringer says
Hmmm…. I’ve been low carb for years, but I’ve never cooked with cocoa butter. Guess I’ll have to try some. 😉
Carolyn says
I don’t normally cook with it, I just use it for creating my own low carb, sugar-free chocolate.
A. Dale says
These are delicious!!! My grocer didn’t have coconut butter so I used their combo Almond/Coconut butter. I melted low carb, low sugar dark chocolate and added a wee bit of pumpkin spice for the topping. Amazing!! Thanks SO much for sharing the recipe.
Etchbee says
I’ve never posted here before but I just had to tell you how good these are. I’ve tried a couple of different fat bombs but these are far superior in every way. I like that they are able to stay at room temperature without falling apart…Actually I keep them in the fridge and eat them cold…but they could travel theoretically. 😉
Absolutely delicious! The only think I did differently was use a 1/2 cup of coconut cream instead of the coconut butter (the kind of cream that’s sold in a brick, not the one in the can.) I also used 90% dark instead of unsweetened chocolate just because that’s what I had. These are AWESOME. Thank you!!
Carolyn says
I’ve used the coconut cream too, the one from Let’s Do Organic. It works well. And they do last well at room temp, provided it’s not really hot out! I’ve taken them with me on trips.
Diana says
I use Let’s do Organic creamed coconut (coconut is the only ingredient). Is that the same thing as Let’s do Organic coconut cream? I think the one I have is the same as coconut butter or coconut manna.
Carolyn says
Yes, that’s the one. Comes in a carton, right?
Daniella says
The coconut base came out perfectly, but the chocolate not so much! I tried to melt the chocolate in a small saucepan (lilly’s sugar free dark chocolate) and it got very clumpy and I couldn’t spread it over the chilled coconut base. They look terrible! What did I do wrong?
Carolyn says
Sounds like your chocolate seized. That can happen for a lot of reasons. Next time I suggest two things to guard against it…first, do it double-boiler style, with a heatproof bowl over a pan of barely simmering water (don’t let the bottom of the bowl touch the water). Secondly, put just a 1/2 tbsp of butter to help “liquify” the chocolate as it melts. Maybe even a full tbsp.
Sam Burrow says
I have never posted before, but I just had to say what a wonderful recipe this is! I used Coconut Cream Concentrate in place of the Coco Butter and these turned out fantastic! I also used a skull candy mold for Halloween, so now my hubby and I can have treats just like the kids without the guilt! Thank you so much for your time and effort in all you do!
Carolyn says
They must have been so fun in skull shape!
Lisa says
These look AMAZING, and after the Christmas Holiday, I need to get off sugar again. 😀
Anyway, I want to try these, but am wondering if anyone has played around with the sweetener. I have powdered swerve, but I makes me sick. Will using something else like splendia or truvia likely change the consistency too much?
Thanks!
Carolyn says
Truvia should work. Not so sure about Splenda.
Lisa says
I decided to give the Splendia a go since I have had good results with it so often. I did just do 2 tbs, but they are perfection. Thank you so very much for sharing. 🙂
Laurie says
Carolyn, I appreciate your hard work so much. You make it possible to enjoy delicious foods and not feel like you are on a diet or deprived from anything! I’ve been making your recipes for a few years now and they are always terrific but I made these last night and I’m in low carb heaven! I plan to make them as a gift for a low carb friends birthday along with those delicious looking thumbprint cookies! Thank you so much!
Carolyn says
Thank you so much, Laurie! Love hearing that my recipes are a hit.
MJ says
I just made these, but substituted 25 drops stevia for the Swerve. They turned out amazing, and are absolutely delicious. Thank you for the recipe!
Mindy says
Hi Carolyn,
THANKS SO MUCH FOR THIS AWESOME RECIPE!!! I’ve made it twice and today took some into work – the ladies loved it and wanted the recipe. Have you written a low carb cookbook? If not, you should! This recipe is so amazing I’m going to check out your other recipes. You helped me realize that low carb does not mean missing-out on all my favorite foods. THANK YOU!
Talena says
I really should’ve read all the comments first! My chocolate-Baker’s-siezed, so I thinned it out with some coconut oil. ALSO, I didn’t read the recipe very well and though it called for coconut butter for the chocolate-no cocoa butter for my trial batch. Oops! They still tasted fabulous. Thank you so much for the great recipe!!!
Diana says
I made these and they are wonderful! I got several more than the recipe states using my candy mold, but still, half of one is enough to cure my candy craving. I usually eat a toasted, salted almond with it and I think next time I’ll put almonds on the coconut layer before adding the chocolate on top–kind of like an Almond Joy with dark chocolate! Hubby loves them, too and he is a die-hard full-on sugar Linderballs eater.
Julie Y. says
These are PHENOMENAL! I made a trial run of these tonight in preparation for baby #2 coming in a few weeks (gotta have those good fats for all the feelings!) and they were a huge WIN. I only had granular Swerve but it worked just fine, I just used a little less. SO GOOD!
Julie Y. says
Feedings, not feelings. But there’s lots of those too!
Shannon says
Just made these and oh my gosh , they are soooo good! They are my favorite fat bomb!
Carolyn says
Glad you like them!
Carol Little says
Absolutely amazing. Even better than the Russel Stover sugar free coconut sweets that I normally buy. Much cheaper. And I know what is in them. I added chopped macadamia nuts as suggested by another reviewer. My husband loves ’em. But he eats two at a time.
Carolyn says
Thank you!
Jan says
I didn’t see an answer to this so I’ll ask. Can the thick part in the top of a can of coconut milk be used for coconut butter? I use Native Forest full fat coconut milk.
Also.. they can sit on the counter and not melt? We have a/c, but try not to keep it set to refrigerator temps. lol
Thanks!
Carolyn says
No, that is not the same as coconut butter and it will be too runny and thin. The ones made with coconut butter CAN sit on the counter and not melt, though.
Jan Lewis says
Okay, thank you!
Michelle bitar says
Can I sub regular butter for coconut butter? Also have some coconut flavoring I could use to make up for the loss of coconut flavor?
Carolyn says
No. Coconut butter and dairy butter do not have the same consistency and these would not firm up properly.
Melissa says
Forgive me if I’m breaking an unspoken (or spoken and not known) rule, but would it be a problem to put some food grade paraffin in the chocolate or base to keep it from melting so badly?
Carolyn says
You can certainly try it! 🙂
Carleen LeBlanc says
I was having a lot of trouble getting my fat macros higher, so this recipe was perfect. Made a few days ago and turned out wonderful. I didn’t want to put the effot into making the chocolate topping, so found small low-carb sugar free 72% dark chocolate squares and placed them into the liners and poured the coconut mix on top. AMAZING. It really is like Mounds but better!
I don’t like my food too sweet so I did only use 1 tbsp of the sweetener and it suited my tastes. MMMMN. This is a lifetime keeper. Thank you so so much.
Jennifer C. says
I just made these but I substituted all natural almond butter (coconut butter shortages!) and cut back on the sweetener to compensate. They are delicious beyond words. Thanks for the recipe it’s fantastic; I was looking for inspiration and I found it!
A L says
These were awesome! Followed recipe exactly…except I didn’t have any unsweetened chocolate so I used special dark cocoa and coconuts oil in place of it. Oh Y.u.m..thanks for the recipe.
Sharon says
These look amazing, and of course I want to make them tonight! Only problem is that I have no baking chocolate, only unsweetened cocoa powder. Do you think these could work with just the powder? Should I just add more cocoa butter to compensate for the lack of chocolate?
Carolyn says
Yes, there is actually a formula for subbing cocoa for unsweetened chocolate and i think it uses butter or oil. Google it and I bet you will find out!
Patty says
Too sweet. Taste as you go.
R kapal says
I droppped a whole almond in each of these before putting them in the freezer. It sunk into the coconut mixture. Then after they were frozen I melted the chocolate and put it on top for a low carb almond joy.
Myra says
Hi there
I love your blog post, CHOCOLATE COCONUT CUPS, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post.
Thanks so much
Myra
GreenThickies.com
Carolyn says
Sure, that sounds fine.
Candice says
I just made these last night. They are perfect! Yum!! I was also happy that they looked just like your photos! Thank you for this easy and delicious recipe.
Marcie says
Since starting a ketogenic diet a little over a month ago, I have been eyeballing (and drooling over) this recipe. Waiting until I was able to find all of the ingredients and had the time to prepare them, I finally had a chance to make them yesterday. I used a silicone mini-muffin pan and forgot to put a tray under it before pouring in the coconut layer into the moulds. Unfortunately it was a little messy and the “white layer” spilled out of several moulds into others and was a lot thicker in some than in others. Then, my chocolate layer was super thick and I only had enough to cover half of the white layer pieces, so my finished product was no where near perfect looking. HOWEVER, in the end, THEY TASTE AMAZING. Even my kids want to help me eat them and they are satisfying to my chocolate cravings in a way that nothing else has touched since starting to eat Keto. Thank you for the amazing recipe, next time I’m sure I will not have as many mishaps! 🙂
Thomas says
Hi Carolyn,
Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.
Heather says
Anyone ever used coconut spread instead of coconut butter? That’s all I could find.
Diana Pape says
Well, rock my world……diabetic and miss mounds bar………I use Enjoy Life chocolate chips, they do have some sugar….but no dairy, no soy and nut free. I’m allergic to dairy and can’t have soy due to the diabetes cause it makes my sugar bs up. I just started Keto today. So many friend said to try it. Having a hard time finding recipes without dairy. My doctor just told me my protein is up also, so I have to cut out alot of meat. I am very frustrated……..
Carolyn says
Search “dairy-free” on my blog and you will find plenty of recipes! Also search dairy free without the hyphen.
Diana Pape says
thanks Carolyn!!!!!!!!!
Jill Roberts @ Wellness Geeky says
This chocolate coconut cups absolutely something new for me! Looks yummy! Definitely I will prep it on the weekend for my family. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Carolyn!
Jolinda Fisher says
What makes the Coconut candies so white looking?
Carolyn says
Coconut oil with coconut butter. They are both white.
Jolinda Fisher says
Oh mine weren’t so stark white but just different brands I suppose.
Carolyn says
Huh. What brands did you use?
Jennifer Blake says
I think when I make these I will have some with almonds and some without. The best of both worlds!
Lindsay Cotter says
Love how easy these treats are to make! These would definitely satisfy my sweet tooth, but in a healthier way! That’s my kind of win-win!
Liz says
I love ANYTHING mounds!
Jennifer Farley says
So simple and easy! I love them!
Erin @ Dinners, Dishes, and Desserts says
So much better than store bought!!
Tarrise says
I just made these and can I say YUM!!!! I tweeked them a bit and wanted to share what I did. I used toasted coconut instead of raw. I added 1.5T of coconut butter to the chocolate and a pinch of salt. AND sprinkled some toasted sliced almonds on the top of each one. These are just amazing and thank you so so much for sharing. Yes I’m slow to the party by a few years but hey! I’m here LOL
Jean says
Wow – these are good! I modified them to use honey & stevia for sweetener. I placed a hazelnut in the center of the filling before adding the chocolate top. I will keep them in the refrigerator since they probably won’t stay solid at room temp with the honey.
Suzy says
OMG these are amazing! Saving to try.
Jennifer Farley says
Oh my goodness, these are the best!
Jennifer Blake says
As my tastes have changed over the years, I have a growing appreciation for all things coconut. And the chocolate on top… superb!
Cookin Canuck says
Chocolate and coconut equals dessert perfection in my mind. Loving your low carb genius!
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!
.
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.
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!
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.
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.
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.
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.
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!
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!