• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
    • TERMS AND CONDITIONS
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Low Carb
  • Gluten Free
  • Main Dishes
  • Keto Meal Plans
  • Paleo

April 12, 2014

Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

32.4Kshares
  • 2K
  • 30.3K
  • 62

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! 

titled photo: Better Than Mounds Chocolate Coconut Cups - shown: Low Carb Chocolate Coconut Cups arranged on a white dessert platter

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.

a stack of Low Carb Chocolate Coconut Cups on a piece of burlap

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.

keto fat bombs - Homemade Mounds Candy

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).

sugar-free no bake Chocolate Coconut Cups arranged on a piece of burlap

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

4.86 from 14 votes
Print
Better-Than-Mounds Chocolate Coconut Candies
Prep Time
20 mins
Chill Time
40 mins
Total Time
20 mins
 
Sweet no-bake coconut cups with a layer of dark chocolate. These low carb, sugar-free treats give Mounds a run for their money!
Course: Dessert
Cuisine: American
Servings: 20 mini cups
Calories: 240 kcal
Ingredients
Coconut Candies:
  • 1/2 cup coconut butter
  • 1/2 cup Kelapo coconut oil
  • 1/2 cup unsweetened shredded coconut
  • 3 tbsp powdered Swerve Sweetener
Chocolate Topping:
  • 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
Instructions
  1. For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
  2. 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.
  3. Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
  4. 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.
  5. Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
  6. Remove from heat and stir in vanilla extract.
  7. Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
  8. OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
  9. Candies can be stored on your counter top for up to a week.
Recipe Notes

Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total NET CARBS = 1 g.

240 Calories; 25g Fat (89.1% calories from fat); 2g Protein; 5g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

Nutrition Facts
Better-Than-Mounds Chocolate Coconut Candies
Amount Per Serving (2 cups)
Calories 240 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 5g2%
Fiber 4g16%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

32.4Kshares
  • 2K
  • 30.3K
  • 62

Filed Under: Gluten Free, Low Carb, Other Desserts, Popular Posts Tagged With: coconut butter, coconut oil, dark chocolate

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Renee - Kudos Kitchen says

    April 12, 2014 at 8:08 am

    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 🙂

    Reply
    • Carolyn says

      April 12, 2014 at 10:03 am

      Thanks, Renee!!!

      Reply
      • marlena jo says

        January 26, 2016 at 11:07 pm

        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.

        Reply
        • Carolyn says

          January 27, 2016 at 8:08 am

          Vivica included mine in her list and did give me proper credit, I believe. Thanks!

          Reply
  2. Angie says

    April 12, 2014 at 2:49 pm

    I’m all about easy! Thank you for the recipe!

    Reply
  3. Mary Anna says

    April 13, 2014 at 9:14 am

    I’m assuming the half cup of ‘Kelapo’ is their coconut oil? These look amazing! Will definitely have to make these this week.

    Reply
    • Carolyn says

      April 13, 2014 at 12:27 pm

      Yes, sorry! Going to correct that, it should say coconut oil.

      Reply
  4. Melanie H says

    April 13, 2014 at 10:25 am

    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.

    Reply
    • Carolyn says

      April 13, 2014 at 12:29 pm

      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.

      Reply
      • Melanie H says

        April 13, 2014 at 3:15 pm

        Yeah, it was bakers chocolate. It was an easy fix though and the chocolate tastes so good.

        Reply
        • Carolyn says

          April 13, 2014 at 4:46 pm

          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!

          Reply
  5. charlotte says

    April 13, 2014 at 11:04 am

    you are a genius!
    i love mounds bars, but these look even better!

    Reply
  6. Jess says

    April 13, 2014 at 11:25 am

    These look SO good.

    Reply
  7. kristy @ the wicked noodle says

    April 13, 2014 at 12:22 pm

    These look fantastic! Pinning!

    Reply
  8. shelley newman says

    April 14, 2014 at 8:15 am

    I tried these and they came out so oily what did I do wrong
    Thanks

    Reply
  9. shelley newman says

    April 14, 2014 at 8:16 am

    I tried these and they came out so oily what did I do wrong would love to correct it
    thanks

    Reply
    • Carolyn says

      April 14, 2014 at 8:40 am

      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.

      Reply
      • shelley newman says

        April 14, 2014 at 8:58 am

        The coconut part was oily. I did use Carrington Farms Coconut oil from Costco. Should I use 1 cup of coconut butter?
        Thanks
        Shelley

        Reply
        • Carolyn says

          April 14, 2014 at 10:09 am

          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.

          Reply
          • shelley newman says

            April 14, 2014 at 1:36 pm

            thanks I will try that.
            Shelley

          • Marv says

            April 14, 2014 at 7:54 pm

            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

            April 15, 2014 at 6:34 am

            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

            April 15, 2014 at 7:53 am

            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

  10. Alison says

    April 15, 2014 at 5:53 am

    Delicious! I also added some slivered almonds to make almond joy type candies. YUM!

    Reply
    • Carolyn says

      April 15, 2014 at 6:32 am

      Oh great idea!

      Reply
    • Cathy says

      June 5, 2016 at 10:56 am

      Sometimes you feel like a nut……
      sometimes you don’t
      (catchy commercial)

      Reply
  11. Roxana | Roxana's Home Baking says

    April 15, 2014 at 9:23 am

    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

    Reply
    • Carolyn says

      April 15, 2014 at 6:29 pm

      Thanks, Rox!

      Reply
  12. Lynne says

    April 15, 2014 at 12:28 pm

    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.

    Reply
    • Carolyn says

      April 15, 2014 at 6:28 pm

      So glad you liked them!

      Reply
    • shelley newman says

      April 16, 2014 at 4:09 am

      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

      Reply
      • Carolyn says

        April 16, 2014 at 5:26 am

        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.

        Reply
        • shelley newman says

          April 16, 2014 at 7:36 am

          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

          Reply
          • Carolyn says

            April 16, 2014 at 7:54 am

            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

            April 16, 2014 at 8:49 am

            I bought Maranatha coconut butter in a jar at Whole Foods.
            Shelley

          • Marv says

            April 20, 2014 at 7:52 am

            I used that same brand with great success Shelley. Don’t give up!
            –Marv

          • shelley newman says

            April 20, 2014 at 10:24 am

            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

            July 8, 2016 at 4:42 am

            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

      April 16, 2015 at 10:38 am

      Maybe it was God. 🙂 He’s awesome like that.

      Reply
  13. Lisa says

    April 16, 2014 at 8:34 am

    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.

    Reply
    • Carolyn says

      April 16, 2014 at 8:48 am

      Thanks, Lisa! Oooooh, macadamia nuts. I think I could go for some of that!

      Reply
    • Cherylj says

      March 12, 2018 at 10:10 pm

      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!

      Reply
  14. Rhea- Hot Dog Food Blog says

    April 16, 2014 at 10:51 am

    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

    Reply
    • Carolyn says

      April 16, 2014 at 12:31 pm

      Yours look great. I have a PB egg recipe too! Guess spring just makes us all crave them.

      Reply
  15. Kim says

    April 23, 2014 at 1:53 pm

    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?

    Reply
    • Carolyn says

      April 23, 2014 at 2:03 pm

      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.

      Reply
      • Kim says

        April 23, 2014 at 2:12 pm

        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!!!

        Reply
        • shelley newman says

          April 24, 2014 at 7:35 am

          I am still having the same problem on my 3rd batch
          Shelley

          Reply
          • Kim says

            April 24, 2014 at 8:40 am

            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

            April 24, 2014 at 10:43 am

            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.

  16. Megan | Allergy Free Alaska says

    April 24, 2014 at 12:10 pm

    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

    Reply
    • Carolyn says

      April 25, 2014 at 5:23 am

      Thanks, Megan. These are the tastiest fat bombs I have ever made!

      Reply
  17. Karen Anthony says

    April 25, 2014 at 1:29 pm

    These turned out wonderful! Thanks, thanks!

    Reply
  18. Karin says

    April 28, 2014 at 3:07 pm

    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.

    Reply
    • Carolyn says

      April 28, 2014 at 4:46 pm

      Glad to hear that regular paper liners worked too!

      Reply
  19. Lisa @ Garnish with Lemon says

    August 25, 2014 at 8:04 am

    My husband would devour these in 10 minutes flat! Pinned.

    Reply
  20. Leslie Behringer says

    September 6, 2014 at 1:14 pm

    What us the difference between coconut butter and coco butter?

    Reply
    • Carolyn says

      September 6, 2014 at 2:57 pm

      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.

      Reply
      • Leslie Behringer says

        September 6, 2014 at 5:10 pm

        Hmmm…. I’ve been low carb for years, but I’ve never cooked with cocoa butter. Guess I’ll have to try some. 😉

        Reply
        • Carolyn says

          September 6, 2014 at 8:41 pm

          I don’t normally cook with it, I just use it for creating my own low carb, sugar-free chocolate.

          Reply
  21. A. Dale says

    September 30, 2014 at 9:28 pm

    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.

    Reply
  22. Etchbee says

    October 22, 2014 at 7:37 am

    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!!

    Reply
    • Carolyn says

      October 22, 2014 at 9:25 am

      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.

      Reply
      • Diana says

        October 9, 2015 at 8:57 am

        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.

        Reply
        • Carolyn says

          October 9, 2015 at 11:55 am

          Yes, that’s the one. Comes in a carton, right?

          Reply
  23. Daniella says

    October 26, 2014 at 5:46 pm

    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?

    Reply
    • Carolyn says

      October 26, 2014 at 5:59 pm

      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.

      Reply
  24. Sam Burrow says

    October 31, 2014 at 1:58 pm

    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!

    Reply
    • Carolyn says

      October 31, 2014 at 2:14 pm

      They must have been so fun in skull shape!

      Reply
  25. Lisa says

    December 27, 2014 at 11:28 pm

    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!

    Reply
    • Carolyn says

      December 28, 2014 at 9:21 am

      Truvia should work. Not so sure about Splenda.

      Reply
      • Lisa says

        December 28, 2014 at 11:40 pm

        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. 🙂

        Reply
  26. Laurie says

    January 6, 2015 at 8:06 am

    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!

    Reply
    • Carolyn says

      January 6, 2015 at 9:25 am

      Thank you so much, Laurie! Love hearing that my recipes are a hit.

      Reply
  27. MJ says

    January 12, 2015 at 1:41 am

    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!

    Reply
  28. Mindy says

    April 15, 2015 at 6:50 pm

    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!

    Reply
  29. Talena says

    May 9, 2015 at 1:55 am

    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!!!

    Reply
  30. Diana says

    October 17, 2015 at 5:02 pm

    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.

    Reply
  31. Julie Y. says

    February 29, 2016 at 9:27 pm

    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!

    Reply
    • Julie Y. says

      February 29, 2016 at 9:29 pm

      Feedings, not feelings. But there’s lots of those too!

      Reply
  32. Shannon says

    May 23, 2016 at 3:26 pm

    Just made these and oh my gosh , they are soooo good! They are my favorite fat bomb!

    Reply
    • Carolyn says

      May 23, 2016 at 6:06 pm

      Glad you like them!

      Reply
  33. Carol Little says

    June 4, 2016 at 12:08 pm

    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.

    Reply
    • Carolyn says

      June 4, 2016 at 5:30 pm

      Thank you!

      Reply
  34. Jan says

    June 4, 2016 at 6:43 pm

    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!

    Reply
    • Carolyn says

      June 4, 2016 at 10:35 pm

      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.

      Reply
      • Jan Lewis says

        June 5, 2016 at 12:04 am

        Okay, thank you!

        Reply
  35. Michelle bitar says

    June 11, 2016 at 3:03 pm

    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?

    Reply
    • Carolyn says

      June 11, 2016 at 4:13 pm

      No. Coconut butter and dairy butter do not have the same consistency and these would not firm up properly.

      Reply
  36. Melissa says

    July 9, 2016 at 12:02 pm

    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?

    Reply
    • Carolyn says

      July 9, 2016 at 4:23 pm

      You can certainly try it! 🙂

      Reply
  37. Carleen LeBlanc says

    July 15, 2016 at 2:30 pm

    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.

    Reply
  38. Jennifer C. says

    August 26, 2016 at 6:27 pm

    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!

    Reply
  39. A L says

    October 24, 2016 at 4:52 am

    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.

    Reply
  40. Sharon says

    December 6, 2016 at 6:05 pm

    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?

    Reply
    • Carolyn says

      December 6, 2016 at 8:54 pm

      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!

      Reply
  41. Patty says

    January 6, 2017 at 12:19 pm

    Too sweet. Taste as you go.

    Reply
  42. R kapal says

    May 7, 2017 at 8:28 pm

    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.

    Reply
  43. Myra says

    May 25, 2017 at 2:15 am

    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

    Reply
    • Carolyn says

      May 25, 2017 at 8:05 am

      Sure, that sounds fine.

      Reply
  44. Candice says

    August 9, 2017 at 9:48 am

    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.

    Reply
  45. Marcie says

    August 27, 2017 at 11:30 am

    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! 🙂

    Reply
  46. Thomas says

    October 21, 2017 at 8:05 am

    Hi Carolyn,
    Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.

    Reply
  47. Heather says

    November 3, 2017 at 11:20 am

    Anyone ever used coconut spread instead of coconut butter? That’s all I could find.

    Reply
  48. Diana Pape says

    November 3, 2017 at 2:49 pm

    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……..

    Reply
    • Carolyn says

      November 3, 2017 at 3:17 pm

      Search “dairy-free” on my blog and you will find plenty of recipes! Also search dairy free without the hyphen.

      Reply
      • Diana Pape says

        November 4, 2017 at 8:28 am

        thanks Carolyn!!!!!!!!!

        Reply
  49. Jill Roberts @ Wellness Geeky says

    December 21, 2017 at 7:53 am

    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!

    Reply
  50. Jolinda Fisher says

    December 27, 2017 at 8:31 pm

    What makes the Coconut candies so white looking?

    Reply
    • Carolyn says

      December 27, 2017 at 8:37 pm

      Coconut oil with coconut butter. They are both white.

      Reply
      • Jolinda Fisher says

        December 28, 2017 at 12:14 pm

        Oh mine weren’t so stark white but just different brands I suppose.

        Reply
        • Carolyn says

          December 28, 2017 at 1:31 pm

          Huh. What brands did you use?

          Reply
  51. Jennifer Blake says

    February 22, 2018 at 12:25 pm

    5 stars
    I think when I make these I will have some with almonds and some without. The best of both worlds!

    Reply
  52. Lindsay Cotter says

    February 22, 2018 at 6:19 pm

    5 stars
    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!

    Reply
  53. Liz says

    February 22, 2018 at 7:07 pm

    5 stars
    I love ANYTHING mounds!

    Reply
  54. Jennifer Farley says

    February 22, 2018 at 8:41 pm

    5 stars
    So simple and easy! I love them!

    Reply
  55. Erin @ Dinners, Dishes, and Desserts says

    February 26, 2018 at 10:08 am

    5 stars
    So much better than store bought!!

    Reply
  56. Tarrise says

    March 24, 2018 at 10:34 pm

    5 stars
    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

    Reply
  57. Jean says

    March 28, 2018 at 8:50 pm

    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.

    Reply
  58. Suzy says

    April 19, 2018 at 8:29 am

    5 stars
    OMG these are amazing! Saving to try.

    Reply
  59. Jennifer Farley says

    April 19, 2018 at 1:10 pm

    5 stars
    Oh my goodness, these are the best!

    Reply
  60. Jennifer Blake says

    April 19, 2018 at 7:29 pm

    5 stars
    As my tastes have changed over the years, I have a growing appreciation for all things coconut. And the chocolate on top… superb!

    Reply
  61. Cookin Canuck says

    April 24, 2018 at 5:10 pm

    5 stars
    Chocolate and coconut equals dessert perfection in my mind. Loving your low carb genius!

    Reply
  62. Bella Hardy says

    May 31, 2018 at 3:43 am

    5 stars
    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!
    .

    Reply
  63. Christina Moore says

    November 14, 2018 at 2:51 am

    5 stars
    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.

    Reply
  64. Sarah says

    February 3, 2019 at 9:22 am

    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.

    Reply
    • Carolyn says

      February 3, 2019 at 9:49 am

      Argh. yes sadly that’s the way these days. Thanks for the heads up!

      Reply
  65. Joy says

    March 24, 2019 at 12:30 am

    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?

    Reply
    • Carolyn says

      March 24, 2019 at 3:32 pm

      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.

      Reply
  66. david says

    September 12, 2019 at 10:47 am

    just so you know, it’s half the fiber minus the carbs. These are three carbs not one.

    Reply
    • Carolyn says

      September 12, 2019 at 12:31 pm

      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.

      Reply
  67. Genet Harris says

    October 20, 2019 at 4:56 pm

    Can the Coconut base be chilled and scooped out as a ball and then dipped in chocolate to make a round, ball shape ?

    Reply
    • Carolyn says

      October 20, 2019 at 5:53 pm

      No, it’s too liquid when warm and too hard when cooled.

      Reply

Trackbacks

  1. 14 Fabulous Fat Bomb Recipes - No Bun Please says:
    June 11, 2014 at 12:52 pm

    […] Better-Than-Mounds Chocolate Coconut Cups by All Day I Dream About Food […]

    Reply

Leave a Reply to Carolyn Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

My Best Cookbook Yet!

Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Keto Holiday Recipes

Low Carb Cranberry Bliss Cookie Recipe
Mini Low Carb Pumpkin Cheesecake Recipe #lowcarb #sugarfree #keto #pumpkincheesecake
Low Carb Chocolate Peppermint Ganache Pie
Keto Gingerbread Men Recipe
Low Carb Walnut Cardamom Snowballs
Keto Brown Sugar Shortbread in a stack - sugar free shortbread cookies
Low Carb Keto Gingerbread Cake Roll Recipe
Pecan Crescent Cookies on a white plate
Low Carb Butter Cookies
Low Carb Cannoli Ice Cream Recipe

Footer

All Day I Dream About Food
COPYRIGHT © 2019 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY