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:
- 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
- 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.
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!
Jennifer Farley says
Oh my goodness, these are the best!
Suzy says
OMG these are amazing! Saving to try.
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.
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
Erin @ Dinners, Dishes, and Desserts says
So much better than store bought!!
Jennifer Farley says
So simple and easy! I love them!
Liz says
I love ANYTHING mounds!
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!
Jennifer Blake says
I think when I make these I will have some with almonds and some without. The best of both worlds!
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?
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!
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!!!!!!!!!
Heather says
Anyone ever used coconut spread instead of coconut butter? That’s all I could find.
Thomas says
Hi Carolyn,
Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.
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! 🙂
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.
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.
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.
Patty says
Too sweet. Taste as you go.