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.
Nutrition
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.
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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.
Argh. yes sadly that’s the way these days. Thanks for the heads up!
Can I use regular butter instead of coconut butter and cocoa butter?
No, they wouldn’t be solid at room temperature.
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.
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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Chocolate and coconut equals dessert perfection in my mind. Loving your low carb genius!
As my tastes have changed over the years, I have a growing appreciation for all things coconut. And the chocolate on top… superb!
Oh my goodness, these are the best!
OMG these are amazing! Saving to try.
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.
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
So much better than store bought!!
So simple and easy! I love them!
I love ANYTHING mounds!
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!
I think when I make these I will have some with almonds and some without. The best of both worlds!
What makes the Coconut candies so white looking?
Coconut oil with coconut butter. They are both white.
Oh mine weren’t so stark white but just different brands I suppose.
Huh. What brands did you use?
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!