These delicious keto chocolate cups are filled with sugar free marshmallows and caramel sauce. Fun to make and fun to eat! This post is sponsored by ChocZero.
Recipe inspiration is an interesting thing. Most of the time, I search out ideas from sites like Pinterest or Instagram. Sometimes a reader sends me an idea I just can’t pass up.
And sometimes an idea strikes out of the blue, as if from the heavens above. It arises, fully formed, like Athena from Zeus’s head. Does that sound too grand for a keto dessert recipe?
Well, one bite of these Keto Mallow cups and I dare you not to think it was divine inspiration! If you love my Keto Peanut Butter Cups, I know you will love this recipe.
Why these Keto Cups are so great
I am not kidding when I say that these came to me in a dream. I woke up one day last week with them in my head. And I was so jazzed about the idea, I set about working on them almost immediately.
These keto cups do take a little patience to make, because you have to freeze them several times to help things set. But the results are chewy and satisfying and beyond delicious. They are the keto candy recipe you didn’t know you were missing.
I used ChocZero chocolate and their new marshmallows for this recipe. And then I used my own delectable keto caramel sauce. But you could also use their sauce or try it with their raspberry jam instead!
Feel free to play with this recipe to suit your tastes!
Use code FOODDREAMER for 10% of all ChocZero products!
Ingredients you need
- Sugar-free chocolate: I used ChocZero dark chocolate chips. But any good keto chocolate will do.
- Cocoa butter: I always recommend melting keto chocolate with a little cocoa butter to help thin it out and melt more smoothly. You can also use a little coconut oil but the chocolate cup will be much more melty at room temperature.
- Keto marshmallows: ChocZero makes spectacular sugar free marshmallows but I you don’t have access to those, you can use my sugar-free marshmallows.
- Butter: I melted the marshmallows with a little butter and some water to make a softer filling.
- Caramel sauce: Nothing compares to my homemade sugar-free caramel sauce, in my opinion. But you could also use the ChocZero sauce, or you could use some of their delicious raspberry jam.
Step by Step Directions
1. Melt the chocolate: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth. Remove the pan from heat but keep the bowl over the pan.
2. Paint the cups: Add about 1 teaspoon of the chocolate mixture to the bottom of each cup and use a small spoon to spread over the bottom and up the sides. Make sure each cup is well covered. Freeze until firm, about 15 minutes.
3. Melt the marshmallows: In a large saucepan over medium low heat, combine the marshmallows, butter, and water. Stir until melted and smooth. Spoon about 1 tablespoon of the marshmallow mixture into each cup and return to the freezer for at least 30 minutes.
4. Make the caramel: Prepare the caramel sauce as directed in the recipe and let cool to room temperature. It should still be liquid but not hot. Spoon caramel sauce over the marshmallow, filling almost to the top of the cup. Return to the freezer for another 30 minutes.
5. Top with chocolate: Rewarm the remaining chocolate until melted and spoon over the top of each cup, spreading to cover the filling. Refrigerate or freeze until completely set.
Expert Tips
Always use a double boiler when melting keto friendly chocolate, as the gentle heat helps prevent seizing. I find that milk chocolate tends to melt more thickly and be more prone to seizing, so keep that in mind as well.
Don’t add the melted marshmallows to the cups when it’s still quite hot, as it will melt the chocolate coating. Same goes for the caramel sauce!
Homemade Marshmallow Option: I know ChocZero isn’t available to everyone, so you do have the option to make your own keto marshmallows with my recipe. You will likely need no more than a half batch and you will want to chop them into small squares so that you can measure them out properly.
Frequently Asked Questions
Each cup has 6.8g of carbs and 4.9g of fiber. That means each cup has only 1.9g net carbs.
Store these keto cups in an airtight container on the counter for up to a week, or in the fridge for up to two weeks. You can also keep them frozen for several months.
Keto Mallow Cups Recipe
Equipment
Ingredients
- 5 ounces sugar free dark chocolate
- 3/4 ounce cocoa butter
- 90 grams sugar free marshmallows (about 2 cups), (see recipe notes)
- 2 tbsp butter
- 3 tbsp water
- 2/3 recipe keto caramel sauce
Instructions
- Set 18 mini silicone muffin cups into a mini muffin pan. You can also use parchment cups, but they are trickier to work with.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth. Remove the pan from heat but keep the bowl over the pan.
- Add about 1 teaspoon of the chocolate mixture to the bottom of each cup and use a small spoon to spread over the bottom and up the sides. Make sure each cup is well covered. Freeze until firm, about 15 minutes.
- In a large saucepan over medium low heat, combine the marshmallows, butter, and water. Stir until melted and smooth. (If using ChocZero marshmallows, the mixture will be quite sticky and you will need to return to low heat every so often).
- Spoon about 1 tablespoon of the marshmallow mixture into each cup and return to the freezer for at least 30 minutes.
- Prepare the caramel sauce as directed in the recipe and let cool to room temperature. It should still be liquid but not hot. If you already have some prepared, re-warm it to a liquid consistency.
- Spoon caramel sauce over the marshmallow, filling almost to the top of the cup. Return to the freezer for another 30 minutes.
- Rewarm the remaining chocolate until melted and spoon over the top of each cup, spreading to cover the filling. Refrigerate or freeze until completely set.
Notes
Nutrition
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When I was a girl, Mallow Cups used to be one of my favorite candies. You got coins printed on the cardboard inside the wrapper. Each coin was worth from 1 cent to 50 cents. When you had collected 500 cents worth, you sent them in and got 10 candy bars! I’ve not eaten them in many years, but I’d like to try these especially for the nostalgia factor.
If we use your marshmallow recipe, can we just make the recipe and put it in the chocolate cups straight from the mixing bowl, or do they have to set fully first, and then melt them for this recipe? Just seeing if I can save a step.
So, I’m not a ‘huge’ Mallow Cup fan (which is heresy around here), but my husband loves them–my daughter gives him a 5# box for Christmas, but that’s because we live just outside of Altoona, the home of Boyer Candy, maker of mallow cups LOL. So, I’ve decided to try to make these for myself, and see if he’ll eat them (he’s not a keto man). I’ll let you know what the verdict is, just waiting for my marshmallows
Be still my heart!!!
I have been choco-dipping the Choczero marshmallows, but reading your recipe made me gasp!
One question: when you say we can use the Choczero caramel sauce, do you mean their caramel syrup, that comes in a bottle, not a jar?
I cannot find a caramel sauce on their site, only a hot fudge sauce…
No, they had a sauce for a while. Maybe they got rid of it already??? Or maybe it’s just sold out. Sorry about that! But mine is so easy to make…
Thanks C! I will make yours for sure, bc it IS easy😘😘😘😘
These look enticing! I would like to make them with choc zero white chocolate. Do you think i could just sub for volume of the chocolate and cocoa butter? Thanks!
You still need the cocoa butter to melt it properly… keto white chocolate is even more finicky than the dark or milk chocolate.