There are a million keto, low carb, and fat bomb chocolate recipes. For every recipe I found I was missing one ingredient or didn’t have enough of another. Some paleo/primal version used honey or something else that wasn’t in my pantry or allowed in my belly.
I just decided to try something on my own (I do that a lot) after reading so many cookbooks and recipes.
This is my version of a chocolate cup and it fits within the keto, fat fast, Atkins, low carb plan. Or, yummy just to eat on NO plan!
Although – I recommend hiding them from yourself, and husbands!
First I melted 1/2 cup of coconut oil in a pan. Then I added a stick of unsalted butter (I believe a stick is 8tbsp, but don’t quote me on that). This will certainly up your calories. After making these you could certainly use none or half a stick. The choice is yours. Be sure to track your recipe macro on a website like My Fitness Pal. (It’s free! Join me!)
Once that was melted I added 3/4c Splenda. It was all I had. Which sucked because I learned the hard way that using that much Splenda (not the 50/50 sugar kind) still adds carbs. Boo. Hiss. I need to invest in some liquid stevia everyone raves about. You can also change the amount of Splenda to suit your tastes.
Next I added 2tsp Vanilla, although I am not sure this was necessary with the Splenda.
3 tbsp. cocoa powder.
Set aside 3/4 cup unsweetened coconut flakes.
Once everything was melted I used muffin tins. I put about a tbsp. in each tin. It made 16. Then I sprinkled a pinch of coconut flakes on the top of each one. Cooled in fridge. Stored in freezer.
They end up being 2 net carbs each.
My husband isn’t much of a sweet eater. But he gobbled these up in a nanosecond. They were amazing.
I am going to experiment with the recipe a bit.
- ½ cup coconut oil
- 1 stick unsalted butter
- ¾ c stevia powder
- 2 tsp vanilla
- 3 tbs cocoa powder
- ¾ cup unsweetened coconut flakes
- Melt the coconut oil in a pan.
- Add the stick of butter.
- Once the two are melted and mixed, add the stevia powder.
- Then add the vanilla and the cocoa powder. Mix well.
- Using a non stick muffin tin add about 1 tbsp of the mixture to each tin.
- Sprinkle with a pinch of coconut flakes.
- Put in refrigerator and allow to harden.
- Once hard they should just pop out when you turn the pan upside down.
- Repeat the process with remaining mixture.
- Store in the fridge, they do melt quickly.
|Nutrition Facts Calculated with the Recipe Calculator on MyFitnessPal|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 15 g||23 %|
|Saturated Fat 12 g||58 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 15 mg||5 %|
|Sodium 1 mg||0 %|
|Potassium 17 mg||0 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 1 g||4 %|
|Sugars 1 g|
|Protein 1 g||1 %|
|Vitamin A||4 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Self proclaimed foodie. Guinness drinking, tattoo rocking, Oklahoma girl living in a Michigan world. I want to taste all life has to offer, in and out of the kitchen.