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prep time
30 min
cook time
0 min
ready time
30 min
Low Carb Tahini Butter Chocolate Cups
These tahini butter cups are super easy to make and can be ready in as little as a half hour. They are the perfect treat to satisfy your sweet tooth and require almost no prep. Simply melt some dark chocolate (use 85% or higher to limit carbs -- I use Theo brand 85%) and then layer chocolate and tahini butter in a cupcake liner and freeze! Top with sesame seeds and unsweetened coconut flakes (I love Let's Go Organic's brand because they offer a toasted, unsweetened version) to make them extra pretty. Store them in the fridge so they are extra cold and delicious.
Net Carbs
8.2 g
Fiber
3.8 g
Total Carbs
12 g
Protein
3.6 g
Fats
15.7 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pure 85% Dark Chocolate Non Gmo by Theo
4-½ ounce
Seeds, Sesame Butter, Tahini, From Roasted And Toasted Kernels (most Common Type)
6 teaspoon
Sesame Seeds
1 teaspoon
Unsweetened Toasted Coconut Flakes by Let's Do Organic
1 tbsp
Recipe Steps
steps 4
30 min
Step 1
Line a cupcake tin with 6 cupcake liners.Step 2
Melt chocolate in a microwave proof bowl in 30 second increments until completely melted. Add 1 teaspoon chocolate to each liner. Freeze for 5 minutes.Step 3
Add 1 teaspoon of tahini to each cupcake liner and freeze for 15 minutes.Step 4
Evenly divide the rest of the chocolate between each liner, topping the tahini. You may need to add part of the chocolate, freeze, and then finish topping the cups to create a smooth chocolate top. Sprinkle sesame seeds or coconut flakes on top of the melted chocolate. Freeze until you’re ready to eat them!
Comments
TimeTested2121 8 months ago
I used natural peanut butter instead of tahini. Home made Reese's PB cup. Is there a way to adjust recipe for macro counting?
DebH2023 7 months ago
Yes, just save recipe to your recipes and then you can edit/customize and get macros automatically adjusted for you.
LizPepper 2 years ago
These taste OK but not my favorite. I'll try with peanut butter next time. Make sure to thaw for 5 minutes before eating it.
Wordsmithist 3 years ago
Simply delicious. This has been the single best change since I rejoined Carb Manager; they have so much more variety in the desserts section. Kudos!
StellarRadish613557 3 years ago
Not sure if my tahini is more runny than that in the recipe, but I'm having a hard time getting the tahini fully covered and then into my mouth without it getting everywhere! Alternately, completely frozen, I feel like I'm missing out on the rich chocolate flavor (not a fan of frozen chocolate). I used bake believe chocolate chips, about 2tbsp erythritol, and added about 4tbsp coconut oil. Portioned these into mini cup silicone molds (made 18 instead of 6). Will make again, but probably with cashew or almond butter (or maybe mix some coconut oil with the tahini to solidify it at fridge temperature...)
SplendidAvocado917536 3 years ago
And where can I find the Seeds, Sesame Butter, Tahini from Roasted and Toasted Kernels?
FantasticCauliflower874132 2 years ago
My local Walmart has Tahini
Wordsmithist 3 years ago
It's only two items: Sesame seeds and Tahini butter. You can find them pretty much everywhere but especially in a market that sells Middle Eastern foods.
Highway2hotbod84 3 years ago
It’s the long version…they should’ve just said Tahini 🤪
Lisaag 4 years ago
I LOVE these! I added coconut oil and cocoa (2 TBLS each) and 1/4 cup cacao powder to chocolate bar melt. Will double next time!!
Amy_O 4 years ago
This is great additional info. I have some pure cocoa solids, so I think I’m going to try to use that with an as-yet-undetermined sweetener. Probably stevia drops.