Keto Vegan Cacao Chocolate Cups

Think of these as the ultimate vegan Keto fat bomb! This is an excellent Keto cacao butter recipe that is simple and straightforward. It also is a blank canvas for a variety of other flavors and additional fats that can be added to make it your own. Organic cacao butter is melted and blended with powdered sweetener, dark cacao butter, and a pinch of salt to make it addictive. They are then filled into silicone cupcake liners and chilled until hard. Eat them like a fat bomb to help hit your macros and keep you satisfied.

What kind of cacao butter should I use?

Organic cacao butter has a beautiful flavor, so stick to organic, if possible. Cacao butter comes in different forms, but the wafer or cubed versions are the easiest to meltdown.

What other fats can I add to this?

You can add coconut oil in a 1:1 ratio replacing some of the cacao butter. For example, you can take out 2 oz of cacao butter and replace it with coconut oil instead. The coconut oil will give the fat bomb a softer texture and will make it easier to eat. Divide these up into six liners, so they are thicker and easier to handle. However, if you like a crunch and a snap to your chocolate, stick to 100% cacao butter and divide them up into 12 liners so they are on the thinner side and more comfortable to eat. I have also divided 100% cacao butter chocolate cups into six liners for a thick and ultra crunchy treat and enjoy them both ways.

Can I add toppings?

Certainly! A sprinkle of pink Himalayan sea salt on top would be delicious! Freeze-dried fruit like mango or strawberries would be delicious or thick, toasted coconut flakes. Feel free to mix things into the chocolate mixture like toasted sliced almonds or crushed walnuts.

What flavorings can I add?

Mint extract, almond extract, banana extract, rum extract are all fun flavors you can add that would make these chocolate cups different.

Do I have to use dark cocoa powder?

No, you can use regular cocoa powder, but dark cocoa powder (which is alkalized) yields the richest, darkest color and flavor.

Can I use other sweeteners?

Yes! Liquid stevia would work well here, other than that stick to powdered, not granulated erythritol as it blends and dissolves the best.

What if I don’t have silicone cupcakes liners?

You do not have to own silicone cupcake liners to make this recipe. You can use regular paper cupcake liners too. If you have other silicone molds, feel free to use those to make these into fun shapes.

How can I serve the Keto vegan cacao butter cups?

These would be delicious with a Dalgona coffee whose recipe you can find here: https://www.carbmanager.com/recipe/Keto-dalgona-coffee

Net Carbs

0.6 g
Fiber

0.3 g
Total Carbs

3.5 g
Protein

0.3 g
Fats

14.3 g

133 cals

Quantity

Serving Size

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Raw Cacao Butter by Sunfood

6 ounce
100% Cocoa Special Dark by Hershey's

3-½ tbsp
The Ultimate Icing Sugar Replacement by Swerve

3-½ tablespoon
Vanilla Extract

½ teaspoon

Step 1

In a double boiler, add a couple of inches of water to the bottom pot and bring it to a boil. If you do not have a double boiler, you can use any small saucepan filled with a couple of inches of water and place a heatproof glass bowl on top of it. Fill the top of a double boiler with the cacao butter wafers or cubes (whatever you are using). If not using a traditional double boiler, fill the heatproof glass bowl with the cacao butter. Heat the cacao until melted, stirring occasionally. Once completely melted, remove the butter from the heat.
Step 2

Add in the cocoa powder, Swerve, and vanilla extract. Stir well with a small whisk until all the lumps are incorporated. The sweetener tends to fall to the bottom of the mixture so be sure to give it a good stir right before dividing it into the liners.
Step 3

Ready a rimmed baking sheet with silicone cupcake liners. Pour the chocolate into 12 silicone or paper cupcake liners. Refrigerate until chilled and firm before removing from the liners.
Step 4

Store solid Keto vegan chocolate cups in a freezer bag in the fridge. If you store it in the freezer they will last longer and be harder to munch on, but still so delicious!