Eco-Keto Coconut and Chocolate Cookie Cups

If you love the combination of chocolate and coconut, you will definitely love this Keto dessert recipe! Ground almonds, coconut oil and a few extra simple ingredients form a crunchy biscuit base, while coconut butter and coconut cream fills the centre and dark chocolate tops it all off. You can adjust the sweetness to your liking by adding more or less erythritol or sweetener of choice.

This batch makes 12 cookie cups and can be enjoyed as part of an Eco-Keto diet plan since there are zero animal-based ingredients. With 24g fat and 2g net carbs per cup they will satisfy your sweet tooth while keeping you in ketosis. Double win!

What is cocoa mass?

Pure cocoa mass is also known as cocoa paste or cocoa liquor. It's a nutrient-dense mass made from the cacao bean and is bursting with antioxidant flavonoids.

If you don't have pure cocoa mass, you can use stevia-sweetened dark chocolate instead and omit the extra sweetener or try making it with unsweetened cocoa powder.

Can I substitute ingredients?

If you don’t have coconut butter, this can be easily home-made by blending desiccated coconut until a paste forms. Or substituting with the coconut cream dry blocks found in most supermarkets.

For a different flavor variation you can switch out the coconut layer for peanut butter or almond butter.

Do I need any special equipment to make these?

For best results, make this Keto dessert in BPA free silicone cupcake liners as they will be easier to remove once set as well as being a more eco-friendly and sustainable option as you can use them again and again. If you don’t have silicone cases, you can also use standard paper liners.

How do I store them?

Best kept in an airtight container in the fridge. Since there are no perishable ingredients, they will last for 7-10days.

Net Carbs

2.2 g
Fiber

1.2 g
Total Carbs

8.7 g
Protein

4.1 g
Fats

19.8 g

206 cals

Quantity

Serving Size

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Organic Blanched Ground Almond Flour

5 oz
Coconut oil

2.5 oz
Erythritol

2 oz
Salt, sea salt

0.13 tsp
Coconut Butter

2 oz
BARISTA French Vanilla 1 Litre Zero Calorie Sugar Free Coffee Syrup

4 tsp
Coconut cream (liquid from grated meat)

3 tbsp
Almond Extract

0.25 tsp
Cocoa/Cacao Mass/Paste/Liquor

2 oz
Vanilla extract

0.5 tsp

Step 1

Preheat the oven to 180C/ 350F. Line a baking tray with cupcake liners. Add the ground almonds, coconut oil, erythritol and sea salt to a large mixing bowl. Use your hands or a spatula to combine until it resembles coarse breadcrumbs.
Step 2

Place approx 20g/0.7oz of crust mixture into each cupcake liner and press down with the back of a spoon. Use a fork to prick some holes in the dough. Bake in the centre of the oven for 15-20 minutes until golden. The bases will still be soft when they come out of the oven so don't be tempted to over-cook as they will firm up when cooled. Place on a wire rack to cool.
Step 3

Prepare the coconut layer. In a blender or food processor, blend the coconut butter, coconut cream, sugar free syrup and almond extract (if using), until a thick paste forms. Evenly spread over each biscuit base. Let chill in the fridge while you prepare the chocolate layer.
Step 4

Place a heat-proof bowl on top of a small pan with an inch of water (also known as a bain-marie). Ensure the bottom of the bowl does not come into direct contact with the water. Over medium heat, melt the cocoa mass paste and mix in the vanilla extract, remaining tablespoon coconut oil and remaining 2 tsp sugar-free syrup until a smooth consistency is achieved.
Step 5

Place a spoon of the chocolate mixture over each of the coconut layers. Level the tops with the back of a spoon and sprinkle some desiccated coconut into the melted chocolate to garnish. Let chill in the fridge for an hour to set.
Step 6

Remove from all the silicone cases ready for serving. For best results, store in an airtight container in the fridge. Each cup should weigh approx 37g/1.3oz.