Keto Chocolate Sunflower Butter Cups

Everyone has had a chocolate peanut butter cup, but what about a sunflower butter cup? Sunflower butter is similar to peanut butter in that it’s thick, creamy, and nutty. You can use it just like peanut butter as a spread or in baking. In this case, you’ll sweeten your sunflower butter with Keto sweetener to make a deliciously rich filling. You’ll use sugar-free chocolate chips to make the chocolate cups, then press the sunflower butter filling into each cup while the chocolate is melted. Finally, put the dessert in your freezer to set. These chocolate sunflower butter cups are rich and sweet. They can make a yummy frozen treat or can be kept in your refrigerator as a cool dessert.

How to measure sugar-free chocolate chips

If you enjoy baking, you may have noticed many brands of sugar-free chocolate chips measure their serving sizes by the number of chocolate chips instead of weight. Who wants to count out individual chocolate chips? Don’t worry, sugar-free chocolate chips usually weigh out to about ½ an ounce per 60 chips. Instead of counting out chips, just weigh them instead!

Tools you’ll need to make the recipe

It will help you to have a couple of special tools in the kitchen for this recipe. A stand mixer is best to make the filling, but you could also use a hand mixer. If you don’t own one, invest in a rubber spatula for baking. Rubber and silicone tools will make it easy to work with messy ingredients like melted chocolate. Speaking of silicone, a silicone mold will make baking and freezing easier.

Is sunflower seed butter better than peanut butter?

Sunflower seed butter has about 1 gram fewer carbs per tablespoon than peanut butter. It has more fat per tablespoon too. Sunflower seeds are known to be rich in vitamins and nutrients that are good for heart health and hormone health. Peanut butter tastes pretty good, but you can make your Keto sunflower butter cups a healthier option when you make the switch.

Net Carbs

4.9 g
Fiber

8.3 g
Total Carbs

21.5 g
Protein

3 g
Fats

17.3 g

190 cals

Quantity

Serving Size

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Butter, unsalted

6 tbsp
Sunflower butter, unsalted

0.25 cup
Powdered Erythritol (Icing Sugar)

3 tbsp
Dark Chocolate Chips (Keto-friendly)

1440 chips
Coconut oil

1.5 tsp

Step 1

Blend room temperature butter in a stand mixer until it’s soft and creamy. Scrape down the bowl with a spatula as needed. Once the butter is lump-free, blend in sunflower butter and powdered erythritol.
Step 2

Transfer the mixture to your freezer for about 10-15 minutes. Once the sunflower butter filling has firmed up, scoop it into ½-tablespoon portions onto a lined sheet tray. Return the portions of sunflower butter filling to the freezer to keep for later.
Step 3

Grab either your silicone molds or cupcake liners and have them ready on your countertop. Melt the chocolate chips and coconut oil together in a double boiler on your stove*. When the chocolate is melted, fill each mold with about 1 tablespoon of chocolate. *Please note approximately 120 chocolate chips = 1 ounce. Measure by weight.
Step 4

Let the chocolate cool in place for about 60 seconds, then place a frozen sunflower butter drop in the center of each mold. While the sunflower butter is still frozen, spoon the remaining chocolate into each mold to cover the filling. Smooth the tops over, especially if using a silicone mold since the tops will actually be the bottoms of the chocolate cups.
Step 5

Place the chocolate cups in your freezer to firm up for at least 1 hour. After an hour, you can remove the chocolate cups from the silicone molds or paper liners depending on what you used. Keep the cups in your freezer or refrigerator until you eat them.