Coconut Butter Cups

If you are on a Keto diet, it is sometimes a struggle to eat enough good fats in your diet. Snacks are the hardest for me, because it seems most snacks foods are carb heavy.

Enter Fat Bombs. These are small items that are filling, full of good fat, and low on carbs. Great for those snacks between meals.

Macro Nutrients (per serving)

Fat26 g
Protein3 g
Carbs0.5 g

Coconut Butter Cups
Prep Time
10 mins

This recipe was found on

Servings: 4 servings
  • 4 tbsp Cocoa Powder
  • 4 tbsp Coconut Oil
  • 2 tbsp Erythritol
  • 1 pinch Salt
  • 4 tsp Coconut Butter
  1. Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.

  2. If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You'll see the butter starting to become very soft along the edges of the jar.

  3. Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you'll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.

  4. When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.

  5. Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!

I used a little too much salt (1/4 tsp) and our Coconut Butter Cups weren’t as sweet as we hoped, but still edible.

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