Eco-Keto Coconut and Chocolate Cookie Cups Recipe

Desserts
Gluten Free
Snacks
Vegan
Vegetarian
4.7/5
(2966 reviews)
Eco-Keto Coconut and Chocolate Cookie Cups
Zylo Recipes

Description

Imagine biting into a delightful chocolate coconut cup, where each layer offers a unique texture and flavor. Start with the base: a crisp and satisfying blend of almonds and coconut, providing a lightly sweet and nutty foundation. This base gives way to a lusciously creamy coconut butter filling, its smooth texture melting in your mouth, delivering an intense burst of tropical coconut flavor that is both comforting and exotic.

Crowning this creation is a generous layer of rich dark chocolate. The slightly bitter edge of the dark chocolate perfectly balances the sweetness of the coconut and almond layers, creating a harmonious blend of flavors that dance on your palate. These delightful cups are incredibly versatile, allowing you to adjust the sweetness to your personal preference.

Whether you prefer a more intense dark chocolate experience or a sweeter, more decadent treat, you can easily modify the recipe to suit your taste. With a yield of 12 individual cups, they are perfect for sharing with friends and family, or for keeping on hand as a satisfying treat throughout the week. For those seeking a plant-based indulgence, these cups are an excellent choice.

Free from any animal-derived ingredients, they offer a guilt-free way to enjoy a sweet treat without compromising dietary preferences. The combination of healthy fats and minimal carbohydrates ensures that you can indulge your sweet cravings without any regrets. While the recipe calls for pure cocoa mass for the chocolate topping, feel free to experiment with alternatives such as your favorite dark chocolate or even unsweetened cocoa powder, depending on your preference and what you have available.

Similarly, you can easily make your own coconut butter by blending desiccated coconut until it reaches a smooth and creamy consistency. Alternatively, you can use store-bought coconut cream blocks, offering convenience without sacrificing flavor. Don't hesitate to get creative with other nut butters, such as peanut or almond, in place of the coconut butter for a different flavor profile.

The possibilities are endless, allowing you to create your own signature version of these delectable chocolate coconut cups. For easy removal and serving, consider using silicone cupcake liners. These cups can be stored in the refrigerator in an airtight container for up to 7-10 days, ensuring that you always have a delicious and satisfying treat within reach.

Preparation Time

Prep Time
1 h 15 min
Cook Time
15 min
Total Time
1 h 30 min

Nutrition Information

Per 1 serving serving
C
Calories
300 Kcal

C
Carbs
7 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
27 g
Saturated Fats 22 g
Unsaturated Fats 3 g

Cholestrol 75 mg
Sodium 100 mg
Potassium 150 mg
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Ingredients

    1.
    Organic Blanched Ground Almond Flour
    Organic Blanched Ground Almond Flour
    5 oz
    2.
    Coconut oil
    Coconut oil
    2.5 oz
    3.
    Erythritol
    Erythritol
    2 oz
    4.
    Salt, sea salt
    Salt, sea salt
    0.13 tsp
    5.
    Coconut Butter
    Coconut Butter
    2 oz
    6.
    BARISTA French Vanilla 1 Litre Zero Calorie Sugar Free Coffee Syrup
    BARISTA French Vanilla 1 Litre Zero Calorie Sugar Free Coffee Syrup
    4 tsp
    7.
    Coconut cream (liquid from grated meat)
    Coconut cream (liquid from grated meat)
    3 tbsp
    8.
    Almond Extract
    Almond Extract
    0.25 tsp
    9.
    Cocoa/Cacao Mass/Paste/Liquor
    Cocoa/Cacao Mass/Paste/Liquor
    2 oz
    10.
    Vanilla extract
    Vanilla extract
    0.5 tsp

Instructions

    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.
    2.
    Place approximately 20g/0.7oz of the 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 center 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.
    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.
    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 of coconut oil, and remaining 2 tsp sugar-free syrup until a smooth consistency is achieved.
    5.
    Place a spoonful 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.
    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 approximately 37g/1.3oz.