Your favorite combination of mint and dark chocolate, in a perfect, bite-size keto cup. Serve with tea or coffee for guests, or sprinkle with sugar-free edible glitter and wrap in a festive box for a keto gift that everyone will love.
November 9 2021 recipe by Kim Caruk, photo by Lenka Selinger in Recipes, Dessert
Your favorite combination of mint and dark chocolate, in a perfect, bite-size keto cup. Serve with tea or coffee for guests, or sprinkle with sugar-free edible glitter and wrap in a festive box for a keto gift that everyone will love.
USMetric
20 servingservings
Ingredients
Chocolate layer
- 4 oz. (4⁄5 cup) 110 g (200 ml) sugar-free dark chocolate
- 3 tbsp 3 tbsp coconut oil
Mint filling
- 2 oz. 55 g coconut oil
- 3 oz. 85 g coconut butter
- 2 tbsp 2 tbsp powdered erythritol
- 2 tsp 2 tsp peppermint extract
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Making low carb simple
Instructions
Instructions are for 20 servings. Please modify as needed.
Line a mini muffin tray with mini-muffin liners (you can double up to make them more stable). Set aside.
Combine half of the chocolate and half of the coconut oil in a microwave-safe container. Heat in 30-second bursts, stirring after each burst until completely melted.
Evenly distribute the chocolate amongst the prepared liners.
Refrigerate chocolate-filled liners for 30 minutes.
Meanwhile, add all mint-filling ingredients to a microwave-safe container. Microwave in 30-second bursts, stirring in between each burst, until melted and smooth.
Remove tray from the fridge, evenly divide mint mixture over chocolate layer. Refrigerate for a further 15 minutes or until set firm.
Melt the remaining chocolate and coconut oil in the microwave in 30-second bursts until melted and smooth. Divide evenly over the mint layer.
Refrigerate mint slices for at least 1 hour. Once firm, remove mint slices from muffin liners.
Storing
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 weeks.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Kim Caruk's book, Fat Bombs – Deliciously Sweet Treats.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
3 comments
- 14 comments removed
15
mickiroks23
February 21 2022
Is there an alternative for coconut butter?
Reply: #16
16
Reply to comment #15 by mickiroks23
Kerry Merritt Team Diet Doctor
February 21 2022
Is there an alternative for coconut butter?
You could use another low-carb nut butter, such as almond butter or peanut butter, however this will change the macros for the recipe.
17
Sandra Hunt
April 19 2023
Hi
I made this recipe two days ago and they were delicious (used cashew butter as could not find coconut butter). However the top layer of chocolate completely melted all over the plate after they had been out of the fridge for about 20 minutes. I followed the recipe exactly, so please let me know what I did wrong. Interestingly I had too much mint filling and about 6-8 cups had only the chocolate bottom and the mint filling on top - the bottom chocolate did not melt at all.
Thanks for your help.
