If you are a dark chocolate fiend you may well be singing my praises until the end of time, starting a couple minutes after you’ve popped the first one of these into your mouth. Taste testers instantly fell deeply in love with me the instant they had one. So be careful who you give them to. To say people love these would be a huge understatement.
Many, many people have had a mostly horrible time with fat bombs. A lot of the recipes out there don’t work, or the result is grainy, or they simply don’t taste good. So very many people are super excited about the perfectly smooth, pure chocolate taste that these Chocolate Butter Cups leave you with.
These Chocolate Butter Cups are super simple and fast to make, and they taste like something you’d get at a fancy-pants chocolate store. They do need to be kept in the freezer, and do become melty to the touch once they’re out at room temperature. Don’t say I didn’t warn you.
As with all fat bombs, bear in mind that they are intended to be eaten as part of a meal, rather than a random treat. If you need a little infusion of extra fat to meet your goals, add one or two of those as dessert straight after your main meal.
I recommend using a very small mold to make them in. This way you can far more easily control your intake. It’s way easier to eat second small one if one is not enough, but if you only have large ones you might inadvertently overindulge. Small is beautiful in the world of fat bombs! Check out the Top Recipe Tips with the recipe for alternative things to use as molds.
Your non-KETO friends and family will never believe you get to eat these. They taste better than the majority of regular chocolate things out there. GO, Ketonians!
Chocolate Butter Cups
Author: Carrie Brown | Prep time: 0 mins | Cook time: 10 mins | Total time: 10 mins | Serves: 30 (depending on your mold)
What You Need
- 8 oz. / 225g unsalted butter
- 1 ½ oz. / 45g powdered xylitol OR 2 oz. / 55g powdered erythritol OR 3 oz. / 80g allulose
- ½ oz. / 15g cocoa powder
- 2 oz. / 55g 100% unsweetened chocolate, finely chopped
What You Do
- Put the butter in a small pan over a low heat. Sieve the powdered sweetener and then the cocoa powder directly into the pan to make sure there’s no lumps, and then stir until the butter is melted and sweetener and cocoa powder are completely dissolved.
- Add the chopped chocolate and stir until chocolate is completely melted and mixed in.
- Transfer to a jug and carefully pour into silicone molds that are standing on a cookie sheet.
- Carefully carry the cookie sheet to the freezer and put in the freezer on a level surface.
- Allow to freeze – at least 1 hour before enjoying. Once frozen, remove from the molds and store in an airtight container in the freezer.
- Either eat straight from the freezer or leave to warm up for a minute before eating. These melt very easily.
Top Recipe Tips
- Keep the heat low to make sure the butter doesn’t get too hot and separate.
- If you don’t have silicone candy molds, you can also use simple mini cupcake liners, or a flexible ice cube tray.
- If you don’t have or can’t get powdered xylitol / erythritol you can pulverize granular in a high-speed blender. You won’t get it as fine as commercially powdered xylitol / erythritol, but it’ll do.
- If you choose to use erythritol, please note: there is a slightly gritty mouth feel, and a bit of an aftertaste / cooling effect. They don’t taste quite as awesome as the xylitol version.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
Sahara PirieCan coconut oil be subbed for the butter – for those of us that can’t do dairy?
carrieYes! They might be meltier once out of the freezer. Also: Hi Lovely!!
Spencer KoperaSometimes when I make these, when they go in the freezer, I get a layer of butter at the top. I’ve made them the exact same way 4 times now and had varying levels of butter layer, with one perfect batch. I’m using super low heat. Any idea what could be the problem?
BradJust whipped this recipe up. The batch is in the freezer now. So very anxious to give them a try. I just plain allulose instead of powdered allulose. I put the allulose through a sieve before melting to make sure there were no large pieces. Carrie, the recipe says powdered xylitol, powdered erythritol or allulose. Is it recommended to use Powdered allulose? It was a little unclear given that the word powdered was used with the other two sweeteners but not with allulose.