Keto Chocolate Blueberry Cups
These chocolate blueberry cups use fresh blueberries and lots of healthy fats, so you can feel good about a nice treat during the day. Coconut oil is mixed with raw cacao powder to make a chocolate layer for the top and bottom of the cup. Culinary grade cocoa butter and blueberries are blended together to make a delicious blueberry center. Add sweetener to taste to both layers. I like mine on the less sweet side and I used those measurements in the recipe.
How to Make It
Step 1
Mix coconut oil with the cacao powder. If it’s not smooth, place this mixture into the microwave for a few seconds until melted. Add 2 ½ teaspoons of the sweetener.
Step 2
Evenly divide half of the chocolate to the bottom of six standard cupcake liners and freeze until firm.
Step 3
Next, add blueberries and cocoa butter to a large bowl or tall microwaveable cup. Heat on HIGH for 45 seconds to 1 minute until mixture is bubbling and has thickened. Place in the fridge to let cool.
Step 4
Once mixture is cooled and first chocolate layer is firm, add the blueberry layer and divide it evenly among the cups. Freeze again for a several minutes until firm.
Step 5
Using the remaining chocolate, divide on top of each of the six cupcake liners. Be sure to spread the chocolate into each cup before moving forward because the chocolate will freeze and you will not be able to spread it! Freeze until firm!
Ingredients
- Coconut Oil – 6 tablespoon
- Cacao Powder Raw Chocolate Powder Certified Organic by Navitas – 2 tbsp
- The Ultimate Icing Sugar Replacement by Swerve – 2-½ tsp
- Blueberries – ½ cup, whole pieces
- Oil Vegetable Cocoa Butter – 2 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 2-½ tsp