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Keto Chocolate Sunflower Butter Cups
How to Make It
Step
Recipe Steps steps 5 1 h 40 min
Step 1
Blend room temperature butter in a stand mixer until it’s soft and creamy. Scrape down the bowl with a spatula as needed. Once the butter is lump-free, blend in sunflower butter and powdered erythritol.
Step 2
Transfer the mixture to your freezer for about 10-15 minutes. Once the sunflower butter filling has firmed up, scoop it into ½-tablespoon portions onto a lined sheet tray. Return the portions of sunflower butter filling to the freezer to keep for later.
Step 3
Grab either your silicone molds or cupcake liners and have them ready on your countertop. Melt the chocolate chips and coconut oil together in a double boiler on your stove*. When the chocolate is melted, fill each mold with about 1 tablespoon of chocolate. *Please note approximately 120 chocolate chips = 1 ounce. Measure by weight.
Step 4
Let the chocolate cool in place for about 60 seconds, then place a frozen sunflower butter drop in the center of each mold. While the sunflower butter is still frozen, spoon the remaining chocolate into each mold to cover the filling. Smooth the tops over, especially if using a silicone mold since the tops will actually be the bottoms of the chocolate cups.
Step 5
Place the chocolate cups in your freezer to firm up for at least 1 hour. After an hour, you can remove the chocolate cups from the silicone molds or paper liners depending on what you used. Keep the cups in your freezer or refrigerator until you eat them.
Ingredients
- Butter, unsalted – 6 tbsp
- Sunflower butter, unsalted – 0.25 cup
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Dark Chocolate Chips (Keto-friendly) – 1440 chips
- Coconut oil – 1.5 tsp
