Keto chocolate caramel cups

Keto chocolate caramel cups with cocoa powder, coconut oil and peanut butter: creamy, intense and quick to make. A simple dessert with just a little maple syrup and a rich chocolate flavour.

At a glance

• Serves 5
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 188 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 7 g

Ingredients

• 50 g cocoa powder
• 4 tbsp coconut oil
• 3 tbsp peanut butter
• 2 tbsp maple syrup
• 1 pinch of salt

Method

You’ll need: muffin tin

1. Stir the cocoa powder with the coconut oil, maple syrup and a pinch of salt to make a smooth chocolate mixture.
2. Spread some of the chocolate mixture into muffin cases and chill briefly until the base is firm.
3. Stir the peanut butter with a little maple syrup until creamy, then shape it into small flat discs or dollop it onto the chocolate bases.
4. Place the peanut filling in the cases and cover everything with the rest of the chocolate.
5. Chill the cups again until firm, then carefully remove them from the cases.
6. Serve the cups after a few minutes at room temperature, when the centre is a little softer.

Good to know

These cups are small, cool and pretty luxurious. If you like chocolate with a soft centre, you've come to the right place.

Swaps

Peanut butter → almond butter (usually a little more vitamin E) | Less sweet: halve the maple syrup and round off with cinnamon, vanilla or a few berries | Peanut butter → cashew butter (milder, often creamier)

Allergens

Contains peanuts; depending on the cases and nut butter used, there may be traces of nuts or milk. For children, only in small portions because of the cold-dessert texture and the added maple syrup; during pregnancy it's unremarkable in normal kitchen amounts, provided all ingredients are fresh.

Dairy-free recipes