Ketolicious Chocolate Cups

Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Keto Chocolate Cups

  • Difficulty: very easy
  • Print


    • 1 cup cooking coconut oil (melted)
    • 1 tbsp baking cocoa
    • 1/2 cup creamy peanut butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp liquid stevia
    • 1/4 tsp salt
    • 1/4 tsp vanilla (Nonna likes Molina vanilla)
    • peanuts (not salted)
    • cup cake baking pan
    • cup cake wrappers


    1. Over a low heat, melt the coconut cooking oil.
    2. Add cocoa and mix.
    3. Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
    4. Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
    5. Put cup cake wrappers into the cupcake baking pan.
    6. Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
    7. Add crunched up peanuts to each wrapper (or any nut you like).
    8. Place pan in the freezer for 1 hour. See Note 2
    9. Serve when they are frozen. .

Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)

Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.

Leave a Reply