Endulge Keto Chocolate Cups
3.0g
Net Carbs
1.5g
Protein
6.8g
Fat
6.0g
Fiber
75
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 tablespoons Lily's Sugar Free Chocolate Chips
Directions:
These chocolate cups are great when used as a "container" for other decadent ingredients such as Hazelnut Chocolate Spread, whipped cream with berries or even Frozen Peanut Butter Chocolate Cheesecake Bombs.
- Line a muffin tin compartment with a paper cupcake liner. Place chocolate pieces in a Pyrex measuring cup. Microwave on 20 percent power for 30 seconds. Stir, and repeat process until pieces are melted but haven't completely lost their shape. Stir until smooth.
- With a pastry brush, coat inside of cupcake liner with a layer of chocolate. Refrigerate 4 to 5 minutes, until chocolate sets. Repeat process until all the chocolate is used up. When chocolate is hardened, carefully peel off liner.
- Cups may be made ahead, covered in plastic and stored in a cool place for up to 5 days. This recipe makes only 1 cup... so be sure to adjust measurements to serve for a party. Note also that you can probably get 2-3 mini muffin tins filled with just a single serving. So consider making smaller cups.
