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\nMy preferred chocolate for Keto Caramel Chocolate Cups is Lindt 80% or 85% dark chocolate. Dark chocolate can be an acquired taste, especially when you start to use 80% and above couverture. Initially, when I started eating low carb, I really struggled with the taste of dark chocolate. I have now acquired a taste for dark chocolate and actually prefer it to any other chocolate.\n\nPlease use a chocolate that suits your taste in this recipe, or you may find the chocolate flavors a bit too intense. Generally your taste buds will adjust to darker chocolate the more that you eat it. Just remember that the lower the couverture, the more sugar the chocolate will contain.\nQuick and Easy To Make
\nI love how quick and easy it is to make these delicious Keto Caramel Chocolate Cups. These can be made in about 20 minutes and then all you need to do is wait for them to set in the fridge before you can enjoy them. Just make sure that you powder your erythritol to use in the recipe to avoid a gritty taste to your caramel filling.\nChocolate Molds
\nI have tried a few different molds to make these delicious Keto Caramel Chocolate Cups. The mold that was kept popping up for a traditional peanut butter cup mold had the fluted edges but was far too large. The end resulting peanut butter cup was massive and it was just too much to eat. It did have the fluted edge that traditional peanut butter cups have but it just wasn’t right. I found the perfect sized mold is this Wiltons Mini Muffin Pan that you can buy from Amazon and ships worldwide.\n\nIn Australia you can also source a similar silicon pan made by Wiltshire from Coles and Woolworths supermarkets. The cavity of both the Wiltons and the Wiltshire molds measures about 4.4 cm/1.73 “. Neither of these molds have the fluted edge but they are just perfect for this recipe and come in handy for other recipes as well. The Wiltshire mold from Woolworths is featured in the recipe. You could also use cupcake liners in a cup cake pan which would also give you a fluted edge in line with what Reese’s cups look like.\n\nPrep Time:15 minutes
\nCook Time:8 minutes
\nSetting Time:30 minutes
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Servings: 12 Chocolate Cups
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\n\nIngredients
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\nCreamy Caramel Filling
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- 60 gms /2 oz butter \n \t
- 120 mls /4 oz heavy cream/pure cream \n \t
- 1 teaspoon SweetLeaf caramel sweet drops \n \t
- 45 gms /1.5 oz cream cheese at room temperature \n \t
- ½ teaspoon sea salt \n \t
- ½ teaspoon vanilla extract \n \t
- 2 tablespoons erythritol powdered \n \t
- 4 teaspoons almond butter/nut butter of choice \n
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\nTo Assemble the Chocolate Cups
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- 200 gms /7 oz dark chocolate 85% couverture- see note \n
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\n\nInstructions
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\nPrepare the Caramel Filling
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- \nHeat the butter on the stove top on a medium heat until it browns slightly, taking care not to brown too much.\n \t
- \nAdd the caramel sweet drops and heavy cream to the butter and simmer gently for about 5-8 minutes until the mixture thickens and caramelizes slightly.\n \t
- \nRemove the pan from the heat and beat in the cream cheese until smooth and creamy. Add the sea salt, vanilla extract and powdered erythritol and whisk until smooth. Finally whisk in the almond butter.\n \t
- \nAllow the mixture to cool in the fridge while you prepare the chocolate cups.\n
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\nAssemble the Keto Caramel Chocolate Cups
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- \nMelt the dark chocolate in the microwave on short 15 second bursts until melted or melt it in a double boiler over boiling water on the stove top.\n \t
- \nUsing a mini muffin silicon tray measuring approximately 4.5cm/1 ¾ “ in diameter (or chocolate mold of choice) place approximately 1 teaspoon of chocolate into the base of each muffin pan. Place the tray in the freezer and allow the chocolate to set for approximately 10 minutes.\n \t
- \nPlace about ¾-1 teaspoon of caramel filling onto the centre of each chocolate base ensuring the filling doesn’t go to the edge of the silicon mold. (For variation you can press ½ a macadamia/chopped nuts into the caramel.)\n \t
- \nPour a teaspoon of chocolate over the top of each chocolate cup and tap the pan slightly to even out the chocolate.\n \t
- \nAllow the chocolates to set in the fridge or freezer before enjoying.\n \t
- \nStore chocolate cups in the fridge for up to one week...if they last that long.\n
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Recipe Notes
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Makes 12 cups measuring 4.5cm/1 ¾ “\n\nSprinkle nuts or sea salt flakes on top of your chocolate cups for variation.\n\nIf you struggle with the taste of dark chocolate, use a chocolate that suits your taste.\n\nUse chocolate mold of choice and make assorted shapes such as Easter eggs, fluted cups, caramel squares. If the mold size is different to the recipe, I recommend you melt half of the chocolate to prepare the chocolate bases. This will ensure that you have enough chocolate to top your chocolate cups/shapes. This will ensure you have adequate chocolate to make an amount that is different to the recipe.\n\n\n
\nNutritional Information
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Serving: 141/2 cm/1 3/4" cup | Calories: 190kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Fiber: 3g
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