These super simple Dark Chocolate Matcha Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. The addition of antioxidant-rich matcha and the healthy fats practically make this treat a health food! My favorite part, for as fancy as they appear, they are ready in little to no time at all. Besides being low carb and keto, they are also paleo, gluten-free and vegan, too!
After the excitement of the Dark Chocolate Raspberry Coconut Butter Keto Cups and so many of you made them and fell in love, too so my mind has been totally swirling with other variations. So here we are, this weekend is St Patrick’s Day. A holiday I could literally give two solid poops about. Butttt, in a sea of artificially colored green foods, green beer, green bagels, soda breads, beer soaked meats and the like, I offer to you a simple, fun, natural and tasty way to get in some green. And hiiiii matcha is a superfood, friends!! (Are we sick of that word, yet?)
Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. WOOT WOOT! So basically you can have your chocolate, get in some healthy fats and become a cancer-fighting super hero all in a couple of bites. (OK, that may not be super accurate marketing, but I like the generalization)
While I a not a big snacker, these Dark Chocolate Matcha Coconut Butter Keto Cups would be a nice option for a sweet snack, without the blast of sugar to your body! For me, I like this as end-of-day treat. An option for something that feels like a treat but minus all the sugar or artificial flavors and stuff. It’s a fun option to always have in the freezer for unexpected dinner guests – ‘Oh hey, we’ve got dessert! No problem.’
Like the raspberry version, there are lots of options for these Low Carb Dark Chocolate Matcha Coconut Butter Keto Cups and I have some tips:
- You can use 85 – 100% dark chocolate, homemade or store-bought. When making dark chocolate at home, you can easily control the level of sweetness and the type of sweetener you prefer. You can also use unsweetened/sugar-free dark chocolate or alternatively sweetened dark chocolate (I include links in the recipe notes), you can also just use your favorite milk chocolate, it’s whatever you want.
- Sweeten the coconut butter center and the chocolate to your preference, or don’t. Admittedly I love me a good organic 95 – 100% dark chocolate with the unsweetened matcha coconut butter filling. I’m weird. Sometimes I add a couple drops of stevia or a little drip of maple syrup. You gotta do you! Sweeten your way.
- You can use homemade coconut butter or store bought, but it’s best to work with it when it’s softened. If your coconut butter is pretty hard, place your tightly-closed jar into a bowl of hot water and it’ll soften right up.
- You wanna boost your keto cups? Try adding some MCT oil, MCT oil powder or collagen peptides to the filling, or anything else you are into.
- I like to top these Dark Chocolate Matcha Coconut Butter Keto cups with a little sprinkle of unsweetened shredded coconut and/or flaked malden sea salt, tossed with a little matcha powder. It’s so pretty and brings a little extra matcha flavor to each bite.
- If coconut butter is not your thing – drop in your favorite nut butter, cashew butter is especially nice.
- 9 - 10 ounces 85 - 100% dark chocolate, unsweetened or alternatively-sweetened chocolate *see notes
- 2 teaspoons coconut oil (or cacao butter)
- ½ cup softened coconut butter
- 1 teaspoon high quality organic matcha powder
- 2 tablespoons coconut milk or other non-dairy milk
- ¼ teaspoon vanilla bean powder or fresh vanilla bean (or extract)
- sweetener of your choice stevia, monk fruit, maple syrup, honey, etc
- MCT oil or powder
- collagen peptides
- Flaked sea salt and/or unsweetened shredded coconut tossed with a pinch or two of matcha powder
- Line a 12-cup full-sized muffin tin with parchment or silicon muffin cups. You can also just use silicon muffin molds on their own.
- Roughly chop the chocolate if it's a bar. If it's chips, leave as is.
- Set up a glass bowl over a small sauce pan of water, or set up a double boiler. Once the water is barely simmering, add the chocolate and coconut oil to the bowl or top pan of the double boiler. Stirring often, melt completely until smooth and glossy. Work low and slow, if you overheat the chocolate it can ruin it (you can also melt the chocolate in small increments in the microwave)
- Immediately remove the pan from the heat.
- Add one tablespoon of the melted chocolate to each of the lined muffin cups. Using a small spoon push the chocolate about ⅓ of the way up the sides. Place the muffin tin into the freezer for 10 minutes.
- Meanwhile make the matcha coconut butter filling. Place softened coconut butter, matcha powder, and coconut milk in the bowl of a mini food processor or work with a hand blender (you can also mix by hand). Pulse until combined or mix by hand until well combined.
- Remove the pan from the freezer. Place 2 teaspoons of matcha coconut butter mixture in the center of each chocolate cup, using a spoon spread to flatten slightly immediately (it will begin to harden on the frozen chocolate). Repeat with remaining cups. Return to the freezer for 5 minutes.
- Reheat remaining dark chocolate if it has started to harden at all. Add 1 tablespoon of melted dark chocolate over the top of each cup to cover the matcha coconut butter layer completely, then return the pan to the freezer for 20 minutes to set. Eat straight from the freezer or store in the refrigerator. Top with a sprinkle of matcha dusted flaked sea salt and/or unsweetened shredded coconut.
• You can also use your favorite dark chocolate bar or sugar-free chocolate or chocolate chips. Lily's makes stevia sweetened chocolate chips (they do contain soy), if you cannot have soy PASCHA makes allergy-friendly 85% bars and 85% and 100% dark chocolate chips, that you can sweeten however you'd like.
• I either use homemade chocolate or I really like this 85% organic dark chocolate or this one.
• you can also make 24 smaller mini cups, if you want, using a mini-muffin tin.
I love matcha tea and I’m loving the look of these chocolate cups. That color is amazing. I’m glad you mentioned about keeping them in the freezer. I wouldn’t have thought of that for chocolate cups but I do like to make things ahead so that’s a great tip.