Coconut Fudge Cupcakes Mounds Style Fudge Bars
A classic candy bar meets keto cupcakes. Recipe courtesy of Josh Gudim.
Equipment
- silicone cupcake molds
Ingredients
Coconut Filling
- 0.5cupcoconut butter
- 1Tbsp.virgin coconut oil
- 2Tbsp.granulated erythritol
- 2Tbsp.unsweetened finely shredded coconut
- 0.25cupheavy cream
Chocolate Fudge
- 1cupheavy cream
- 0.33cupgranulated erythritol
- 2Tbsp.salted butter
- 1tsp.vanilla extract
- 1cupsugar-free chocolate chips
- 1servingChocolate Keto Chow
Instructions
- To make the coconut filling, warm the coconut butter in the microwave until soft.
- Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
- Set aside and make the chocolate fudge.
- In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
- Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
- Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
- Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
- Top with the remaining fudge mixture.
- Place in the freezer for at least 20 minutes to set.
Notes
Yield: 12 cupcakesDon’t be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.
Nutrition
Serving: 1cupcakeCalories: 361.03kcalCarbohydrates: 31.5gProtein: 6.67gFat: 33.26gSaturated Fat: 24.6gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 3.77gTrans Fat: 0.51gCholesterol: 46.13mgSodium: 125.41mgPotassium: 344.43mgFiber: 9.28gSugar: 1.65gVitamin A: 675.82IUVitamin C: 15.38mgCalcium: 116.01mgIron: 0.9mgSugar Alcohol: 18.1gNet Carbs: 4.12g
Photos bySarah DeYoung Photography