Chocolate cups filled with delicious salted caramel that fit in with a keto diet. Easy to make and fun to create, these can be made into Easter eggs, fluted chocolate cups or use your chocolate mold of choice.
Course Cakes, Muffins and Sweets, Chocolate, Snacks, Sweets
200gms/7 oz dark chocolate 85% couverture- see note
Instructions
Prepare the Caramel Filling
Heat the butter on the stove top on a medium heat until it browns slightly, taking care not to brown too much.
Add 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.
Remove 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.
Allow the mixture to cool in the fridge while you prepare the chocolate cups.
Assemble the Keto Caramel Chocolate Cups
Melt 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.
Using 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.
Place 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.)
Pour a teaspoon of chocolate over the top of each chocolate cup and tap the pan slightly to even out the chocolate.
Allow the chocolates to set in the fridge or freezer before enjoying.
Store chocolate cups in the fridge for up to one week...if they last that long.
Notes
Makes 12 cups measuring 4.5cm/1 ¾ “Sprinkle nuts or sea salt flakes on top of your chocolate cups for variation.If you struggle with the taste of dark chocolate, use a chocolate that suits your taste.Use 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.