Coconut Fudge Cupcakes

Congrats JOSH GUDIM for being selected by our fans as the winner of the “Chocolate” category of our 2019 Holiday Recipe Challenge. He rocked it and we cannot wait to eat many more of these!!

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5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.

Prep Time10 minutes mins

Cook Time15 minutes mins

Cooling time35 minutes mins

Total Time1 hour hr

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings: 9 cupcakes

Calories: 361.03kcal

Author: Joshua Gudim

Equipment

• silicone cupcake molds

Ingredients

Coconut Filling

• 1/2 cup coconut butter
• 1 Tbsp. virgin coconut oil
• 2 Tbsp. erythritol
• 2 Tbsp. unsweetened finely shredded coconut
• 1/4 cup heavy cream

Chocolate Fudge

• 1 cup heavy cream
• 1/3 cup erythritol
• 2 Tbsp. butter
• 1 tsp. vanilla extract
• 1 cup sugar-free chocolate chips
• 1 serving Chocolate 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 cupcakes

Don'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 Facts

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Serving Size

 

1 cupcake

Amount per Serving

Calories

361.03

% Daily Value*

Fat

 

33.26

g

51

%

Saturated Fat

 

24.6

g

154

%

Trans Fat

 

0.51

g

Polyunsaturated Fat

 

0.64

g

Monounsaturated Fat

 

3.77

g

Cholesterol

 

46.13

mg

15

%

Sodium

 

125.41

mg

5

%

Potassium

 

344.43

mg

10

%

Carbohydrates

 

31.5

g

11

%

Fiber

 

9.28

g

39

%

Sugar

 

1.65

g

2

%

Sugar Alcohol

 

18.1

g

Net Carbs

 

4.12

g

Protein

 

6.67

g

13

%

Vitamin A

 

675.82

IU

14

%

Vitamin C

 

15.38

mg

19

%

Calcium

 

116.01

mg

12

%

Iron

 

0.9

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cupcake | Calories: 361.03kcal | Carbohydrates: 31.5g | Protein: 6.67g | Fat: 33.26g | Saturated Fat: 24.6g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.77g | Trans Fat: 0.51g | Cholesterol: 46.13mg | Sodium: 125.41mg | Potassium: 344.43mg | Fiber: 9.28g | Sugar: 1.65g | Vitamin A: 675.82IU | Vitamin C: 15.38mg | Calcium: 116.01mg | Iron: 0.9mg | Sugar Alcohol: 18.1g | Net Carbs: 4.12g

Photos by Sarah DeYoung Photography