2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

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!!

Coconut Fudge Cupcakes Mounds Style
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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
Cook Time15 minutes
Cooling time35 minutes
Total Time1 hour
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

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.
    Photo of completed Coconut Fudge Cupcakes Mounds Style Fudge Bars

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

2019 Holiday Recipe Challenge-Chocolate Winner

Photos by Sarah DeYoung Photography