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Chocolate Raspberry Keto Cups

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms
Enjoy!

Chocolate Raspberry Keto Cups

For the Raspberry Filling:

  • 1 cup raspberries, fresh or frozen (if frozen, make sure they are completely thawed)
  • Optional: keto sweetener, to taste

For the Chocolate Base:

  • 1 cup Carrington Farms Virgin Organic Coconut Oil
  • 1 cup cocoa powder
  • Optional: keto sweetener, to taste

Instructions

For the Raspberry Filling:

  1. In a small pot over medium high heat, bring raspberries to a low boil.
  2. Remove from heat, mash, and sweeten to taste.
  3. Return to burner. Reduce heat and simmer 10 minutes. 
  4. Cool in refrigerator while making the chocolate base
  5. Prepare 12 cupcake liners
  6. Measure coconut oil and cocoa into a medium microwave-safe bowl.
  7. Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
  8. Put 1 Tablespoon of chocolate base into each cupcake liner.
  9. Freeze for 10 minutes
  10. Top chocolate with 2 teaspoons raspberry filling.
  11. Freeze for 10 minutes.
  12. Top with remaining chocolate base (about 1 Tablespoon per chocolate).
  13. Freeze 30-60 minutes, until frozen solid.

For the Chocolate Base:

  1. Prepare 12 cupcake liners
  2. Measure coconut oil and cocoa into a medium microwave-safe bowl.
  3. Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
  4. Put 1 Tablespoon of chocolate base into each cupcake liner.
  5. Freeze for 10 minutes
  6. Top chocolate with 2 teaspoons raspberry filling.
  7. Freeze for 10 minutes.
  8. Top with remaining chocolate base (about 1 Tablespoon per chocolate).
  9. Freeze 30-60 minutes, until frozen solid.

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