Keto Chocolate Coconut Cups BY Mack

📝 Ingredients:

• 1 cup unsweetened shredded coconut
• 2 tbsp coconut oil (melted)
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract
• 1/2 cup sugar-free dark chocolate chips
• 1 tbsp heavy cream (optional for extra creaminess)

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👩‍🍳 Directions:

1. Make the coconut layer:
   In a bowl, mix shredded coconut, melted coconut oil, erythritol, and vanilla. Stir until it sticks together.
2. Fill the molds:
   Press about 1 tbsp of the coconut mix into silicone muffin cups or mini cupcake liners. Flatten with the back of a spoon. Freeze for 10-15 mins.
3. Melt the chocolate:
   In a microwave or double boiler, melt the sugar-free chocolate chips with the heavy cream (if using) until smooth.
4. Top it off:
   Spoon melted chocolate over each frozen coconut base, spreading it evenly. Chill again for 15-20 mins or until set.

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✅ Tips:

• Store in the fridge or freezer.
• Add a pinch of sea salt on top for that salty-sweet kick!