Keto Espresso Cups

Keto Espresso Cups:

GF, *DF, Soy Free, *Vegan, Sugar Free, Egg Free, LCHF

Per Serving: 24

134 cal/ 15g Fat/ 6.3g Carbs/ 0.4g Fiber/ 5.3g Sugar alcohol / 0.3g Protein *these calculations were done through CarbManager and may be different using different ingredients


These are the best fudgy cups I have made so far that didn’t immediately melt outside of the fridge/freezer. I am in love with these because they have just the right amount of chocolate mixed with espresso to make you feel like you are sitting in a coffee shop.

Since I have started getting into baking and cooking, I have learned so much about how different foods interact with each other. For example using vinegar and baking soda for breads, who knew? These fudge experiments where no different. When making your own chocolate base you need to get the right amount of sweetness and bitterness with the dark chocolate. That can be a challenge with some stevia based sugar substitutes because stevia will get bitter when over heated. Also getting the right balance of fudge consistency when making it with cacao butter can be tricky. You don’t quite know if you’ve got it right until it is fully melted. You can have cacao butter soup until suddenly you have fudge. I have spent most of my time standing over my saucepan staring and hoping that it will work. Finally, with a bit of luck and a lot of trial and error I got it!

The beginning of Keto:

Can you really be dairy free and keto?

I have embarked on an interesting challenge this weekend and it involves a little something people call ketogenisis. If you haven’t heard of this by now then I’d be shocked, truly. This diet is everywhere. But if you haven’t here is some fun light reading: The Keto Diet

My diet changes had basically already pushed me in this direction of eating low carb, so I decided to see what the craze was about for myself. I will be doing about 2 months of keto and then I will go back to a moderate low carb lifestyle.

But can I be honest? Baking and keto don’t really go together. Also dairy free and keto don’t mesh well either. I’m also mainly a pescatarian so I will be buying all the fish they have and all the eggs (Ron Swanson style).

This recipe was a bit of a challenge because I wanted to make a regular and dairy free style and it is hard to replace the heavy cream in fudge without the cups melting like the wicked witch of the west as soon as you take them out of the freezer. Luckily I found that using more coconut butter (which is more stable at room temp) and cashew milk helped alleviate the melting. They do have a coconut taste but it’s pretty masked under the chocolate and espresso.

So can you be keto and dairy free? So far so good but I will keep you guys updated with new keto recipes and let you know.



Prep Time: 5 minutes
Cook Time: 20 minutes
For the very dairy version:
  • 4 tbsp Unsalted butter (I used Pure Irish Butter by Kerrygold)
  • 6 tbsp Organic Heavy Whipping Cream
  • 2 tbsp Raw 100% Organic Coconut Butter
  • 5 tbsp Coconut Cream
  • 2/3 cup The Ultimate Sugar Replacement Granular by Swerve
  • 1 cup Raw Cacao Butter (I used Navitas Naturals)
  • 2 bars 100% Cacao Unsweetened Chocolate Premium Baking Bar by Ghirardelli
  • 1 tbsp Instant Espresso
For the Dairy Free version:

(These will start to melt at room temperature #coconutprobs) 

  • 4 tbsp Unsalted vegan butter (Use Earth Balance)
  • 3 tbsp Organic Cashew milk (*nut free? Sub in oat milk or more coconut cream with a little bit of the liquid)
  • 3 tbsp Raw 100% Organic Coconut Butter
  • 1/2 cup Coconut Cream (only the cream not the liquid)
  • 2/3 cup The Ultimate Sugar Replacement Granular by Swerve
  • 1 cup Raw Cacao Butter (I used Navitas Naturals)
  • 2 bars 100% Cacao Unsweetened Chocolate Premium Baking Bar by Ghirardelli
  • 1 tbsp Instant Espresso



Get ready this is a mind bender: You will need 4 bowls (one can be a small bowl) Each bowl will eventually have a different shade of espresso fudge color and one will be just the white chocolate.

  1. Melt all butters (Minus 2 tbsp of cacao butter) and milks in a sauce pan on medium low heat. Stir constantly until completely melted.
  2. Add in sugar substitute (I used Swerve Granular) and stir until completely melted. Add in vanilla extract as well if you would like, just a tsp.
  3. Pour 1/4 of the mixture into a separate bowl and add some white food coloring. You will save this for decorating.
  4. Add into the main mixture the instant espresso and stir until dissolved. Pour 1/3 of this mixture into two separate bowls. You are going to have a light and medium espresso layer.
  5. With the remaining mixture in the pan, add in your baking chocolate. Add the remaining 2 tbsp of cacao butter and stir until completely melted. Pour half of this mixture into a container you can use to pour.
  6. Pour the dark chocolate espresso layer into your mini cupcake pans (I lined mine with liners). Fill cups 1/4 of the way full. Place the pans in the freezer or fridge to chill.
  7. With the other half of the dark chocolate mix, pour 2/3 of it into one of the espresso bowls and the remainder into the other. The two bowls should be different colors (and different amounts) The darker espresso layer will be the main filling.
  8. Pour in layers one by one and chill each layer before adding the next.
  9. Decorate on top and make fun designs with a toothpick (just like a keto barista).
  10. Freeze 6 hours or overnight. Pop them out and enjoy!


As always I hope you enjoy and try them out for yourself!

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