Description
These cranberry macadamia keto cups are a rich, satisfying no-bake treat made with macadamia butter, dark chocolate, coconut butter, and tart dried cranberries. Naturally sugar-free, low in carbohydrates, and packed with healthy fats, they are perfect for keeping in the freezer whenever you need a nourishing sweet bite. Easy to make and beautiful to serve, these keto cups deliver flavor and satisfaction without the blood sugar roller coaster of conventional desserts.
Ingredients
- 1/2 cup dry unsweetened cranberries, ground into a powder in a food processor (mine were frozen, which I think helped with making a beautiful powder)
- 1/2 cup raw macadamia nuts, ground in a food processor (don’t overmix them; you want a little bit of crunch).
- 4 oz raw macadamia butter
- 2 tbsp coconut oil
- 2 tbsp coconut butter
- 1 tsp lemon zest
- 4 oz 100% unsweetened organic dark chocolate
- Optional: 2-4 drops of stevia
Instructions
- Prepare a work surface and arrange about 15 mini paper baking cups. I like to place them on a sheet of parchment paper to make cleanup easier.
- Make the filling mixture. Add the coconut oil, coconut butter, and macadamia butter to a heatproof bowl or small saucepan set over a pot of gently simmering water. Stir until fully melted and combined. Add the lemon zest and mix well.
- Remove from the heat and stir in the cranberry powder and chopped macadamia nuts, reserving a small amount of each for the chocolate layer and for decorating the finished cups.
- Melt the chocolate using the same double-boiler method. Remove from the heat and stir in some of the reserved cranberry powder.
- Assemble the cups. Spoon a small amount of melted chocolate into each baking cup, spreading it over the bottom and slightly up the sides. Transfer to the freezer for 15 minutes, or until firm.
- Remove the cups from the freezer and fill them with the macadamia-coconut mixture, leaving a little space at the top for the final chocolate layer. Return to the freezer for 15–20 minutes.
- Top each cup with the remaining melted chocolate. Sprinkle with the reserved cranberry powder and chopped macadamia nuts.
- Freeze for about 30 minutes, or until fully set, before serving.
Notes
They are best eaten straight from the freezer, or after 5 – 10 minutes. They also can be stored just in the fridge but I like them a little more crunchy. They will melt if it’s hot so this is not the kind of treat that you can carry in your purse in the summer.