sugar free low carb mounds cups

I’m not sure what’s going on with my memory lately. I ordered some unsweetened shredded coconut from Amazon a few weeks ago. When it arrived I was first surprised to see that I’d ordered a four pack rather than a bag and when I went to put them away I noticed a brand new bag already in the cupboard. Five bags of coconut? Now what? Duhhhh just add chocolate! 

Lots of people have asked me how I have stuck to this low carb diet for so long. The answer is this. And so many other fantastic recipes that I’ve been cooking up! The truth is I’ve never experienced so much variety in my food choices and ultimately have been cooking so much more from scratch and my whole family is feeling it. 

Anyway, I came up with this low carb Mounds like candy and posted the picture on Facebook and Instagram. Everyone wanted the recipe! I’ll even be kind and add a suggestion or two just in case you want these sugar full instead of sugar free. I won’t judge! 

Low Carb Mounds Cups Recipe

  • 2 Cups Shredded Coconut (Unsweetened for Low Carb)
  • 1/3 Cup Coconut Oil (Melted)
  • 1/4 Cup Sweetener of Choice
  • 1/2 tsp Vanilla Extract (Almond would be really good too!)

 Process the three ingredients above in a food processor, occasionally scraping the sides with a rubber spatula. This took about 10 minutes for me. You’re looking for it to be dough like so that it sticks together. 

Scoop the coconut “dough” into a 6 cup silicone muffin “tin.” If you don’t have silicone you’ll want to line the cups first. The silicone worked great because its flexible so I was able to pop the cups out later on. Pop the muffin pan into the freezer and get started on your chocolate topping. 

  • Melted Chocolate

So there are a couple of ways you can do the melted chocolate. I used about 4 ounces of Hershey’s Sugar Free chocolate chips and about a tablespoon of coconut oil. Melted in the microwave at about 50% for a minute, stopping to stir a couple of times. 

Another way to do this is to melt 3 squares of unsweetened baking chocolate mixed with a tbs of coconut oil and a granulated or liquid sweetener (like stevia) of choice to taste – 1/4 tsp of Stevia to 3 squares of chocolate should do it.  

You could also use regular semi sweet chocolate chips or even milk chocolate if you aren’t worried about the sugar. 

Once you melt your chocolate pull the coconut cups out of the freezer, distribute the chocolate evenly over each coconut cup and then toss back into the freezer for about half an hour. 

Pop out of the silicone and enjoy! These freeze really well and I’ve just kept the leftovers in a ziploc bag in the freezer. I take them out five minutes before I want to eat them so they soften up a bit. 

For me, half of a low carb mounds cup was plenty. These are very rich but oh so perfect for that sweet tooth! Next time I’m definitely adding a few almonds on top to make this more of an Almond Joy type candy! 

By Erica Buteau

Change Agent. Daydream Believer. Maker. Creative. Likes love, peace and Jeeping. Dislikes winter, paper cuts and war. She/Her/Hers.

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