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Easy Keto Chocolate Bark Cupcakes Recipe

Easy Keto Chocolate Bark Cupcakes

These no-bake keto chocolate bark cups combine sugar-free dark chocolate, coconut oil, roasted nuts, shredded coconut, and flaky sea salt. The mixture sets in muffin liners for an easy bite-size dessert.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Base
  • 170 g Sugar-free dark chocolate chips or chopped keto chocolate
  • 30 g Virgin coconut oil
  • 1/2 teaspoon Vanilla extract, optional
  • 2 tablespoons Powdered keto sweetener, optional
Fillings and Toppings
  • 60 g Roasted pecans, almonds, or walnuts, coarsely chopped
  • 30 g Unsweetened shredded coconut
  • 1/4 teaspoon, plus more for sprinkling Flaky sea salt

Method
 

Step-by-Step
  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. Melt the chocolate and coconut oil together in a microwave-safe bowl in 20–30-second intervals, stirring after each interval. Alternatively, melt them over a double boiler.
  3. Stir in the vanilla extract and powdered keto sweetener, if using.
  4. Place a small amount of chopped nuts and shredded coconut in each liner.
  5. Spoon approximately 1 1/2 tablespoons of melted chocolate into each cup, covering the fillings.
  6. Sprinkle with the remaining nuts, coconut, and flaky sea salt.
  7. Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
  8. Store refrigerated in an airtight container.

Notes

Use powdered rather than granulated erythritol to avoid a gritty texture. Keep all added ingredients dry so the chocolate does not seize. Check sugar-free chocolate labels because maltitol may raise blood glucose and can cause digestive discomfort.