Looking for a fun single serve dessert treat? These Keto Coconut Dessert Cups are not only beautiful, but delicious! Easter? Birthday? Family Night?
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Keto Coconut Dessert Cups
If you know me at all, then you know I LOVE single serve desserts! And if you don’t know what I’m talking about, then just check out some of my other single serve dessert cups:
At the time of writing this, it is just before Easter. I’m normally pretty on top of things holiday related, but not this year!
And then…… I saw some Easter colored eggs and was inspired!
So many families make colored eggs for Easter as a fun family project but end up not eating the eggs. I know that happens in my house at times.
I wanted to create a fun, pastel colored dessert treat for the whole family! And that is exactly what I did!
I took my coconut cream pie cup recipe and modified it slightly to have fun colors – perfect for any occasion!
The kids can help and pick their own colors!
These fun keto coconut dessert cups are good for any occasion and are absolutely family tested and approved! In fact, my kiddos want to make more!
I am in LOVE with this keto sprinkles recipe I found from OmgKetoYum. SO DELICIOUS and, well, ADORABLE! Oh, and while you are there, check out the Keto Rainbow Cupcakes and make yourself another fun and colorful dessert! I love vibrant and colorful desserts.
Ok, back to the sprinkles, I made a larger batch than what is necessary for this recipe, but not as much as what the original recipe calls for. It is up to you to make as many or as few as you want.
I used 1 cup of unsweetened shredded coconut and split it into 4 bowls. One for each color.
The only deviation I did from the original recipe was to lay them on a baking sheet and bake them at 200 for about 5 minutes, just to dry out the coconut after the water. Then I left them out on the counter for an hour to continue drying.
These sprinkles are my new favorite thing!
I mean, just look at these beauties!
Mason Jars – You don’t need anything fancy for this recipe other than some small mason jars.
I use 2-ounce jars and they are the perfect size to fill right up to the top. You can certainly use larger ones and have it only fill part way up OR make more in each cup!
Totally your call! Get creative! I like to use fun ones like this!
Hand Beaters – You will also need hand beaters to whip the whipped cream!
HOT KETO RECIPE – Mint Chocolate Cream Cups
These are the three that I suggest to always have on hand. When I use erythritol, if the baking dish is a wet dish vs a dry dish, I will almost always mix liquid stevia along with it. Not always though!
I mixed monk fruit with liquid stevia in this recipe and the blend is out of this world!
Tips and Tricks
Are you wondering how to make powdered monk fruit? Check out this quick instructional video! Yes, I am wearing my Nightmare Before Christmas Jammies!
The details: If you have a high powered blender and some regular granular erythritol then you are all set.
Toasted Almond Flour
Do NOT skip out on toasting the almond flour. It is part of what gives the crust it’s unique taste! And it makes it REALLY close the Graham Cracker Crust that you might be used to!
You can read about how to toast almond flour here.
DO NOT SKIP THIS STEP!
Other Desserts You Might Like
- 1 cup toasted almond flour
- 4 tablespoons butter, melted
- 3 tablespoons powdered Lakanto monkfruit sweetener (I get this one and then powder it myself)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 4 drops liquid stevia
Coconut Cream Filling:
- 1 cup heavy whipping cream
- 2 drops liquid stevia
- 2 tablespoons Lakanto monkfruit sweetener
- 1 tablespoon almond flour
- 1/8 teaspoon Pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 2 egg yolks, beaten
- 1/3 cup unsweetened shredded coconut
- Safe coloring of choice
Make the amount of sprinkles desired from the recipe provided. I made 1/4 cup of each color, but I wanted to store extra sprinkles to use with other desserts. You really only need 1 teaspoon (ish) of each color.
Let sit for one hour before use.
(you will need 5 mason type jars that are about 2 ounces each)
In a medium bowl, mix all ingredients together with a spatula.
Fold and press to get all chunks out until nicely combined.
Split crust into 5 and press down into the bottom of each mason jar.
Coconut Cream Filling:
Add 2 egg yolks to a small bowl, beat, and set aside.
In a medium sauce pan, warm heavy whipping cream and stevia over medium-medium-high heat until hot but not boiling.
Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.
Once the heavy whipping cream mixture is hot, add monkfruit mixture.
Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.
Temper egg yolks: Pour a small amount of hot mixture into egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough (pourable, but thick), add vanilla and shredded coconut.
Remove from heat and add about 2.5 tablespoons to 5 glass bowls (NOT the mason jars).
Add desired coloring to each bowl and mix well.
Add cream mixtures to mason jars.
Put jars in the fridge for 10 minutes to cool.
Top with Whipping Cream
Finally, sprinkle colored sprinkles on top!
If you store these in the fridge, take them out about 10 minutes before you want to serve them to soften up the crust!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
- 2 Packs of Trader Joe's Organic Liquid Stevia
- Let's Do Organic Shredded, Unsweetened Coconut, 8-Ounce Packages (Pack of 3)
- Kate Naturals Xanthan Gum. 100% Natural.
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- VERONES Mason Jars Canning Jars, 4 OZ Jelly Jars With Regular Lids and Bands
Serving Size:1 cup
Amount Per Serving: Calories: 287Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 152mgSodium: 91mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 3g