White Chocolate Raspberry Cups

Posted by Mike Miryala on

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Indulge in Delightful White Chocolate Raspberry Cups: A Low-Carb and Plant-Based Dessert

When it comes to desserts, it's always a pleasure to find a treat that satisfies your cravings while aligning with your dietary preferences. If you're following a low-carb and plant-based lifestyle, you'll be thrilled to discover these delectable White Chocolate Raspberry Cups. This guilt-free dessert combines the creaminess of white chocolate with the refreshing tartness of raspberries, all while being low in carbs and entirely plant-based. Get ready to indulge in a delightful treat that will leave your taste buds satisfied and your health goals intact!

The Base: Plant-Powered Goodness

To create the base of these White Chocolate Raspberry Cups, we'll turn to plant-based ingredients that provide both a smooth texture and a boost of healthy fats. Here are the key components:

  • Coconut Butter: Coconut butter is made from pureed coconut meat, giving it a rich and creamy texture. It provides a source of healthy fats and adds a subtle coconut flavor to the dessert.
  • Coconut Oil: Coconut oil helps solidify the filling and contributes to the smoothness of the white chocolate layer. It offers medium-chain triglycerides (MCTs) that provide quick energy and support overall well-being.
  • Vanilla Extract: A touch of vanilla extract enhances the flavor of the white chocolate layer, adding a delightful and familiar taste.
  • Sweetener: Choose a low-carb sweetener of your preference, such as stevia or monk fruit, to sweeten the raspberry filling. Adjust the amount according to your desired level of sweetness.

Tangy Raspberry Bliss

The topping of these White Chocolate Raspberry Cups is where the magic happens. Tangy raspberries complement the sweetness of the white chocolate, creating a delightful contrast of flavors.

Fresh or frozen raspberries work beautifully for this recipe. They bring a burst of vibrant color and a tangy flavor that perfectly balances the sweetness of the white chocolate layer.

Raspberries are a versatile and delicious fruit that can be enjoyed in many ways while following a low-carb and plant-based lifestyle. Their low carbohydrate content (A half-cup serving of raspberries contains around 3-4 grams of net carbs.), high fiber content (helps slow down digestion, promoting feelings of fullness and preventing blood sugar spikes), and array of nutrients (They are a great source of vitamin C, providing over 50% of the recommended daily intake in a half-cup serving. They also contain folate, vitamin K, manganese, and various antioxidants that contribute to overall health and well-being.) make them an excellent choice for those seeking to incorporate nutrient-dense ingredients into their meals. So, embrace the natural sweetness and nutritional benefits of raspberries and enjoy their flavorsome contribution to your low-carb plant-based dishes.

        White Chocolate Raspberry Cups

        Prep Time: 15 minutes
        Chill Time: 3 hours
        Yield: 12 servings (cups)
        Category: Dessert
        Cuisine: American

        Description: Enjoy the creamy, tangy flavors while savoring the fact that you're nourishing your body with a dessert that is both delicious and health-conscious.


        • 1 cup (240 ml) coconut butter
        • 1 cup (240 ml) unsweetened coconut milk
        • 1/2 cup (120 ml) coconut oil
        • 1/4 cup (55 g) cacao butter
        • 1 teaspoon (5 ml) vanilla extract
        • granulated erythritol, to taste
        • 1/4 cup (35 g) freeze-dried raspberries, broken into small pieces


                                                        1. Line a 12-cup muffin pan with paper liners and set aside.
                                                        2. Melt the coconut butter, coconut milk, coconut oil and cacao butter in a saucepan over low heat.
                                                        3. Add the vanilla extract and granulated erythritol to the saucepan and whisk until completely combined and the mixture is smooth.
                                                        4. Pour an equal amount of the mixture into the prepared muffin pan to make 12 cups. Sprinkle an equal amount of the freeze-dried raspberries into each cup.
                                                        5. Place in the refrigerator for 3 to 4 hours or until the cups are set. Store leftovers in the refrigerator for 2 to 3 days.

                                                                                            Nutrition: (Estimated and based on per-serving amounts.)

                                                                                            • Calories: 180
                                                                                            • Fat: 17 g
                                                                                            • Total Carbs: 6 g
                                                                                            • Fiber: 3 g
                                                                                            • Sugar: 1 g
                                                                                            • Net Carbs: 3 g
                                                                                            • Protein: 3 g

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