​ ​ Print ​

White Chocolate Raspberry Cups










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