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prep time
2 h 25 min
cook time
5 min
ready time
2 h 30 min
Halloween Keto Graveyard Cups
These graveyard cups are dark and sinister on the outside but sweet and delicious on the inside. Layered with chocolate cream and a toasted chocolate crumb, this dessert is the ultimate chocolate dream. It is one of the best Keto Halloween dessert recipes to prepare for parties and gatherings.
How is this dessert suitable for Halloween?
These graveyard cups are as spooky as they can get. The RIP chocolate squares represent tombstones, and the chopped white chocolate looks like peeking bones. You can take it to the next level by adding some raspberry pure/jam as a blood component.
How to make the Keto “soil”?
The “soil” in this recipe is actually a chocolate crumb prepared by toasting almond flour until golden, then mixing it with butter, cocoa powder, sweetener, vanilla, and salt. You can replace the almond flour with any other nut or seed flour, but we don’t recommend using coconut flour. This component is decadent, rich, and works well for the Halloween theme.
Can you prepare this dessert ahead of time?
In fact, it is better to prepare these cups a few hours before serving them. We know how busy you will be on Halloween day, so it’s good to have some make-ahead Keto Halloween recipes. Refrigerating these cups intensifies the flavors and improves texture. This dessert is best eaten within a day but lasts 3-4 days in your fridge.
Net Carbs
4.5 g
Fiber
6.3 g
Total Carbs
23.7 g
Protein
7.8 g
Fats
42.1 g
434 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Cocoa powder, unsweetened
6 tbsp
Vanilla extract
1 tsp
Powdered Erythritol (Icing Sugar)
0.5 cup
Salt
0.25 tsp
Melted Butter
0.25 cup
Heavy Whipping Cream
1 cup
Maple Flavored Syrup
2 tbsp
Extra Dark Chocolate Stevia Sweetened
6 squares
White Chocolate Bar sugar free
1 oz
Recipe Steps
steps 6
2 h 30 min
Step 1
Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.Step 2
To the bowl with the toasted almond flour, add 4 tbsp cocoa powder, ½ cup powdered erythritol, ½ tsp vanilla extract, melted butter, and salt. Mix to combine. Set aside and start on the chocolate cream.Step 3
To a large bowl, add the heavy cream. Beat using a hand mixer until firm. Add 2 tbsp cocoa powder and maple-flavored syrup, and beat again until combined. Transfer 2 tbsp to a piping bag and set aside.Step 4
To assemble, add a scoop of chocolate cream to the bottom of each cup. Top with 2-4 tbsp of crumb. Repeat until you run out of cream and crumb, ending with the crumb.Step 5
Cut a tiny bit of the tip of the piping bag. Lay 6 chocolate squares onto a clean surface and pipe the letters RIP. Secure them in the cups.Step 6
Cut the white chocolate squares into sticks, scatter them over the cups, and cover them slightly with the crumb. Transfer the cups to the fridge and let them chill for 2-4 hours. Serve cold.
Comments
Msjournalist a year ago
Great recipe but the cream produced made two servings. Need to double or triple cream amount to get decent layers.