Looking for a simple keto dessert that actually feels like a real treat? These tahini chocolate cups are exactly that. Rich chocolate on the outside, creamy tahini filling on the inside, and a sprinkle of sea salt on top.
I love making these because they require very few ingredients and almost no effort. You don’t need an oven, no baking skills, and the whole process is pretty straightforward.
Tahini gives the filling a smooth, nutty flavor that works so well with dark chocolate. If you’re a fan of peanut butter cups, this is basically the low carb, slightly more sophisticated version of that.
Everything in this recipe is keto friendly and sugar free, so you can enjoy a couple of these without worrying about your carbs. They’re the kind of dessert that doesn’t feel like you’re on a diet at all.
Once they’re set in the fridge, they have this perfect texture – firm chocolate with a soft, creamy center. Trust me, they disappear fast.
Why You’ll Love This Recipe
A Nut-Free Take on Peanut Butter Cups – Tahini gives you that rich creamy filling without any peanuts or tree nuts which is perfect if you deal with nut allergies.
Perfect Portion Control – The mini muffin tin gives you 12 small cups so you can grab one or two without overdoing your carbs.
Satisfies Chocolate Cravings Without the Sugar – Sugar-free dark chocolate and erythritol keep these sweet and indulgent while staying firmly in keto territory.
Recipe Ingredients
For the Chocolate Shells
- 6 oz Sugar-Free Dark Chocolate, chopped
- 1 tbsp Coconut Oil
For the Tahini Filling
- 1/3 cup Tahini, well stirred
- 2 tbsp Powdered Erythritol
- 1 tbsp Coconut Oil, melted
- 1/4 tsp Vanilla Extract
- Pinch of Salt
- Flaky Sea Salt for topping
How To Make
Step 1
Line a 12-cup mini muffin tin with paper liners. Melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth.
Step 2
Spoon about 1 teaspoon of melted chocolate into each liner. Use the back of the spoon or a small brush to push the chocolate slightly up the sides, creating a small cup shape. Place the tin in the freezer for 10 minutes to set.
Step 3
While the chocolate sets, stir together the tahini, powdered erythritol, melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy.
Step 4
Remove the tin from the freezer and drop about 1 teaspoon of the tahini filling into each chocolate cup. Gently press it down to flatten, leaving a small border of chocolate visible around the edges.
Step 5
Spoon the remaining melted chocolate over the tahini layer in each cup, covering the filling completely. Tap the tin gently on the counter to level the tops and remove air bubbles.
Step 6
Sprinkle a few flakes of sea salt on top of each cup. Refrigerate for at least 30 minutes until the chocolate is completely firm. Peel off the liners and enjoy chilled.
Tips
Stir Your Tahini Before Measuring
Tahini separates in the jar with the oil floating to the top and the thick paste sinking to the bottom. If you scoop it without stirring first, your filling will either be too oily or too dry and crumbly.
Give the whole jar a really good stir until it looks smooth and uniform before you measure out the 1/3 cup. This makes a big difference in how creamy and smooth your filling turns out.
Push the Chocolate Up the Sides
Don’t just pool the chocolate at the bottom of each liner. Use the back of a small spoon or a pastry brush to push it about halfway up the sides to form an actual cup shape.
If you skip this step, you’ll end up with a flat disc of chocolate on the bottom and there won’t be enough structure to hold the tahini filling inside. The side walls are what make these look and feel like real chocolate cups.
Work quickly because the chocolate starts to set fast once it hits the cold liners. If it gets too thick to spread, just pop it back in the microwave for 10 seconds.
Use Powdered Erythritol, Not Granular
Granular erythritol won’t dissolve into the tahini filling. You’ll end up with a gritty, crunchy texture instead of something smooth and creamy.
If you only have granular erythritol on hand, blend it in a spice grinder or blender for about 30 seconds until it turns into a fine powder. It works just as well as store-bought powdered erythritol.
More Recipes
- Keto Peanut Butter Cups
- Keto Chocolate Covered Strawberry Cups
- Keto Peanut Butter Buckeyes
- Low Carb No-Bake Peanut Butter Chocolate Bars
- Keto Chocolate Ganache Tart
Frequently Asked Questions
Why do you push the chocolate up the sides of the liner?
This step creates a little chocolate shell or cup shape that holds the tahini filling inside. If you just leave a flat layer on the bottom, the filling will sit on top and won’t be fully enclosed in chocolate once you add the final layer.
It does not have to be perfect – just use the back of a spoon or a small brush to nudge the chocolate partway up the sides so there is a slight wall to contain the filling.
Keto Tahini Chocolate Cups
Ingredients
Equipment
Method
- Line a 12-cup mini muffin tin with paper liners. Melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth.
- Spoon about 1 teaspoon of melted chocolate into each liner. Use the back of the spoon or a small brush to push the chocolate slightly up the sides, creating a small cup shape. Place the tin in the freezer for 10 minutes to set.
- While the chocolate sets, stir together the tahini, powdered erythritol, melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy.
- Remove the tin from the freezer and drop about 1 teaspoon of the tahini filling into each chocolate cup. Gently press it down to flatten, leaving a small border of chocolate visible around the edges.
- Spoon the remaining melted chocolate over the tahini layer in each cup, covering the filling completely. Tap the tin gently on the counter to level the tops and remove air bubbles.
- Sprinkle a few flakes of sea salt on top of each cup. Refrigerate for at least 30 minutes until the chocolate is completely firm. Peel off the liners and enjoy chilled.