Small Vegan Keto Chocolate Cupcakes

Instructions:

1. Melt the chocolate:In a microwave-safe bowl, melt the chopped chocolate and coconut oil together in 30-second intervals, stirring after each interval, until the mixture is smooth.

2. Prepare the molds:Line a mini muffin pan with paper liners or silicone liners.

3. Fill the molds:Pour about 1 tablespoon of melted chocolate into each mold. Using the back of the spoon, spread the chocolate evenly to coat the bottom and sides.

4. Freeze briefly:Place the muffin tin in the freezer for 5 to 10 minutes to let the chocolate harden.

5. Fill the cups:While the chocolate hardens, prepare the toppings of your choice. Here are some keto-friendly options:

• Nut butter (almond, peanut, cashew)
• Whipped coconut cream, sweetened with erythritol
• Keto Cheesecake Topping
• Berries
• Chopped nuts
  

6. Fill the cups with hardened chocolatewith the topping of your choice.

7. Optional second layer:If desired, pour a thin layer of melted chocolate over the filling to create a sealed cup.

8. Freeze Completely:Return the filled chocolate cups to the freezer for at least 15 to 20 minutes, or until completely solid.