Keto Chocolate Mint Cups

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πŸ€ Shamrock Time πŸ€

Springtime is when it’s time for these Keto Chocolate Mint Cups to make their way back into my kitchen. The flowers are starting to bloom and the sun is shining a little brighter, so why not break out the mint?

For 50 years McDonald’s has been bringing out the Shamrock shake in early spring. But we all know that ice cream shake is a sugar bomb. I’d like to have a minty, cold, creamy dessert in springtime, too….just without all the sugar.

BTW….A small McDonald’s shamrock shake has 76 g of carbs. If you’re really feeling like going for it, a large McDonald’s shamrock shake comes in at a whopping 131 g of carbohydrates. Yep.

Chocolate Mint Cups

One of the most favorite recipes on my website is for my recipe for Keto Strawberry Cheesecake Cups. It’s no bake, easy, and super delicious. This recipe for Keto Chocolate Mint Cups is a spin on that favorite recipe.

Chocolate Crumble

I start with a standard chocolate crumble cookie base. A simple mixture of almond flour, cocoa powder, low-carb sweetener, and melted butter get mixed together in a small bowl.

Use a fork to fluff all of the ingredients together in a small bowl. Once you have a nice crumbly chocolate mixture set that aside for the next step.

BTW…Half of the chocolate crumble mixture will be used for the bottom of your Keto Chocolate Mint Cups. The other half of the chocolate crumble will be used as a topping for your dessert.

Mint Cream Filling

The next step is to make the cream cheese and sweetened mint filling. In a medium bowl cream together softened cream cheese, heavy whipping cream, and low carb sweetener until fully blended.

Add in the mint extract and the green food dye if using. Continue to blend together until you have reached a creamy light green mint mixture.

Whipped Cream Topping

Another optional step in this desert is the whip cream topping. It is not completely necessary for you to add whip cream to the top of this dessert. However, it is a nice touch to go along with the mint and chocolate flavors in these Keto Chocolate Mint Cups.

In a small bowl using a hand mixer whip together the heavy cream, vanilla extract, and Stevia drops. Blend together on medium speed for 1 to 3 minutes or until your whip cream form soft peaks.


In six small decorative cups use half of the chocolate crumble mixture and equally divide chocolate crumble to cover the bottom of each cup.

Next, spoon the green mint filling mixture over the chocolate crumble layer into each of the 6 cups. You can either smooth down the green filling to cover the chocolate crumble or you can leave the layers spooned in for a rustic feel.

Sprinkle the remaining chocolate crumble mixture over the green filling layer in each of the 6 cups. The last part is to dollop each of your keto chocolate mint cups with a bit of the white soft whipped cream.


Once your keto chocolate mint cups have been assembled you will chill them for up to one hour before serving.

For storage of these dessert cups cover loosely with plastic wrap and refrigerate for up to three days.

Buy this cute magnet for your fridge

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Keto Accountability Coaching

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

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Chocolate Mint Cups

πŸ€ Chocolate Minty and Keto, too! Super cute St. Patty's Day low carb dessert. Easy and NO BAKE!
Prep Time: 10 minutes
Assembly & Chill Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, easy dessert, mint, peppermint, shamrock
Servings: 6 cups
Calories: 519kcal
Author: The Kellie Kitchen


Chocolate Crumble

Mint Filling

  • 8 oz cream cheese softened
  • 1 cup cream
  • 1/4 cup Allulose
  • 2 tsp peppermint extract
  • 10 drops stevia
  • 10 drops green food dye optional

Whipped Cream Topping (optional)


Chocolate Crumble Bottom

  • Using a fork, mix together melted butter with the almond flour, cocoa powder and low carb sweetener. Chocolate mixture should be crumbly.
  • Divide the mixture in half and set all this aside for later use in assembly .

Mint Cheesecake Filling

  • Using a hand mixer whip together the soft cream cheese, cream, allulose, mint extract. Continue mixing until cream mixture begins to stiffen.
  • Taste for sweetness. Add stevia drops to your own taste. I add 10 drops of stevia.

Whipped Cream Topping (optional)

  • In a separate bowl whip the cream, vanilla and stevia using a hand mixer. Continue whipping until stiff peaks form.


  • Take the first half of the chocolate crumble mix and equally divide and spoon into each of the 6 dessert cups.
  • Take your mint cheesecake mixture and spoon equally into each of the 6 dessert cups on top of the first chocolate crumble layer.
  • Spoon the remaining chocolate crumble mixture equally over the top of the mint cheesecake layer.
  • Dollop a spoonful of whipped cream on top of each chocolate mint cup.
  • Chill in the fridge for up to an hour. Enjoy.


***To cut carbs in this recipe you can reduce the chocolate crumble mixture to half the amount and just use as a bottom layer as seen in picture.


Calories: 519kcal | Carbohydrates: 10g | Protein: 8g | Fat: 52g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 211mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1616IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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