Turmeric Coconut Cream Cups




Yield 12 muffin sized cups


Optional: Can also use 2 tablespoons of raw, local honey or keto maple syrup or 1 tbsp of xylitol if you don’t want to use stevia.  Honey does contain sugar however, so the recipe would not be ketogenic if you used this.


Step #1:  Melt butter or ghee on low and mix in the turmeric and black pepper- stir until well combined.  This makes a turmeric liquid.

Step #2:  Place shredded coconut, coconut butter, coconut oil, lemon juice and stevia into a food processor and blend until well mixed.

Step #3:  Use spoon to scoop out about 2 tbsps worth of coconut mixture and place into silicone or regular muffin liners.

Step #4:  Once all your muffins liners are filled, melt butter or ghee and mix in spices.

Step #5:  Use a spoon  again to scoop out about 1 tablespoon of turmeric liquid and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.

Step #6:  Place in freezer for about 20 minutes or until coconut is frozen.

Step #7:  Keep in fridge.


***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses Dessert

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 303

% Daily Value

Total Fat 25 g


Total Carbohydrates 6 g


Dietary Fiber 3 g


Protein 1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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