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  • Writer's pictureKeto Upgrade

Keto Mallo Cups

Halloween means surrounded by candy, so to add to last years keto peanut butter cups and keto twix, I decided to do some keto coconut candies. These kind of came about by accident because I've never eaten a Mallo cup in my life. But I was trying to figure out keto nougat and got a marshmallow cream kind of result. So I went out and bought some mallo cups and tried them, to try to replicate them as best I could. Mine are definitely bigger and way less carbs, lol but pretty similar.

You can use any keto chocolate chips you prefer, traditionally Mallo cups are milk chocolate so that's what I used. You can also use any shape silicon candy molds you'd like, they just won't have the mallo cup look to them. Just follow the same procedure with coating the bottom in a thick layer of chocolate, filling with the marshmallow cream then coating with a thin layer of chocolate. Ingredients are enough for 12 cupcake molds so you may get many more if you use a smaller mold.

Again allulose is critical for this recipe, monkfruit and erythritol crystalize when heated to high temperatures. The only trick to this recipe is pouring the allulose syrup very slowly, into stiff egg whites, down the bowl between the wall and whip to insure the the allulose syrup doesn't get flung all around the bowl.

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Hoosier Hill Allulose -

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It's Just Allulose -

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Mallo Cup Recipe

4oz. + 2 oz. Lily's milk chocolate chips

2 tsp. + 1 tsp. Coconut oil

1/2 Cup Allulose

2 Tbs. Water

1 Egg White (room temp)

1/2 tsp. Vanilla Extract

15 g Shredded unsweetened coconut (2 Tbs.)


  1. Line a 12 cupcake pan with liners, temper the first 4 oz. of Lily's milk chocolate with 2 tsp. Coconut oil, (melt chips at 50% power, 30 second intervals until somewhere above 90 degrees, add a few chocolate chips at a time, stirring until the chocolate is 88 degrees)

  2. Spread one teaspoon of chocolate all around the sides about a half inch up from the bottom then fill in any holes at the bottom with the remaining chocolate, repeat for all 12, place in refrigerator until set while you make the filling

  3. Heat the allulose and water until it reaches 270 degree, at 230 start whipping the egg white to stiff peaks

  4. Once the allulose is at temperature, turn the egg whites to high and stream the hot mixture very slowly down the side of the bowl, making sure to not hit the whip as you pour

  5. After all the hot liquid is added whip until it cools to about 80 degree, add in vanilla extract and whip until it reaches about room temp. 70-75 degrees

  6. Fold in the shredded coconut and place into a piping bag or a ziplock bag with the corner cut off

  7. Fill the chocolate molds with the filling, getting it as smooth as possible just under where the chocolate ends, smooth out the top if need then place in the refrigerator

  8. Tempering the rest of the chocolate 2 oz. with 1 tsp. coconut oil

  9. Top the mallo cups with a thin layer of chocolate making sure to connect with the chocolate sides

  10. Chill until completely solid, enjoy!

Macros: 1 Mallo Cup

76 Calories

6 g Fat

6.5 g Total Carbs

4.25 g Fiber

2.25 g Net Carbs

1.4 g Protein

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