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Low-Carb Chocolate Covered Coffee Beans

Start to Finish: 30 minutes


  • 1/2 cup cacao butter, melted
  • 1/2 cup cacao powder
  • Pinch of salt
  • 1/2 teaspoon vanilla essence
  • 1/2 cup whole coffee beans
  • 2 1/2 tablespoons granulated non-GMO erythritol or birch xylitol


  1. Refrigerate the coffee beans for 5-10 minutes while you prepare the chocolate coating. Line a baking sheet with parchment paper.
  2. If using a granulated sweetener, pulse it in a blender until it reaches a fine, powdery consistency. You can also use a pre-powdered sweetener and skip this step.
  3. Combine sweetener with cacao butter, cacao powder, salt, and vanilla. Stir and blend completely.
  4. Remove coffee beans from the refrigerator and add to the chocolate mixture. Stir to coat each bean in chocolate.
  5. With a fork, lift each bean from the chocolate and place on the baking sheet. Freeze the tray until chocolate has set.
  6. Serve immediately, or store covered in the refrigerator or freezer.

Makes: 5 servings

Nutritional Information (per serving):

  • Calories: 140
  • Protein: 3.2g
  • Carbs: 14.4g
  • Net Carbs: 5.2g
  • Fiber: 3.2g
  • Sugar: 3g
  • Fat: 12g
  • Cholesterol: 0mg
  • Salt: 0mg
  • Sugar Alcohols: 6g
  • Potassium: 6mg
  • Calcium: 16mg
  • Iron: 1mg