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White Chocolate Cups with Pistachio filling is pure Christmas delight that is not only lovely to looks at but also easy to make and full of nutrients.

The last minute Christmas recipe and I have one more, which I am planning to post before the New Year. Unfrutenetly I don’t even have a video for these White Chocolate Cups and I am truly sorry about that, but I messed up. I was in a hurry and forgot to press record when I was pouring the chocolate in. Luckily, this recipe is pretty simple and I hope my instructions are clear enough for you to follow.

Many of you may have made peanut butter cups, which is basically same process. You can even look up some videos on YouTube if you haven’t done it before. Nevertheless, these White Chocolate Cups are delicious and also Keto friendly if you use 0 sugar sweetener, such as Swerve. You can use other kind, for example Monk Fruit if you prefer.

However, if you are not on Keto diet, Maple syrup is wonderful for the pistachio filling and I personally like it better. I made both options, because my daughter’s mother in law is on Keto diet and I made some for her. This is actually the first time I made totally Vegan Keto dessert, eventough I use Swerve many times. However, my previous desserts are usually made with other non Keto ingredients.

Thank you for visiting and if you are still looking for more dessert ideas for the Holidays, please visit my DESSERTS page. Merry Christmas!


White Chocolate Cups with Pistachio filling is pure Christmas delight that is not only lovely to looks at but also easy to make and full of nutrients.
Vegan – Gluten Free – Refined Sugar Free – Keto Optional
Prep Time10 mins
Active Time15 mins
Active Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: gluten free vegan dessert, guilt free dessert, how to make white keto chocolate, keto chocolate, keto dessert, vegan christmas dessert, vegan white chocolate
Yield: 9
Author: Lena Novak – Lena’s Vegan Living


  • Cupcake tray, cupcake liners, double boiler, mini ice cream scoop, blender.


  • 227 gr cacao butter about 1 1/4 cup
  • ½ cup coconut cream
  • 2 tbsp cashew butter
  • 2 tsp pure vanilla extract
  • ¾ cup Swerve sweetener confectioners
  • Pinch of Himalayan pink salt
  • 1 cup of raw shelled pistachios ground in a blender
  • 1/3 cup maple syrup
  • Pinch of Himalayan pink salt
  • 1/3 cup Swerve sweetener confectioners
  • 1/3 cup milk
  • Mix all ingredients well.


  • Melt cacao butter above the steam in a double boiler with coconut cream.
  • Add sweetener, and all the rest of the ingredients and mix well.
  • Line your cupcake tray and fill with about 2tbsp of chocolate mixture. (I have only with 1tbsp and it wasn’t enough.
  • Place into freezer for about 10minutes while keeping your chocolate in a warm water.
  • When ready, fill each cup with pistachio filling, buy using mini-ice cream scoop.
  • Press it down with with a spoon, or butter knife, so it doesn’t stick out too high.
  • Cover each cup with the remaining white chocolate, making sure you leave at least 1/8 inch off the liner rim.
  • Place into refrigerator for couple hours.
  • When ready, peal the liners and serve. You may top with more ground pistachios and pomegranate.


Swerve sweetener is available on Amazon 
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