Description

These adorable Keto Cookie Cups are filled with low carb chocolate ganache and topped with sugar-free candy pieces. A fun little treat for your Easter celebrations!

Ingredients

Cookie Cups

1 ¾ cup (196 g) almond flour

½ cup (91 g) Swerve Granular

½ teaspoon baking powder

¼ teaspoon salt

¼ cup (56.75 g) butter melted

1 large egg white

½ teaspoon vanilla extract

Filling

1/2 cup (119 g) heavy whipping cream

1/3 cup (66.67 g) allulose, (see Expert Tips)

2 1/2 ounces unsweetened chocolate, chopped

1/2 tsp vanilla extract

1 package (100 grams) keto candy pieces

Keto sprinkles

Instructions

Preheat the oven to 325ºF and line a mini muffin pan with 24 silicone liners (or use a silicone mini muffin pan).

In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.

Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use a rounded teaspoon or another blunt rounded instrument to press a deep well into the center of each ball.

Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.

Filling

In a medium saucepan over medium heat, combine the cream and sweetener. Bring to a simmer, then remove from heat and add the chopped chocolate.

Let sit 5 minutes to melt, then whisk until smooth. Spoon into the cookie cups and let set 15 minutes or so.

Carefully arrange 2 to 3 candy pieces in the cookie cups to look like Easter eggs. Add a few sugar-free sprinkles, if desired.