Keto tiramisu cookie cups redefine guilt-free indulgence, offering all the rich, coffee-infused creaminess of classic tiramisu in a perfectly portioned, low-carb format. This recipe is a game-changer for anyone following a ketogenic diet or simply looking for a healthier dessert option. My first attempt at keto tiramisu, I struggled to get the texture just right for the cookie base. I learned that really pressing the dough into the muffin cups is key to a sturdy, yet tender, cookie cup. These keto tiramisu cookie cups are designed to be both simple to make and impressive to serve, perfect for entertaining or a personal treat.

⏱ Time: 40 min
👥 Servings: 12
📊 Level: Easy
🥗 10 ingredients
️ Keto Tiramisu Cookie Cups - Keto Tiramisu cookie cups: whip up these delightful low-carb treats perfect for any occasion. Enjoy classic tiramisu flavors witho

Keto Tiramisu Cookie Cups

Keto Tiramisu cookie cups: whip up these delightful low-carb treats perfect for any occasion. Enjoy classic tiramisu flavors without the guilt!
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Prep Time 28 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup erythritol sweetener
  • 1 tsp espresso powder or instant coffee
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter (melted)
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 oz mascarpone cheese (room temperature)
  • 1/3 cup powdered sweetener

Method
 

  1. Preheat oven to 325F. Grease a 12-cup mini muffin pan well with butter or coconut oil. In a medium bowl, whisk together the almond flour, erythritol, espresso powder, baking powder, and salt.
  2. In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. The dough will be thick.
  3. Divide the dough evenly among the 12 muffin cups. Press the dough firmly into the bottom and up the sides of each cup to form a cookie cup. Use a small spoon or your fingers.
  4. Bake for 10-12 minutes, or until the edges are lightly golden and set. Remove from oven and let cool in the pan for 5 minutes before carefully transferring to a wire rack to cool completely.
  5. While the cookie cups cool, prepare the mascarpone filling. In a small bowl, whisk together the room temperature mascarpone cheese and powdered sweetener until smooth and creamy.
  6. Once the cookie cups are completely cool, spoon or pipe the mascarpone filling into each cup. Chill for at least 30 minutes to allow the filling to set.
  7. Just before serving, dust lightly with unsweetened cocoa powder or additional espresso powder for garnish.

Notes

– Ensure your mascarpone is at room temperature for the smoothest, lump-free filling. Cold mascarpone will be harder to whisk and might result in a grainy texture.
– 冷却 For the cookie cups, let them cool completely on a wire rack before filling. This prevents the mascarpone from melting and helps the cups hold their shape.
– Storage: Store leftover cookie cups in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the unfilled cookie cups for up to 1 month and fill before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Ensure your mascarpone is at room temperature for the smoothest, lump-free filling. Cold mascarpone will be harder to whisk and might result in a grainy texture.
  • 冷却 For the cookie cups, let them cool completely on a wire rack before filling. This prevents the mascarpone from melting and helps the cups hold their shape.
  • Storage: Store leftover cookie cups in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the unfilled cookie cups for up to 1 month and fill before serving.

These Keto Tiramisu Cookie Cups prove that you don’t have to sacrifice flavor for health. Enjoy this elegant, low-carb dessert that will satisfy your sweet cravings without the guilt!

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