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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.