Ingredients
Method
- Preheat the oven to 3250F 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.
Notes
- Don't overbake: Watch the edges closely, they should be lightly browned. Overbaking can make the cookie cups dry and crumbly.
- Reshape while warm: If your wells puff up, gently press them back down with a spoon while the cookies are still warm to maintain the cup shape.
- Storage: Store cooled keto cookie cups in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Reshape while warm: If your wells puff up, gently press them back down with a spoon while the cookies are still warm to maintain the cup shape.
- Storage: Store cooled keto cookie cups in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.