Description
Cookie Cups are the perfect dessert hybrid, featuring a crispy almond flour cookie shell filled with a creamy ricotta and cinnamon-spiced filling. With their delightful texture and flavor, these keto-friendly treats are a hit for any occasion, from parties to a personal indulgence.
Ingredients
For the Cookie Cups
- Almond flour (2 cups)
- Swerve confectioners’-style sweetener (1/4 cup)
- Salt (1/4 tsp)
- Ground cinnamon (1/4 tsp)
- Unsalted butter, softened (3 tbsp)
- Large egg (1)
- Vanilla extract (1 tsp)
For the Cream Filling
- Whole milk ricotta cheese (1 cup)
- Heavy whipping cream (1/3 cup)
- Swerve confectioners’-style sweetener (1/4 cup)
- Ground cinnamon (pinch)
- Vanilla extract (1/2 tsp)
- Lily’s chocolate chips, sugar-free (1/4 cup)
Instructions
- Preheat the Oven
- Preheat the oven to 350°F.
- Grease a 12-well muffin pan with coconut oil or avocado oil spray.
- Make the Cookie Cup Dough
- In a large bowl, mix almond flour, Swerve sweetener, salt, and cinnamon.
- Add softened butter and blend with a hand mixer until the mixture becomes crumbly.
- Mix in the egg and vanilla extract until the dough comes together.
- Shape the Cookie Cups
- Divide the dough evenly among the prepared muffin wells.
- Press the dough up the sides of each well to form a cup shape.
- If the dough sticks, lightly grease your fingers with cooking spray.
- Bake the Cookie Cups
- Bake in the preheated oven for 13–16 minutes, or until the edges are golden brown.
- Let the cookie cups cool completely in the pan; they will crisp up as they cool.
- Prepare the Cream Filling
- Strain the ricotta cheese using paper towels or a clean kitchen towel to remove excess moisture.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- Fold in Swerve sweetener, cinnamon, ricotta, and vanilla extract until smooth.
- Assemble the Cookie Cups
- Gently remove cooled cookie cups from the muffin pan.
- Transfer the cream filling to a pastry bag or zip-top bag with a small corner cut off.
- Pipe the filling into each cookie cup, filling about 3/4 of the way.
- Add Finishing Touches
- Sprinkle a few sugar-free chocolate chips on top of each cookie cup.
- Garnish with a pinch of cinnamon or chopped nuts if desired.
Notes
- Chill the Dough: If the dough becomes too sticky, refrigerate for 10–15 minutes.
- Ricotta Prep: Straining the ricotta ensures a thick, creamy filling.
- Storage Tips: Store cookie cups and filling separately for freshness. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American