A decadent and classy keto chocolate cookie cups recipe with sugar-free ganache, simply divine.
This Keto Cookie Cups recipe makes 20 serves. 1 serving is 1 cookie cup, which has 2g net carbs.
Store leftover Low Carb Fudge Cookie Cups in the fridge for up to 1 week or freeze for up to 3 months.
Keto Cookie Cups Ingredients
- Cookie Cups Ingredients
- 2 ounces of Coconut Flour
- ¼ cup of Erythritol
- ½ teaspoon of Baking Powder
- Pinch of Salt
- 4 ounces of Butter, softened – not melted! Melted butter equals very, very fragile cups
- Fudge Filling Ingredients
- 1 cup of Sugar-Free Chocolate Chips
- ⅓ cup of Heavy Cream
- 1 teaspoon of Vanilla Essence
How to Make Keto Cookie Cups
- Preheat your oven to 160C/320F.
- Place the coconut flour, erythritol, baking powder, and salt into a mixing bowl. Mix well.
- Add the softened butter and mix into a thick dough.
- Make 20 even-sized balls and press them into the holes and up the sides of the silicone mini muffin pan. We recommend the silicone as it is much easier to get the cooked cups out of.
- Poke holes in the cups with a fork.
- Bake for 15-18 minutes, until golden brown. Leave to cool completely.
- Place the chocolate, cream, and vanilla into a small heatproof bowl over a saucepan of simmering water.
- Heat until the chocolate is about 60% melted, then remove from the heat and continue stirring until completely melted and smooth.
- Spoon or pipe into the cooled cookie cups.
- Chill in the fridge for 2 hours.
- Remove the cups from the mini muffin pan and serve.
Keto Cookie Cups - Chocolate Fudge Flavor
Our Keto Fudge Cookie Cups are a delicious cookie casing filled with creamy, sugar-free chocolate ganache. They are tasty sweet treat for snacking or after dinner.
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Print Pin Share EmailServings: 20 servings
Calories: 103kcal
Unit Conversion
Ingredients
Cookie Cups Ingredients
- 2 ounces Coconut Flour
- ¼ cup Erythritol
- ½ teaspoon Baking Powder
- Pinch Salt
- 4 ounces Butter softened
Fudge Filling Ingredients
- 1 cup Sugar-Free Chocolate Chips
- ⅓ cup Heavy Cream
- 1 teaspoon Vanilla Essence
Instructions
- Preheat your oven to 160C/320F.
- Place the coconut flour, erythritol, baking powder, and salt into a mixing bowl. Mix well.
- Add the softened butter and mix into a thick dough.
- Make 20 even sized balls and press into the holes and up the sides of silicone mini muffin pan. We recommend the silicone as it is much easier to get the cooked cups out of.
- Poke holes in the cups with a fork.
- Bake for 15-18 minutes, until golden brown. Leave to cool completely.
- Place the chocolate, cream and vanilla into a small heatproof bowl over a saucepan of simmering water.
- Heat until the chocolate is about 60% melted, then remove from the heat and continue stirring until completely melted and smooth.
- Spoon or pipe into the cooled cookie cups.
- Chill in the fridge for 2 hours.
- Remove the cups from the mini muffin pan and serve.
Nutrition
Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 13mg | Fiber: 4g | Sugar: 1g | Vitamin A: 200IU | Calcium: 8mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Want more tasty Keto Cookies recipes; try our;
To make a larger batch of this Keto Cookie Cups recipe adjust the servings above.
Um…need help troubleshooting. Butter was room temp not melted. And all ingredients were out in. My dough seemed thin? Anything I can do about that?
I’d love to help you but I’m not sure what you mean by the dough seeming thin?
Oh my gosh.. these look amazing & so easy . I’m making these for Thanksgiving… thanks so much for a great recipe.