Description
Keto Tiramisu Cookie Cups are a low-carb dessert that combines the flavors of traditional tiramisu in a convenient cookie cup form, featuring a creamy mascarpone filling and a coffee-scented cookie base.
Ingredients
Scale
- 2 cups (224 g) almond flour
- 1/2 cup (100 g) erythritol sweetener
- 1 tsp espresso powder or instant coffee
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 6 oz (170.1 g) mascarpone cheese, room temperature
- 1/3 cup powdered sweetener
- 1 tbsp sugar-free coffee liqueur (or dark rum)
- 1/4 cup (59.15 ml) whipping cream, chilled
- Cocoa powder for sprinkling
Instructions
- Preheat the oven to 325ºF and grease a mini muffin tin (24 mini-muffin capacity).
- In a large bowl, whisk together the almond flour, sweetener, espresso powder, baking powder, and salt. Stir in the butter, egg, and vanilla until the dough comes together.
- Roll into approximately 1-inch balls and place into the prepared mini-muffin tin. This recipe will make exactly 24, so if you’ve made your balls too big or too small, go back and redistribute the dough.
- Press the dough into the bottom and up the sides of each mini-muffin cup. Bake for 12 to 15 minutes, until the edges are lightly brown and the cookie cups are puffed up a bit.
- Remove and let cool for 10 minutes, then gently press into the centers with a blunt rounded implement to reform the wells. Allow to cool completely, then gently loosen with a knife to remove from the muffin pan.
- In a large bowl, beat the mascarpone on medium low until smooth. Don’t over-beat, as it may separate. Beat in the sweetener and coffee liqueur until just combined.
- In a separate bowl, beat the whipping cream until it holds stiff peaks. Carefully fold into the mascarpone mixture.
- Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate for 20 minutes to set.
Notes
- Store the filled cookie cups in the fridge in a covered container for up to 5 days.
- You can also freeze the unfilled cookie cups for several months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookie cups
- Calories: 244 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 23.4 g
- Saturated Fat: 9.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.2 g
- Fiber: 2 g
- Protein: 5.7 g
- Cholesterol: 0 mg