Description
Keto Cheesecake Cookie Cups are a deliciously unique dessert that combines the creamy goodness of cheesecake with the fun bite-sized shape of cookie cups. These mini treats are perfect for holidays, parties, or a guilt-free indulgence any day of the week. Made with almond flour and sugar-free sweeteners, they fit seamlessly into a low-carb lifestyle without sacrificing taste. With customizable toppings like fresh berries or sugar-free chocolate drizzle, these cookie cups are sure to impress both family and friends. Enjoy these delightful bites that offer a rich flavor experience while keeping your carb count in check.
Ingredients
Scale
- 1 3/4 cup almond flour
- 1/2 cup erythritol sweetener
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup raspberries (thawed, if frozen)
- 12 ounces cream cheese (softened)
- 2/3 cup powdered sweetener
- 1/2 tsp raspberry extract
- 1/2 tsp vanilla extract
- 1 ounce sugar-free dark chocolate (optional)
- Sugar-free sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt. Add melted butter, egg, and vanilla; mix until well combined.
- Grease a muffin pan or line it with parchment paper. Divide the dough among the muffin cups and press down in the center to create wells.
- Bake for about 15 minutes until firm; allow cooling completely in the pan.
- Meanwhile, blend softened cream cheese with powdered sweetener until smooth; fold in raspberry extract and raspberries.
- Fill cooled cookie cups with cheesecake mixture and chill for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie cup (40g)
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg