A great little twist on keto strawberry shortcake. Bite-sized low carb cookie cups filled with strawberries and whipped cream! A perfect summer treat.
Cookie cups are just as fun to make as they are to eat. It’s kind of brilliant when you think about it, a cookie shaped like a cup, and filled with all kinds of deliciousness.
And it’s remarkably easy to make them keto-friendly too. In fact, I’ve been making cookie cups almost since the beginning of my low carb journey, starting with these adorable Tiramisu Cookie Cups. They were such a success, I went on to make some Keto Chocolate Chip Cookie Pudding Cups, and some Lemon Sugar Cookie Cups.
The inspiration behind these Keto Strawberry Shortcake Cookie Cups goes out to Creations by Kara. Her pretty (albeit full carb) version caught my eye and I just had to make them over in time for summer.
How to make Keto Cookie Cups
These really are fun to make and quite easy too, although they do take some hands on effort.
Cookie cups are usually made with something like a sugar cookie base. My base is very similar to my keto sugar cookie recipe, because it lends itself really well to pressing and molding into muffin tins.
If you have a very good nonstick mini muffin pan, you can grease it and place the dough right into the pan. If not, try using some parchment or silicone liners to avoid sticking. They will end up looking fluted, but that’s kind of pretty too.
You can also make them bite-sized, as I did, or you can make them in a standard muffin pan. They end up more like tarts that way, but still absolutely delicious.
I find that the cookie cups puff up enough that I need to re-shape the center well when they come out of the oven. Easy enough to do with the end of a wooden spoon, and makes more space for the filing.
Then you can fill them with just about anything. Really, what you can fill keto cookie cups with is limited only by your imagination. So many delicious possibilities.
Can you make cookie cups ahead?
Cookie cups like these are perfect for making in advance. However, it is best to wait to fill them until closer to serving.
The cups themselves can be made several days ahead, as they will last in the refrigerator for up to a week. Store them in an air-tight container.
They should also freeze well too. I haven’t tried but I have frozen my keto sugar cookies so I can’t see why these wouldn’t fare just as well. Again, store in an airtight container.
For these strawberry shortcake cups, I do recommend only filling very close to serving time. Strawberries taste best when they are really fresh, as does whipped cream. If you won’t be serving them all, consider filling only the ones you plan to eat that day.
Keto strawberry shortcake is perfect for summer
Nothing says SUMMER IS HERE like strawberry shortcake. And it’s a perfect dessert for a keto makeover. There are also many wonderful variations on this classic dessert.
Don’t let yourself be limited by the basic version! Besides these strawberry shortcake cookie cups, there are many other fun ways to enjoy the strawberries and cream flavors…
- Classic Strawberry Shortcake
- Strawberry Shortcake Poke Cake
- Strawberry Shortcake Whoopie Pies
- Strawberry Shortcake Chaffles
- Microwave Strawberry Shortcake
- Strawberry Shortcake Ice Cream Bars
Strawberry Shortcake Cookie Cups
- 6 large strawberries
- Preheat the oven to 325F and grease a 24-cavity mini muffin pan very well. (If you do not have a good non-stick pan, you can use silicone or parchment mini muffin liners).
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and vanilla extract until the dough comes together.
- Roll the dough into 24 even balls and place in the prepared muffin pan. Press evenly into the bottom and up the sides of the muffin cups.
- Bake 10 to 14 minutes, or until slightly puffed and just barely turning golden around the edges. Remove and gently re-shape the center wells of the cups with the end of a wooden spoon.
- Let cool in the pan for 15 minutes, then gently loose with a knife and transfer to a baking rack.
- Once the cookie cups are completely cool, divide the chopped strawberries between the center wells, pressing them in lightly.
- In a large bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Transfer to a piping bag fitted with a star tip and pipe over the berries in the cups. Or simply spoon some whipped cream on top of each cup.
- Slice each berry lengthwise into 4 even slices.
- Top each cup with a slice of strawberry. Serve immediately.