• Preheat the oven to 325ºF and line a mini muffin pan with 24 silicone liners (or use a silicone mini muffin pan).
• In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
• Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use a rounded teaspoon or another blunt rounded instrument to press a deep well into the center of each ball.
• Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.

Filling

• In a medium saucepan over medium heat, combine the cream and sweetener. Bring to a simmer, then remove from heat and add the chopped chocolate.
• Let sit 5 minutes to melt, then whisk until smooth. Spoon into the cookie cups and let set 15 minutes or so.
• Carefully arrange 2 to 3 candy pieces in the cookie cups to look like Easter eggs. Add a few sugar-free sprinkles, if desired.