Keto Cheesecake Cookie Cups
Keto Cheesecake Cookie Cups are a fun and easy miniature dessert, and great for any holiday or special occasion. Bedazzle them with chocolate hearts or sugar-free sprinkles!
Servings 15 servings
Calories 217kcal
Ingredients
Cookie Cups
- 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
Cheesecake Filling
- 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
Garnish
- 1 ounce sugar-free dark chocolate (optional)
- Sugar-free sprinkles (optional)
Instructions
Cookie Cups
- Preheat the oven to 325ºF and grease 30 mini muffin cups very well or line with silicone or parchment liners. (If your pan only holds 24 mini muffins, you may need to work in batches).
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together.
- Roll the dough into 13/4 inch balls. Place in the prepared muffins cups and press into the bottom and up the sides.
- Bake 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil.
- Let cool completely in the pan, then gently loosen with a sharp knife and remove from the pan.
Cheesecake Filling
- Puree the rasperries in a blender, then drain through a sieve to remove the seeds. Press firmly on the solids to get out as much of the juice as possible. Discard the seeds
- In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the rasperry puree, raspberry extract, and vanilla extract and beat until well combined.
- Pipe or spoon the cream cheese filling into the cookie cups. Refrigerate 1 hour to set the cheesecake.
Garnish
- To make chocolate hearts, chop the sugar free chocolate and melt in a microwave safe bowl in 30 second increments until smooth.
- Place in a small ziploc bag with the very corner snipped off and pipe heart shapes onto waxed paper. Freeze until solid, then peel off and place into the top of the cheesecake cups.
- And/or sprinkle with sugar-free sprinkles.
Notes
Storage Information: Store the filled cookie cups in the fridge for up to 5 days. You can also freeze them for up to 2 months.
Nutrition
Serving: 2cups | Calories: 217kcal | Carbohydrates: 6.2g | Protein: 5.1g | Fat: 18.7g | Fiber: 2.5g