Welcome to a Low-Carb Delight!
Hey there, dessert lovers! If you’re looking for a fun and decadent treat that fits perfectly into your keto lifestyle, you’re going to fall in love with these Keto Boston Cream Pie Cookie Cups. These delightful little cups combine a soft cookie base, creamy vanilla filling, and a rich chocolate ganache that will make your taste buds dance. Let’s get baking!
Nutritional Benefits
These Keto Boston Cream Pie Cookie Cups not only satisfy your sweet tooth but also offer some great nutritional benefits. By using almond flour, you’re keeping the carbs low while adding healthy fats. The filling is made with cream cheese, providing protein and calcium. This delightful dessert allows you to indulge guilt-free while staying on track with your diet!
Customization Options
The best part about these cookie cups is how easy they are to customize! Here are a few ideas to make them your own:
- Flavor Variations: Add a pinch of vanilla extract or almond extract to the cookie dough for an extra flavor boost.
- Filling Options: Swap the vanilla filling for chocolate or lemon-flavored filling for a fun twist!
- Toppings: Finish off with crushed nuts, shredded coconut, or a sprinkle of sea salt for added texture!
Keto Boston Cream Pie Cookie Cups Recipe
Ingredients
- For the Cookie Cups:
- 1 ½ cups almond flour
- 1/4 cup erythritol or your favorite keto-friendly sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Vanilla Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- For the Chocolate Ganache:
- 1/2 cup sugar-free dark chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt. Stir until well mixed.
- Add the egg, melted butter, and vanilla extract to the dry ingredients, mixing until a cohesive dough forms.
- Press the dough into the bottom and up the sides of each muffin cup to form cookie cups.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
- While the cookie cups are cooling, prepare the vanilla filling. In a bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Once the cookie cups have cooled, fill each cup with the vanilla filling.
- To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it is just about to boil. Remove from heat and add the sugar-free dark chocolate chips, stirring until melted and smooth.
- Drizzle or spoon the chocolate ganache over the filled cookie cups.
- Refrigerate the cookie cups for about 30 minutes to allow the filling to set before serving. Enjoy your delicious Keto Boston Cream Pie Cookie Cups!
Tips for Success
- Make sure your cream cheese is at room temperature for a smooth filling.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- These cookie cups are great for meal prep; make a batch to enjoy throughout the week!
Let’s Indulge in Keto Goodness!
Have you tried making these Keto Boston Cream Pie Cookie Cups? I can’t wait to hear how they turned out and any fun modifications you made! Share your experiences and connect with me for more delicious keto recipes. Enjoy your tasty creation!
