July 24, 2023

Easy Keto Cookie Cups

Name: Easy Keto Cookie Cups
Prep time: 5 min
Cook time: 15 min
Ingredients: 1/2 cup very soft butter; 50 grams granulated sweetener, adjust to taste (1/4 cup) (I use granulated monkfruit sweetener); 50 grams brown sugar sweetener, adjust to taste (1/4 cup) (I use brown monkfruit sweetener); 2 large room temperature eggs; 33 grams room temperature Greek yogurt (2 TBS); 2 tsp vanilla extract; 112 grams coconut flour (1 cup); 10 grams baking powder (2 tsp); 1/4 tsp salt; 1/4 cup keto chopped chocolate or chocolate chips, adjust to taste (I use Lily chocolate caramel chips)

Easy Keto Cookie Cups

This recipe is designed to teach everyone how to make easy keto cookie cups

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Course: Dessert

Prep Time: 5

Cook Time: 15

Servings: cookie cups

Calories: 90kcal

Ingredients

1/2 cup very soft butter
50 grams granulated sweetener, adjust to taste (1/4 cup) I use granulated monkfruit sweetener
50 grams brown sugar sweetener, adjust to taste (1/4 cup) I use brown monkfruit sweetener
2 large room temperature eggs
33 grams room temperature Greek yogurt (2 TBS)
2 tsp vanilla extract
112 grams coconut flour (1 cup)
10 grams baking powder (2 tsp)
1/4 tsp salt
1/4 cup keto chopped chocolate or chocolate chips, adjust to taste I use Lily chocolate caramel chips

Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups with oil of choice or cooking spray. (Silicone muffin cup molds work best.) Set aside. Place the butter and both sweeteners into a large mixer bowl. Beat on medium speed for 1 minute until or fully combined and smooth.
Add the eggs, Greek yogurt and vanilla extract. Beat on medium about 30 seconds or until fully combined. Sift the dry ingredients into the mixer bowl until there are no lumps. Beat on medium for 1 minute or until combined and a smooth dough has formed.
Gradually fold in the chocolate until combined and evenly distributed throughout the dough. Scoop the dough out 2 1/2 TBS at a time into the prepared muffin cup molds. Use fingers or the back of a measuring cup and press the dough evenly throughout the bottom and up the sides of each muffin cup.
Place the pan in the preheated oven. Bake at 350 degrees for 12 to 16 minutes or until the cups are golden. Remove from the oven and allow to cool in the pan at least 30 minutes to firm up After 30 minutes remove the cups from the molds and transfer them to a wire rack. Allow them to cool completely before filling.
Once cooled fill each cup with ice cream, yogurt or whatever you desire. Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days.