Imagine biting into a decadent, chocolatey Easter treat that doesn't derail your low-carb lifestyle! These Keto Easter Cookie Cups are about to revolutionize your holiday dessert game, offering all the sweet satisfaction without the sugar crash. Perfect for health-conscious foodies and keto warriors, these adorable cookie cups are so delicious, you won't believe they're actually good for you!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 servings
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup erythritol
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
- ¼ cup sugar-free candy eggs (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or grease thoroughly with butter.
- In a medium mixing bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Whisk dry ingredients until well integrated and free of lumps.
- In a separate large bowl, cream the softened butter using an electric mixer until smooth and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter, mixing thoroughly until the mixture becomes light and uniform in texture.
- Gradually incorporate the dry flour mixture into the wet ingredients, stirring until a consistent cookie dough forms.
- Fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
- Divide the dough equally among the 12 muffin cups, pressing the mixture into the bottom and sides to create cup-like shapes.
- Bake in the preheated oven for 12-15 minutes, or until edges are golden brown and centers are set.
- Remove from oven and allow to cool in the tin for 10 minutes, then carefully transfer to a wire rack.
- Once completely cooled, top each cookie cup with sugar-free candy eggs for decoration.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure all ingredients are at room temperature for the smoothest, most consistent dough.
- Use a silicone muffin tin or grease your pan thoroughly to prevent sticking.
- Don't overmix the dough - this can lead to tough, dense cookie cups.
- For extra richness, use high-quality grass-fed butter.
- Let the cookie cups cool completely before adding sugar-free candy eggs to prevent melting.
- If the dough seems too dry, add a tiny bit of almond milk to achieve the right consistency.
- For a more festive look, use pastel-colored sugar-free candy eggs as toppers.
- Store in an airtight container to maintain the perfect texture and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 4g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
