How to create yummy Italian-inspired Keto Cannoli Cookie Cups? The crunchy texture of chocolate chip cookie cups with the creamy sweetness of classic keto cannoli filling. With easy-to-follow steps and a list of simple ingredients, you can whip up these delicious desserts and serve them as a perfect after-dinner treat.
How to make Keto Cannoli Cookie Cups
A FULL DETAILED PRINTABLE RECIPE IS BELOW.
Ingredients for Keto Cookie Cups
- Almond Flour: 2 cups (200 g or 7 oz)
- Butter: Melted, 110 g (approx. 3.9 oz or ½ cup)
- Vanilla Extract: ¼ tsp
- Erythritol or Allulose: ½ cup
- Salt: A pinch
- Egg: 1 large
- Sugar-Free Chocolate Chips or Chopped Dark Chocolate: ¼ cup (40 g or 1.4 oz)
Ingredients of Cannoli Filling
- Cream Cheese: 200 g (7 oz)
- Heavy Whipping Cream: ½ cup
- Powdered Allulose: 3 tbsp
- Vanilla Extract: ¼ tsp
- Sugar-Free Chocolate Chips: 20 g (0.7 oz)
Preparing the Cookie Cups
Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone muffin cups. I like using silicone muffin cups because it's super convenient when you don't have to grease and you just wash the cups in the dishwasher at the end.
In a mixing bowl, combine almond flour, melted butter, erythritol (or allulose), vanilla extract, and a pinch of salt. Mix until well combined. Beat in the egg to form a dough. Fold in the sugar-free chocolate chips.
Divide the dough into the muffin cups, pressing gently to form cups. Bake for about 15 to 20 minutes or until the edges are golden brown. After baking cups will be soft, press the bottom gently while hot and allow to cool before filling the cups.
Keto Cannoli Filling
In a separate bowl, beat the cream cheese, heavy whipping cream, powdered allulose, and vanilla extract. Continue beating until the mixture is light and fluffy. Stir in the sugar-free chocolate chips.
Assembling the Cookie Cups
Once the cookie cups have cooled, fill them with the cannoli cream using a spoon or a piping bag. Optionally, sprinkle some extra chocolate chips on top for decoration.
Nutritional Information
Each serving of these Keto Cannoli Cookie Cups offers a perfect balance of flavor and nutrition.
These homemade low-carb Cannoli Cookie Cups are not just easy to make but are sure to satisfy your sweet cravings without sugar overload. Whether you're hosting a party or simply enjoying a quiet evening at home, these keto-friendly delights are perfect. Enjoy crafting them in bite-sized pieces and freeze them if you like. They will be perfect!
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Ines
Keto Cannoli Cookie Cups
Italian-inspired Keto Cannoli Cookie Cups. The crunchy texture of chocolate chip cookie cups with the creamy sweetness of classic keto cannoli filling. With easy-to-follow steps and a list of simple ingredients, you can whip up these delicious desserts and serve them as a perfect after-dinner treat.
Ingredients
- Ingredients for Keto Cookie Cups
- Almond Flour: 2 cups (200 g or 7 oz)
- Butter: Melted, 110 g (approx. 3.9 oz or ½ cup)
- Vanilla Extract: ¼ tsp
- Erythritol or Allulose: ½ cup
- Salt: A pinch
- Egg: 1 large
- Sugar-Free Chocolate Chips or Chopped Dark Chocolate: ¼ cup (40 g or 1.4 oz)
- Ingredients of Cannoli Filling
- Cream Cheese: 200 g (7 oz)
- Heavy Whipping Cream: ½ cup
- Powdered Allulose: 3 tbsp
- Vanilla Extract: ¼ tsp
- Sugar-Free Chocolate Chips: 20 g (0.7 oz)
Instructions
Preparing the Cookie Cups
1. Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone muffin cups.
2. In a mixing bowl, combine almond flour, melted butter, erythritol (or allulose), vanilla extract, and a pinch of salt. Mix until well combined. Beat in the egg to form a dough. Fold in the sugar-free chocolate chips.
3. Divide the dough into the 12 muffin cups, pressing gently to form cups. Bake for about 15 to 20 minutes or until the edges are golden brown. After baking cups will be soft, press the bottom gently while hot and allow to cool before filling the cups.
Keto Cannoli Filling
1. In a separate bowl, beat the cream cheese, heavy whipping cream, powdered allulose, and vanilla extract.
2. Continue beating until the mixture is light and fluffy.
3. Stir in the sugar-free chocolate chips.
Assembling the Cookie Cups
1. Once the cookie cups have cooled, fill them with the cannoli cream using a spoon or a piping bag.
2. Optionally, sprinkle some extra chocolate chips on top for decoration.
3. Serve and enjoy!
Notes
This is the recipe for 10 to 12 cups.
Nutrition Information:
Yield: 12 Serving Size: 1 cup = 1/12thAmount Per Serving: Calories: 180Total Fat: 15gCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gProtein: 5g
Automatically calculated. Please calculate your macros with the ingredients you use.
Did you make this recipe? Let me know!