These Chocolate Chip Cookie Cups are so rich and chewy, you’d never know they were low carb, gluten free and keto friendly! Filled with low carb chocolate buttercream these easy to make cookie cups will impress any guest!
Keto Chocolate Chip Cookie Cups With Chocolate Buttercream
Who could imagine a life lived without cookies in it at all? I don’t know about you, but I wouldn’t survive. Chocolate chip cookies are a weakness of mine which is why I’m obsessed with these Keto Chocolate Chip Cookie Cups with Chocolate Buttercream.
These cookie cups are a sugar-free, low carb treat topped with a light and fluffy chocolate buttercream, that is literally and figuratively the icing on the cake when it comes to this recipe.
With a keto friendly dessert this good, you’ll never have to pass on dessert again. Even those who aren’t trying to eat keto will be snagging these up by the arm full.
How To Make Chocolate Chip Cookie Cups
Making cookie cups is just as easy as making regular cookies, with just a few small differences in ingredients.
For the cookie cups, cream together the butter and Lakanto, and then cream in the egg, vanilla, molasses, and stevia glycerite. Stir in the almond flour, salt, and baking soda, and then fold in the chocolate chips.
Place a piece of plastic wrap directly on top of the cookie dough and chill. Get out a mini muffin tray and spray the inside of the wells with coconut oil. Divide the cookie dough between the wells, and press it down. Bake until golden and cool to room temperature. Lastly, just pop out the cookie cups with a butter knife.
Can I Make These Cookie Cups With Another Icing?
Yes, you can absolutely change up the icing flavor to whatever your preferences allow. Just be mindful of the carbohydrate content if you’re still trying to stay keto or low carb.
If you want to take this specific recipe and make it vanilla instead of chocolate, it’s actually really simple. The recipe is actually already set up as a vanilla base, the only thing that turns it into chocolate is the addition of cocoa powder and dark chocolate. So, to make this icing vanilla, simply skip the steps and ingredients that involve the chocolate and cocoa powder.
What’s The Best Way To Apply Buttercream Icing?
There’s really no right or wrong way to apply your buttercream icing to the chocolate chip cookie cups. You can spread with a knife, spatula, or pipe it on using a piping tip and bag.
I recommend piping the icing on because it makes them look super cute! But they will, by all means, come out just as tasty with spread on icing as well.
A little tip if you still want that bakery piping look but don’t have the tools. You can put the icing into a ziplock bag, scooping all the icing into one corner of the bag.
Once the icing is in, simply snip off the corner of the bag to make a hole big enough for the icing to come through in the thickness desired. Then just apply the icing as you would if you were using a piping bag.
Tips For Making Buttercream Icing
- When it comes to buttercream frosting you want to make sure that the sugar base you are using is alway confectioners (or powdered) you do not want granulated because it will give the icing a gritty, or lumpy texture instead of the soft creamy texture we want. You can use powdered erythritol or powdered monk fruit if you don’t have Swerve Confectioners on hand.
- If your frosting is too thick add a little more swerve confectioners until you’ve reached your desired consistency. If the frosting is too thick, add a small amount of extra whipping cream until you reach your desired consistency.
- Don’t just throw away unused frosting. It can be used to top any of your other keto friendly desserts, like the ones listed below.
Other Keto Chocolate Chip Cookie Recipes
- Keto Chewy Chocolate Chip Cookies
- Keto Crunchy Chocolate Chip Cookies
- Low Carb Chocolate Chip Cppkie Dough Fat Bombs
- Low Carb Chocolate Chip Cookie Dough Freezer Fudge
More Keto Desserts Perfect For Indulging
We all have those cravings for a good dessert, and who says you can’t give into them? Keto will allow you to feed into your sweet tooth without overindulging.
Next time you want to reach for a big slice of cake, or a sugar-filled cookie, check out one of these ket friendly recipes instead. All recipes are low carb, and low sugar complaint.
- Almond Butter Chocolate Kiss Cookies
- No-Bake Keto Chocolate Peanut Butter Balls
- Keto Chocolate Brownie In A Mug
- Easy Sea Salt Caramel Low Carb Mousse
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
If you need a little more hand holding and want something longer term, you may be interested in our 4 week keto meal prep course. It comes with 4 weeks of keto meal plans (1200, 1500 and 1800 calorie levels), weekly keto grocery lists, 40 keto recipe ebook, how to meal prep ebook, videos and more!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 1 week of keto meal plans for free!
Or if you don’t have enough time to cook, we’ve partnered with Diet-To-Go to give you $40 off 1 week of keto meals! They’re super convenient to have on hand. Store them in your fridge if you plan to have them that week, or keep them in the freezer for those “just in case” times.
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Chocolate Chip Cookie Cups with Chocolate Buttercream
Chocolate Chip Cookie Cups
- Coconut oil spray for the pan
- 1/2 cup unsalted butter softened
- 1/3 cup granulated Lakanto monk fruit/erythritol blend
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon blackstrap molasses
- 1/4 teaspoon stevia glycerite
- 2 cups almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup stevia-sweetened chocolate chips
Chocolate Chip Cookie Cups
- Cream together the butter and Lakanto, and then cream in the egg, vanilla, molasses, and stevia glycerite. Stir in the almond flour, salt, and baking soda, and then fold in the chocolate chips.
- Place a piece of plastic wrap directly on top of the cookie dough and chill (about 25 minutes in the freezer or 2 to 3 hours in the fridge).
- Preheat oven to 325F. Get out a mini muffin tray and spray the inside of 20 wells with coconut oil. Divide the cookie dough between the 20 wells, and press it down.
- Bake until golden, about 20 minutes. Cool to room temperature, and then pop out the cookie cups with a butter knife.
- While the cookie cups are baking, make the buttercream. Melt the cacao butter in a microwave or double boiler.
- Add the butter and stir until melted. Mix in the Swerve Confectioners, cocoa powder, vanilla, stevia glycerite, and salt. Beat in the cream (the mixture will look curdled). Beat in the melted chocolate until smooth.
- Pipe the buttercream into the cooled cookie cups.
- Serve, and store leftovers in an airtight container in the fridge up to 3 days.