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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!
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Chocolate Chip Cookie Cups with Chocolate Buttercream

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Servings 20
Calories 211kcal
Author Faith

Ingredients

Chocolate Chip Cookie Cups

Chocolate Buttercream:

Instructions

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.

Chocolate Buttercream

  • 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.

Notes

The stevia-sweetened baking chips + Lakanto contain 148g sugar alcohol per entire recipe.
Net carbs per serving = 2.6g net carbs

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 82mg | Potassium: 74mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345IU | Calcium: 39mg | Iron: 1.5mg