Ingredients

The following ingredients have 8 Servings
  • 4 oz cold salted butter (cut into pieces)
  • 1 cup almond flour
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee
  • 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 2 tsp gelatin
  • 1 tsp vanilla
  • 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 1/8 cup heavy cream
  • 1/8 cup salted butter
  • 1/4 cup sugar free chocolate chips
  • 1 tsp butter

Instruction

  • Preheat oven to 350. Line 8 holes of a cupcake tin with foil liners.
  • Combine all the dough ingredients in the food processor and pulse until uniform dough forms.
  • Divide into 8 balls and put each in a foil-lined cupcake tin.
  • Bake for 18 minutes or until slightly firm to the touch. Cool completely.
  • Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Cool for ten minutes.
  • Using a tart tamper or the back of a tablespoon to make an indent in each cookie cup. Fill with the caramel.
  • Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Spread the tops of the cookies with the chocolate.
  • The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these at room temperature. They should be fine for 2-3 days.