Ingredients

The following ingredients have 20 Servings
  • 2 ounces Coconut Flour
  • ¼ cup Erythritol
  • ½ teaspoon Baking Powder
  • Pinch Salt
  • 4 ounces Butter (softened)
  • 1 cup Sugar-Free Chocolate Chips
  • ⅓ cup Heavy Cream
  • 1 teaspoon Vanilla Essence

Instruction

  • Preheat your oven to 160C/320F.
  • Place the coconut flour, erythritol, baking powder, and salt into a mixing bowl. Mix well.
  • Add the softened butter and mix into a thick dough.
  • Make 20 even sized balls and press into the holes and up the sides of silicone mini muffin pan. We recommend the silicone as it is much easier to get the cooked cups out of.
  • Poke holes in the cups with a fork.
  • Bake for 15-18 minutes, until golden brown. Leave to cool completely.
  • Place the chocolate, cream and vanilla into a small heatproof bowl over a saucepan of simmering water.
  • Heat until the chocolate is about 60% melted, then remove from the heat and continue stirring until completely melted and smooth.
  • Spoon or pipe into the cooled cookie cups.
  • Chill in the fridge for 2 hours.
  • Remove the cups from the mini muffin pan and serve.