Ingredients
The following ingredients have 12 Servings
- 2 cups almond flour
- 1/3 cup Swerve Sweetener or other erythritol
- 1 tsp espresso powder or instant coffee
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter (melted)
- 1 large egg
- 1/4 tsp stevia extract
- 1/4 cup whipping cream (chilled)
- 1/3 cup powdered Swerve
- 1 tbsp coffee liqueur
- 1/8 tsp stevia extract
- 6 oz mascarpone (room temperature)
- 1/2 - 3/4 tsp guar gum (if necessary, to re-emulsify)
- Cocoa powder for sprinkling
Instruction
- For the cookie cups, preheat oven to 325F and grease a mini muffin tin (24 mini-muffin capacity).
- In a large bowl, whisk together almond flour, erythritol, espresso powder, baking powder and salt.
- Stir in butter, egg and stevia until dough comes together.
- Form by hand into approximately 1-inch balls and place dough balls into prepared mini-muffin tin. This recipe will make exactly 24 so if you've made your balls too big or too small, go back and redistribute the dough.
- Press the dough into the bottom and up the sides of each mini-muffin hole. Bake 10 to 12 minutes, until edges are lightly brown and cookie cup is puffed up a bit.
- Remove from oven and use the end of a wooden spoon to gently create a nice well in the center of each cookie cup. Let cool.
- For the filling, ship cream with powdered erythritol until it forms stiff peaks. Stir in coffee liqueur and stevia extract.
- Gently fold in room-temperature mascarpone. If it separates and gets clumpy, beat in guar gum 1/4 tsp at a time until comes back together.
- Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to set.
