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These adorable Keto Cookie Cups are filled with low carb chocolate ganache and topped with sugar-free candy pieces. A fun little treat for your Easter celebrations!
I had so much fun creating these little Keto Easter Cookie Cups. They are easy and delicious, and a great sugar-free treat for kids. Mine may all be teenagers now but they aren’t above munching on a fun holiday treat.
Baking something special for every holiday is important to me. It’s a way to mark the occasion and enjoy the festivities, and not feel left out when it’s time for dessert.
So I took inspiration from my other recipes, like my Keto Lemon Bar Cookie Cups and Boston Cream Pie Bites. With a few of the sweet pastel keto candies on top, they look just like mini Easter baskets.
Why you need to try this recipe
How can you go wrong with keto sugar cookies filled with rich chocolate ganache? I love little bite-sized desserts like this.
The dough for the cookie cups are so easy to make, as is the chocolate ganache. And you have a number of options for decorating the tops, if you can’t find the little keto candy coated pieces. Check the Expert Tips for more ideas!
These little low carb treats are perfect for serving at a gathering, and no one will guess that they are sugar-free. And they have only 4.7g net carbs per serving!
Ingredients you need
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- Almond flour: I don’t recommend coconut flour for this recipe, although other nut and seed flours can work. They will look more coarse but be tasty!
- Sweetener: I recommend a combination of sweeteners here. I used granular Swerve in the cookie cups, and allulose in the chocolate filling. But you have options so check out the Expert Tips!
- Egg white: You don’t need a whole egg here, just one egg white. You can use cartoned egg whites.
- Whipping cream: The filling for these little keto cookie cups is a chocolate ganache. And every good ganache starts with whipping cream! You could use coconut cream for a dairy-free option.
- Unsweetened chocolate: Remember, this is chocolate with no sweetener whatsoever. Sugar-free chocolate like Lily’s or ChocZero makes the ganache too thin.
- Keto candy: I used Lily’s candy coated chocolate pieces (some of the regular and some of the peanuts), because they come in perfect pastel Easter colors. But you could do a lot of fun things with this. Check the Expert Tips for more ideas!
- Keto sprinkles: These are optional but I had a lot of fun using green sprinkles from The Sprinkle Company for the grass.
- Baking staples: Baking powder, butter, vanilla, salt.
Step by Step Directions
1. Prepare the cookie dough: In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
2. Form the cookie cups: Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use your thumb, a rounded teaspoon, or another blunt rounded instrument to press a deep well into the center of each ball.
3. Bake: Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.
4. Prepare the chocolate filling: In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then whisk until smooth. Spoon into the cookie cups and let set 15 minutes or so.
5. Decorate: Carefully arrange 2 to 3 candy pieces in the cookie cups to look like Easter eggs. Add a few sugar-free sprinkles, if desired.
Expert Tips
Baking the cookie dough balls for a few minutes is a little trick I developed for cookie cups and keto thumbprint cookies. If you press them wells into them when the dough is cold, they crack a lot around the edges. But 5 minutes of baking allows you to press into them without as much cracking.
Remember to use completely unsweetened chocolate when making keto chocolate ganache. It makes a big difference to the consistency, and the filling will thicken better.
If you can’t get your hands on the Lily’s candy coated pieces, I have some other ideas for you.
- Both MaxSweets and HighKey also make candy pieces. They aren’t quite the pretty pastels of the Lily’s version but they will work!
- You can use the chocolate dipped almonds from Lily’s or ChocZero, as they would be perfectly egg shaped.
- You could dip almonds in keto white chocolate, and you can color that white chocolate with some natural food coloring.
- You can use plain almonds, either with skin or blanched to remove the skin.
- If you want to replace the keto sugar-free sprinkles, try mixing a little shredded coconut with some natural green food coloring.
Frequently Asked Questions
Most Easter candy is off limits for low carb and keto diets, because it’s full of sugar and carbs. There are a few minor exceptions, like my homemade Keto Peanut Butter Eggs and some store-bought options like Lily’s Candy Coated pieces.
This recipe makes 24 mini cookie cups and a serving is 2 cups. Each serving has 7.9g of carbs and 3.2g of fiber. So each serving of 2 cups has only 4.7g of carbs.
Store these cookie cups in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You could also freeze them for several months.
Easter Cookie Cups Recipe
These adorable Keto Cookie Cups are filled with low carb chocolate ganache and topped with sugar-free candy pieces. A fun little treat for your Easter celebrations!
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Servings: 12 servings
Calories: 236kcal
Instructions
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Preheat the oven to 325ºF and line a mini muffin pan with 24 silicone liners (or use a silicone mini muffin pan).
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In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
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Roll the dough into scant 1 inch balls and place in the prepared muffin cups. Bake 5 minutes in ball form, then remove from the oven and use a rounded teaspoon or another blunt rounded instrument to press a deep well into the center of each ball.
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Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.
Filling
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In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate.
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Let sit 5 minutes to melt, then whisk until smooth. Spoon into the cookie cups and let set 15 minutes or so.
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Carefully arrange 2 to 3 candy pieces in the cookie cups to look like Easter eggs. Add a few sugar-free sprinkles, if desired.
Notes
Storage Information: Store these cookie cups in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You could also freeze them for several months.
Nutrition Facts
Easter Cookie Cups Recipe
Amount Per Serving (2 cups)
Calories 236
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 7.9g3%
Fiber 3.2g13%
Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.
