Sometimes you just really want a chocolate chip cookie. The only thing that could make that better is to fill it with silky chocolate pudding and top it with fresh whipped cream. Needless to say, the kids were totally on board with the cookie cups.
Getting the older twins to eat their vegetables can be…well…a challenge. I am not to proud to admit that sometimes I bribe them. These cookie cups did the trick. “Oh, you want a cookie cup? Five bites of green beans, please.” It was literally as easy as that. Win/win.
This recipe was slightly adapted from a recipe posted by one of my favorite bloggers, Carolyn at All Day I Dream About Food. I found a brown sugar substitute that I really wanted to try called Sukrin Gold. It did not disappoint and didn’t have any more carbs than the Swerve that the original recipe used. I will be using it in the future where traditional brown sugar is called for.
- 2 cups almond flour
- 1/4 cup Swerve Sweetener
- 1/4 cup Sukrin Gold
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 large egg
- 2 tsp molasses (optional, for color and flavor)
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- 3/4 cup unsweetened almond milk
- 3/4 cup heavy whipping cream
- 1/3 cup Swerve Sweetener
- 4 large egg yolks
- 1/2 tsp xanthan gum
- 1/4 cup cocoa powder
- 1 ounce unsweetened chocolate, chopped
- 2 tbsp Kerrygold butter
- 1/2 tsp vanilla extract
- Preheat oven to 325F. Butter a mini muffin pan with 24 cavities.
- In a large bowl, whisk together the almond flour, Swerve, Sukrin, coconut flour, baking powder and salt. In a mixer, combine the melted butter, egg, molasses, and vanilla extract. Slowly add in 1/3 of the dry ingredients and let combine. Continue to add in the dry ingredients 1/3 at a time until it has all been incorporated. Finally, add the chocolate chips until just mixed.
- Use a small scoop to portion the dough. Roll each portion into balls a place into the cavities of mini muffin pan (approximately 24). Press into bottom and up sides of mini muffin cavities to create a cup. Bake 12-13 minutes, until they are golden brown. Remove from oven and press cups back into shape with the handle of a wooden spoon. Let cool 15 minutes, then gently loosen from pan with a sharp knife. Let cool completely.
- In a saucepan over medium-high heat, bring the almond milk, heavy cream, and Swerve to a simmer, stirring until sweetener is dissolved. In a bowl, whisk egg yolks. Temper the egg yolks by slowly adding about ½ cup of the hot cream mixture, whisking continuously. Then slowly whisk egg yolks back into cream mixture in the saucepan. Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until it begins to thicken, another 3 or 4 minutes. Remove from heat and add chopped chocolate and butter. Let sit for a few minutes until melted, then whisk to combine. Stir in vanilla extract.
- Let cool 10 minutes. Spoon pudding into cookie cups and refrigerate until set, about 1 hour. Top with lightly sweetened whipped cream, if desired.
Calories 127 Fat 14 Protein 3 Carbs 5